INSPECTION REPORT Health Protection VCHN-B5SPYF

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 October 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harpreet Singh Purewal		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some trays of food products observed stored on the floor in the walk in cooler. Corrective Action(s): Ensure all food products are stored at least 6" off the floor. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris accumulations observed underneath coolers and the cooking line. Corrective Action(s): Thoroughly clean underneath and behind equipment. Correct immediately. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE level 1 certificate has expired. Corrective Action(s): Recertify by taking the refresher course online at www.foodsafe.ca or retake the entire course. Correct by January 1, 2019. Violation Score: 1

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

Comments

Routine inspection: Kitchen hand sink and serving area hand sinks provided with liquid soap and paper towels. 200ppm quats used for dining tables. 100ppm chlorine used for food contact surfaces in the kitchen. Dishwasher registers 50ppm chlorine during the final rinse cycle. Walk in cooler at 3 degrees C. Walk in freezer at -16 degrees C. Hot holding at or above 60 degrees C. Kitchen preparation coolers inserts and lower sections at or below 4 degrees C. Under the counter freezer at -15 degrees C. Serving area preparation cooler inserts at or below 4 degrees C. Lower section at 2 degrees C. Beverage cooler at 3 degrees C. Small on the counter cooler at 4 degrees C. Dipper well in use. Reminder to only bring out small quantities of the liquid pasteurized eggs during busy times.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-B5SPYF
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 0.7g trans fat out of 92g total fat.
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