INSPECTION REPORT Health Protection VCHN-ATRR2D

PREMISES NAME Ricky's All Day Grill #5		Tel: (604) 599-1784 Fax:
PREMISES ADDRESS 135 - 7135 120th St Delta, BC V4E 2A9		INSPECTION DATE December 5, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harpreet Singh Purewal		NEXT INSPECTION DATE January 09, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection kitchen designated hand sink again obstructed from use with cutting board being placed on top of sink. Corrective Action(s): This is a recurring issue. The kitchen hand sink must be clear of obstructions and available for use at all times. Operator states that the pump to dispose of grey water is malfunctioning and is to be replaced. In the interim staff are using the adjacent utility sink for hand washing purposes. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease accmulations observed throught kitchen. Corrective Action(s): Focus cleaning efforts on shelves, counter, and interior of preparation coolers. Thorough cleaning required for exhaust canopy. Correct by December 12, 2017. Violation Score: 3

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

Comments

Routine inspection: Dishwasher registers 50ppm chlorine during the final rinse cycle. 100ppm chlorine (Diversol) available for use in containers. Reminder to store all wiping cloths in this solution when not in use. Utility sink and serving area hand sinks provided with liquid soap and paper towels. Walk in cooler at 3 degrees C. Walk in freezer at -15 degrees C. Hot holding at or above 60 degrees C. Preparation cooler inserts at or below 4 degrees C. Lower sections at 3-4 degrees C. Under the counter freezer at -16 degrees C. Small beverage cooler at 4 degrees C. Beverage and dessert cooler at 3 degrees C. Dipper well in use. Ice cream freezer at -13 degrees C. Monitor and ensure -18 degrees C or less. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Permit to operate posted in plain view of the public.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-ATRR2D
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil trans fat free. Soft spreadable margaine meets 2% or less of total fat content restriction.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment