INSPECTION REPORT Health Protection ALUI-BE4S6Z

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 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jas Aujla		NEXT INSPECTION DATE July 19, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Ice cream scoop in the dipper well was left in stagnant water. The dipper well does not function properly, as the tap only dispenses water when the lever is pushed. If you want to use this dipper well for the ice cream scooped, the tap must be replaced such that water is being dispensed into the well at all times. Corrective Action(s): Remove scoop from dipper well, and wash/rinse/sanitize it per use. Do not use the dipper well, unless the faucet has been replaced. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar Handsink does not have hot running water. Corrective Action(s): Staff will be washing their hands in the kitchen handsink until bar sink has been repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handwash sink in bar area does not have hot running water (knob for hot water is broken). Corrective Action(s): Repair handsink immediately. Staff will need to wash hands in the kitchen handsinks in the mean time. Correct by: immediately Violation Score: 9

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: 3.1 deg C -Dairy/drinks cooler by the ice machine area: 3 deg C -Prep cooler with creams: 4 deg C -Prep cooler across cooking line by dry storage: 2.5 deg C -Prep cooler across cooking line by handsink: 3 deg C -Freezers at -18 deg C or less Hot holding unit (for soups) at 60 deg C or greater Foods stored off floor Quat surface sanitizer in rag bucket at 200 ppm QUATS Low temperature dishwasher achieved 50 ppm chlorine residual on rinse cycle (test strips available) Ice scoop stored outside machine Fumehood in sanitary condition No signs of pests Staff member on site has valid FoodSafe