INSPECTION REPORT Health Protection DWAG-BA8SZ3

PREMISES NAME Ricky's Country Restaurant - Cloverdale		Tel: (604) 576-7770 Fax: (604) 277-7693
PREMISES ADDRESS 19219 56th Ave Surrey, BC V3S 8V9		INSPECTION DATE March 13, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ali Ramji		NEXT INSPECTION DATE March 14, 2019
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 = 37

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One tray of cooked food stored at room temperature on the preparation table near the walk-in freezer measured with an internal food product temperature of 19C. Staff was not able to provide written evidence regarding the time the cooked food was made. Corrective Action(s): Staff discarded one tray of aforementioned food. Ensure cooked food is cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Do not cool food at room temperature for prolonged period of time. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Food debris / grease observed on the meat slicer. 2. Dirt build up observed on the interior of the ice machine. Corrective Action(s): 1. Clean and sanitize the meat slicer. Follow your sanitation plan to clean and sanitize all parts of the meat slicer after use. Correct by: Immediately. 2. Clean and sanize the interior of the ice machine. Ensure the cleaning schedule / procedure in your sanitation plan is followed. Do Not use the ice machine in the meantime. Discard the current batch of ice and the first batch of ice after cleaning. Correct by: today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 sanitizing buckets observed to be foamy and measured with 0 ppm quaternary ammonium sanitizer. Corrective Action(s): Discard and refill the aforementioned buckets from the dispense. Ensure 200 ppm quaternary ammonium is available in all sanitizing buckets. DO NOT mix any detergent / soap with the sanitizer. Violation Score: 3

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops used for dispensing dry food products stored inside the container with the dry food product. This is a repeated violation. Corrective Action(s): Scoops must be stored in separate sanitary container not with the dry food products. Correct by: today. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back entrance and the screen door were observed to be opened for at least 20 minutes. Staff did not close the door until questioned by the health inspector. Corrective Action(s): Back entrance must kept close when not in use to reduce the risk of pest entry. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build-up observed underneath the cooking equipment in the ktichen. Corrective Action(s): Clean the aforementioned area. Ensure your sanitation plan is followed for regular scheduled cleaning. Correct by: March 15, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Rubber seal on the walk-in cooler door observed to be broken. Corrective Action(s): Fix / replace the rubber seal on the walk-in cooler door. Correct by: March 27, 2019. Violation Score: 5

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

Comments

Routine inspection: - Coolers (prep, stand-up, walk-in, draw) maintained at 4C or less. - Freezers (Chest, stand-up, walk-in) maintained at -18C or less. - Hot potentially hazardous food hot held at 69C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Low temperature dishwasher dispensed 50 ppm chlorine solution at the plate level. - Dry food storage area satisfactory. - Temperature log and dishwasher log sporadically maintained. - No sign of pest activities observed.