INSPECTION REPORT Health Protection 262430

PREMISES NAME Ricky's All Day Grill #17		Tel: (604) 858-5663 Fax: (604) 858-5699
PREMISES ADDRESS 100 - 45389 Luckakuck Way Chilliwack, BC V2R 3V1		INSPECTION DATE September 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bob Matzek		NEXT INSPECTION DATE September 12, 2023
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed multiple boxes of meats, fresh onions (foods) directly on the floor. 2. Observed scoops inside the dry goods touching the dry foods. Corrective Action(s): 1. Keep all foods off the floor to protect from contamination and ease of cleaning. To be corrected by 12-Sept-2023. 2. Keep all scoops handles stored away from the foods to prevent contamination. Corrected during inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed food grime, dried food, dust on the kitchen floor, storage area, walk-in cooler. Corrective Action(s): Clean, organize the area. to be corrected by 05-Oct-2023. Violation Score: 3

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

Comments

-Handwashing stations are equipped with liquid soap, hand towels, and cold/hot running water -Hot holding units were measured at 60°C or higher -Chemical dishwasher was measured at 100ppm Chlorine -The glass cooler (containing juices/sauces in server area) was measured at 8.1°C at ambient air. Please monitor the temperature. →Ensure the cooler can maintain 4°C or below. -The sandwich cooler by the dishwasher was measured at 6°C in ambient air. Monitor the temperature and ensure the cooler can maintain 4°C or below. →Please email the progress to (hpchilliwack@fraserhealth.ca) by the end of the day. Discussed: -Keeping temperature records up-to-date -Monitoring the temperature of received foods from the delivery truck before accepting →Ensure all perishable foods are not stored in the danger zone between 4 - 60°C.