INSPECTION REPORT Health Protection JCRH-B97RLV

PREMISES NAME Ricky's Cafe		Tel: Fax:
PREMISES ADDRESS 1 - 4415 Skyline Dr Burnaby, BC V5C 5Y1		INSPECTION DATE February 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ron Crooks		NEXT INSPECTION DATE 6 Months
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 = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - In use knife stored between wall and prep cooler. This is not a clean nor acceptable location to store utensils. Corrective Action(s): - Wash and sanitize knife. Store utensils in clean location. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted under hot holding unit in sandwich service area and minor amount of droppings noted on floor in dishwashing area Corrective Action(s): - Clean up droppings and disinfect areas. Ensure droppings are being cleaned up immediately to prevent rodents are not attracted back to the areas. - Continue to maintain a high level of sanitation. - Store all dry goods in pest proof bins. Ensure bread is stored in pest proof bins or in cooler overnight. - Continue to maintain contract with pest control company and follow all recommendations. *Pest control contract in place with service twice per month. Operator has been following recommendations of pest control technician. Reports provided at time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): - Diversol silverware pre-soak was noted stored on shelving adjacent to food products. Product was also not in original packaging, nor labelled. Corrective Action(s): - Store chemicals in designated space away from food. Ensure containers with chemicals are labelled to indicate contents. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Caulking between drainboard and wall noted to be peeling. Water on 'dirty' side of drainboard noted to be pooling slightly. Although this is the dirty side of the drain board and contamination of clean dishes is not a concern, the water should stiil drain rapidly to prevent pooling. Corrective Action(s): - Replace caulking that is peeling away. - Adjust slope of drainboard to allow water to drain effectively. [Correction date: 22-Feb-2019] Violation Score: 3

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

Comments

- General sanitation of premises was satisfactory. As per violation code above, ensure high level of sanitation is maintained especially in hard to reach areas to prevent/control pest issues. - Handsinks supplied with liquid soap and paper towel, hot and cold running water. *Load paper towel in dispenser at handsink near dishwashing area. - Observed frequent handwashing by foodhandling staff - Cooler operating at acceptable temperatures: - Walk-in cooler 2C - Left prep cooler 4C - Undergrill drawer cooler 4C - Bar cooler 4C - Dessert cooler 3C - Sandwich line cooler 4C - Boylan glass door cooler 5C *only beverages, no phfs. - Freezers were maintaining product in a frozen state - Walk-in freezer -20C - Undercounter freezer (kitchen) -13C - Dessert/ice cream freezer -12C - Hot holding of potentially hazardous foods was at acceptable temperatures (60C or hotter) - Gravy 64C in steam table - Cooked chicken breasts 61C in altosham - Soup 65-67C in hot holding unit - Mechanical dishwasher operational and capable of sanitizing dishes. 50ppm chlorine detected on dish after dishwasher cycle. Chlorine residual is being tested daily in the morning by staff. Records present. - Quats sanitizer solution present in buckets and in use with wiping cloths. Concentration of solution in buckets measured 200ppm quats. - One staff member on duty reported that he holds a valid Foodsafe level 1 certificate. Name provided by staff member and will be verified on registry. On-site Manager will be re-taking the course as he reported his certificate has expired. Review staff certificates to ensure adequate coverage at all times. The Operator must hold a valid Foodsafe level 1 certificate and in the Operator's absence, there must be one staff member present with Foodsafe level 1. See foodsafe.ca for course information and re-certification information.