INSPECTION REPORT Health Protection KLIU-CDNTXH

PREMISES NAME Ricky's Cafe		Tel: (604) 564-1393 Fax:
PREMISES ADDRESS 1 - 4415 Skyline Dr Burnaby, BC V5C 5Y1		INSPECTION DATE April 20, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Deepak Raman Patel		NEXT INSPECTION DATE April 27, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS solution in sanitizer buckets measured below 200ppm at start of inspection. Solutions ranged from 50-100ppm QUATS. Corrective Action(s): All buckets were refilled during the inspection to measure 200ppm. > Please ensure these are refilled once the solution appears cloudy or approx. every 4 hours, whichever occurs first. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in dishpit area was obstructed at start of inspection by garbage bin. Corrective Action(s): Garbage bin was relocated at time of inspection so that there is clear access to the handsink. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) In walk-in cooler: raw frozen meat items stored on same shelf next to vegetables. 2) In walk-in cooler: apple pies on baking tray were not covered. 3) In 2-door prep cooler: raw meats stored on same row as cooked deli meats/hot dogs. **REPEAT VIOLATION 4) Front servery cabinets: one pack of chocolate sauce and one pack of caramel sauce left open in insert. 5) Two opened bottles of perishable items in bar mini fridge that was unable to maintain 4C or colder. Corrective Action(s): > Reorganize food in coolers so that raw meats are stored separately and away from cooked foods or ready to eat vegetables/fruits to prevent cross-contamination. > Cover any foods that are stored in the walk-in cooler to protect from contamination. > Close any opened packages of food or transfer leftover contents to a container or jar that can be covered. > Relocated opened bottles of perishables into working keg cooler. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Heavy presence of fruit flies and drain flies noted in the kitchen, especially in dishpit by the dishwasher and handsink. > UV fly trap installed on the wall above the dishpit area was not turned on at time of inspection. Staff explained that it is needing repairs and owner is aware. Corrective Action(s): Sanitation in this area needs to improve. Minimizing food debris and moisture accumulation will help to prevent the presence of flies. Contact your pest control company for service to control flies. Date to be corrected by: immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in several areas: 1) Dishpit area: food scraps and spilled dry products on the floor. 2) Cook line: vent hood appeared greasy, oil seen dripping down from baffles. 3) Prep coolers: door handles and gaskets are greasy to touch. Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan. Date to be corrected by: immediately. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar mini fridge has ambient air temperature of 8.3C. Corrective Action(s): Ensure the bar mini fridge can maintain an air temperature of 4C or colder, OR do not store any opened perishable items in the mini fridge. Date to be corrected by: immediately. Violation Score: 3

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

Comments

Routine Temperature Controls > Walk-in cooler: 3.6C > Walk-in freezer: -22C > Bar mini fridge: 8.3C (see above violation regarding storage of perishable items) > Keg cooler: 4C > Servery mini fridge: 3C > Chest freezer (ice cream): -19C > Condiments prep cooler: 1.9C > Prep freezer: -12C > 3-door prep cooler: 2.9C > 2-door prep cooler: 2.8C > Hot held items all above 60C. > One prep cooler in servery is not in use. Used for dry storage only. > Drawer coolers below griddles are no longer in use. Drawers are now empty. General > Handsinks supplied with hot+cold water, liquid soap and paper towels. **See violation 401 regarding access to handsink. > Low temperature dishwasher achieved 50ppm chlorine residual for sanitizing. > QUATS available for sanitizing food contact surfaces. **See violation 302 regarding concentration. > Vent hood baffles are cleaned weekly as per staff. Professional cleaning takes place every 6 months - next cleaning scheduled for July 30, 2022. > Cooking utensils stored on ice at the cook line. > Ensure all other equipment (meat/veggie slicer, waffle press, coffee machine) are cleaned and sanitized after each use or as per manufacturer's instructions. > Foodsafe or equivalent trained staff on site - expires Jan 31, 2027. **Please ensure all foodsafe trained staff renew their certification prior to expiration date. > Health permit posted. Note: pest control reports and details were not available at the time of inspection. Please send the most recent pest control report to the undersigned for review by Monday April 25, 2022. Signature not obtained due to COVID protocols. Report printed and reviewed with staff on site.