INSPECTION REPORT
Health Protection
AHEN-ABLVMA

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
July 6, 2016
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Jas Aujla
NEXT INSPECTION DATE
July 08, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. cheese, sliced vegetables) was stored in a preparation cooler above 4 degrees C for an unknown period of time. Note: The temperature of the preparation cooler was last checked in the morning.
Corrective Action(s): The cold potentially hazardous food above 4 degrees C was discarded by the operator during the inspection. Ensure that cold potentially hazardous is stored at 4 degrees C or colder.
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): Less than 200 ppm QUATs sanitizer was measured in the buckets with wiping cloths. A pink powder was being used to set up the QUATS sanitizer however the container lacked a label to identify the contents. The operator refilled 200 ppm QUATS from the dispenser during the inspection.
Corrective Action(s): Ensure that 200 ppm QUATS from the dispenser is used to sanitize food contact surfaces. Change the QUATS sanitizer and the wiping cloths frequently (e.g. every 2-3 hours) throughout the day.
Violation Score: 5


Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. The scoop was placed inside stagnant water in the dipper well at the time of inspection.
2. Fly traps were observed above food equipment in the dishwashing area
Corrective Action(s): 1. It was discussed that the scoop should not be placed into stagnant water. Either ensure that the water in the dipper well is kept running or store wash, rinse, sanitize, and air dry the scoop after each use.
2. Ensure that fly traps are not stored above food preparation/storage areas to protect food from potential contamination.
Violation Score: 9

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: A gap under the backdoor was observed that may allow the entrance of pests (e.g. cockroaches).
Corrective Action(s): Ensure that there is no gap under the backdoor. Correct within 2 weeks.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The preparation cooler was at a temperature near 9 degrees C (above 4 degrees C). The door of the preparation cooler was open initially during the inspection.
Corrective Action(s): Repair, adjust, and/or re-service the preparation cooler to ensure that it is maintained at a temperature of 4 degrees C (40 degrees F) or colder; Correct within two business days. Do not store any potentially hazardous food inside this unit it is maintained at 4 degrees C or colder; Correct immediately.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Thermometers were not present inside each refrigeration unit.
Corrective Action(s): Ensure that all the coolers and freezers are equipped with accurate thermometers. Correct within 1 week.
Violation Score: 1


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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handsinks.

50 ppm chlorine was available after the dishwasher final rinse.

Walk-in-cooler and other coolers were 4 degrees C (40 degrees F) or colder.
Walk-in-freezer and other freezers were -18 degrees C (0 degrees F) or colder.
Temperature logs were being maintained.

Ice machine was clean and the scoop was stored separately.
Food was covered in storage areas.
Lights in the ventilation area and in the walk-in-cooler and walk-in-freezer were encased in shatterproof covers.
Food storage areas were in a clean condition.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AHEN-ABLVMA
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: 0.25 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