INSPECTION REPORT Health Protection AKAO-BJJVD9

PREMISES NAME Ricky's All Day Grill #24		Tel: (604) 888-4211 Fax: (604) 882-0231
PREMISES ADDRESS 8720 204th St Langley, BC V3A 8G5		INSPECTION DATE December 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) JP Singh		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 = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hand wash sink along the back prep line is not in working order. Food handlers are using the food prep sink for washing their hands. Corrective Action(s): Repair the hand wash sink so that this designated hand wash station is avaialble for staff to use ( immediately). 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: The drip tray on the flat top grill/oven is not in good working order. Corrective Action(s): Repair the flat top/oven unit so that meat juices do not leak into the body of the oven inside. This could also expose the foods to contamination from grill cleaning chemicals ( Immediately). Ensure to check for leaks every time this unit is used. Violation Score: 3

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

Comments

* Recommended replacing the white plastic cutting board on the preparation coolers as it is deteriorating which makes it hard to clean and sanitize ( ASAP). * Clean floor behind the upright white fridge and behind the cook line ( Some build up of food debris noticed) ( By December 5, 2019). * Staff person washing dishes must only use use the long rubber gloves while washing dishes. * Relocate the soft drinks ( pop cans) away from raw meat boxes Corrected during the inspection). * Refinish the floor wall junction underneath the double to ensure the area is smooth, non-absorbent and easy to clean ( By Dec. 20, 2019). * Ensure to monitor and record the chlorine sanitizer concentration during final rinse of the dishwasher every day. It is more critical to monitor dishwasher sanitizer levels. * Quats sanitizer test strips must be available on site to test D10 sanitizer (Food contact surface sanitizer: must be at 200 ppm). This is a repeat violation. Walk-in cooler below 4 degrees C. Walk-in freezer below -18 degrees C. Line cooler across from the grills < 4 C Small preparation cooler< 4 C Salad cooler < 4 C Hot holding of soups and gravies > 60 degrees C. Dishwasher final rinse: 50 ppm chlorine at the plate surface Quats sanitizer at the dispenser tested 200 ppm. General sanitation is satisfactory. No signs of pest(s) noted at the time of inspection.