INSPECTION REPORT Health Protection AHEN-C4XSL3

PREMISES NAME Ricky's All Day Grill #2		Tel: (604) 581-3212 Fax: (604) 581-9284
PREMISES ADDRESS 8958 152nd St Surrey, BC V3R 4E7		INSPECTION DATE July 15, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Billy Basran		NEXT INSPECTION DATE July 22, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: A small amount of rodent droppings were observed on the floor and ledge of the wall near the back dry storage area. Manager stated they had a pest control company provide services at a higher frequency for a few months during the pandemic and they currently have a pest control program via a contracted pest control company in place on a monthly basis. Manager stated they had sealed a few holes that were previously observed. Corrective Action(s): Disinfect the affected areas with bleach water and remove the rodent droppings. Monitor for signs of recent pest activity. Continue with your integrated pest control program measures (i.e. covering food in storage areas, storing food contact surfaces on higher shelving units, regular cleaning and sanitizing of equipment and areas of the food premises, waste control, pest control visits, and sealing any potential entry points). Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. 100 ppm chlorine sanitizer was available inside containers with wiping cloths and spray bottles. 200 ppm QUATS sanitizer was available inside spray bottles, a container, and from the dispenser. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate level. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Walk-in-freezer and other freezer units were at or below -18 degrees C. Hot-held food was measured at or above 60 degrees C. Probe thermometers were available. Cooling procedures with respect to time-temperature controls were reviewed: 1) 60 degrees C to 20 degrees C prior to or within 2 hours and 2) 20 degrees C to 4 degrees C prior to or within 4 hours. Cooking and reheating internal temperature of food products (to at least 74 degrees C) was reviewed. Two small refrigeration units were empty of food and were unplugged at the time of inspection. Ice machine and ice bin appeared to be in a clean condition. Ventilation hood panels appeared to be in a clean condition. Food was covered in food grade materials in storage areas. Dipper well with running water was in use for frequently used scoops. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, please contact the district Environmental Health Officer of Fraser Health.