INSPECTION REPORT Health Protection ALUI-B7MVAL

PREMISES NAME Ricky's All Day Grill #20		Tel: (604) 574-9912 Fax: (604) 574-7789
PREMISES ADDRESS 20 - 17830 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE December 20, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jas Aujla		NEXT INSPECTION DATE December 28, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various food items in prep cooler (across cooking line, closest to walk in cooler) were at 6-8 deg C. Cut peppers, sliced cooked chicken, etc. Chef indicated that these prepped food items were all prepared in the morning and had only been in the cooler for 2-3 hours. Corrective Action(s): Move all food items into a working cooler. Do not use this prep cooler until it can achieve internal temperature of 4 deg C or less consistently. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of cooked turkey breasts (uncovered) stored next to container of raw chicken breasts (in plastic wrap) on bottom shelf of walk in cooler Corrective Action(s): Move cooked turkey breasts to higher shelf away from the raw meats. Always keep raw meats below any cooked/ready to eat food items. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: 1) Temperature logs do not have section to record temperatures for cooked meats (ie. cooked chicken/beef) 2) Temperature log sheet has the following error: it says that hot foods (eg. soups) need to be reheated to minimum 65 deg C for 15 seconds before being placed into hot holding unit. Corrective Action(s): 1) Add in section in temp logs for cooked meats. Raw meats should be cooked to minimum 74 deg C for at least 15 seconds. 2) Fix error on temperature log sheet so that it indicates that hot foods be re-heated to 74 deg C for 15 seconds minimum before being placed into hot holding units. Correct by: This week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler across cooking line (closest to walk in cooler) was at 8 deg C internal temp. All foods removed from cooler. Corrective Action(s): Have cooler adjusted or repaired such that it maintains internal temperature of 4 deg C or less consistently. Correct by; Today Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, paper towels, hot/cold running water -Walk in cooler: 2.8 deg C -Dairy/drinks cooler by the ice machine area: 1.1 deg C -Prep cooler with creams: 3.1 deg C -Prep cooler across cooking line by dry storage: 3.9 deg C -Freezers at -18 deg C or less Hot holding unit (for soups) at 62.5 deg C Foods stored off floor Quat surface sanitizer in rag bucket at 200 ppm QUATS, facility also has spray bottles with bleach water (one in the coffee station, one across bar area) at 100 ppm chlorine residual Low temperature dishwasher achieved 50 ppm chlorine residual on rinse cycle (test strips available) Ice scoop stored outside machine Fumehood in sanitary condition General Sanitation is satisfactory No signs of pests Staff member (chef) on site has valid FoodSafe