INSPECTION REPORT Health Protection RWOG-AVB29V

PREMISES NAME Ricky's All Day Grill - Lougheed		Tel: (604) 553-3828 Fax: (604) 553-2824
PREMISES ADDRESS 116 - 1090 Lougheed Hwy Coquitlam, BC V3K 6G9		INSPECTION DATE January 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yugnang (Chris) Piao		NEXT INSPECTION DATE January 26, 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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dessert and dairy creamer cooler measured 15C at the time of inspection. Corrective Action(s): - All potentially hazardous foods removed from this cooler - Owner states that he will take the creamers and desserts home; recommendation is to discard them as it cannot be determined when the cooler was unable to manitain temperature after the 8am temperature check. These foods have been labelled "not for customer use" in the walk-in cooler. These foods MUST NOT be served to customers - Do not use this cooler to store potentially hazardous foods until it has been repaired - Owner called repair tech at the time of inspection Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All other coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - Temperature logs mostly maintained; ensure that temperatures are measured at least twice daily - Sanitizer measured 200ppm quats - Dishwasher dispensed between 50-100ppm chlorine at the time of inspection - FOODSAFE requirements met at the time of inspection - Ice machine clean; scoop stored separately ** Do not store in-use utensils in sanitizer. Store them in either ice water (4C or colder) or hot water (60C or hotter); the water must be discarded every four hours, and the utensils and container itself must be sanitized. ** Note: Foods MUST be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RWOG-AVB29V
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: 0.1 hour Specific comments:
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