INSPECTION REPORT Health Protection LTHN-ASHQXC

PREMISES NAME Ricky's All Day Grill #10		Tel: (604) 940-0833 Fax:
PREMISES ADDRESS 5239 Ladner Trunk Rd Delta, BC V4K 1W4		INSPECTION DATE October 26, 2017	TIME SPENT 3 hours
OPERATOR (Person in Charge) Jas Sarai		NEXT INSPECTION DATE October 31, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 71

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): three ready to eat ~ 10 lbs hams that have been cut in half are stacked on back prep counter. Internal food temperature for all solid portions of have 11C - 12C, sliced ham is 17C to 18C. Corrective Action(s): All potentially hazardous foods above 4C for greater than 2 hours must be discarded. When slicing ham remove only the 1/2 of the ham from the cooler that you will be placing in the slicer at that time. All other portions must remain in the cooler. Sliced ham must be spread out in a shallow plan, covered and placed in the walk-in cooler to cool as quickly as possible before portioning. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Blended eggs in thermal container on the counter 11C, whole eggs in thermal container on counter 16 - 18C Cut fruit in wait station condiments cooler 8C - 12C Corrective Action(s): All potentially hazardous food above 4C for greater than two hours to be discarded and all other foods relocated to alternate cooler space . Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Fried onions on side of grill 38C Tomato soup in soup warmer 43C Chicken noodle soup in warmer 56C Corrective Action(s): . Fried onions that have been warming on the grill are to be discarded Both soups must be reheated until an internal temperature of 74C is achieved for a minimum of 10 seconds before serving to the public or placing in a working steam table. The current hot holding unit must be repaired/replaced so that it is in good working order with a proper temperature dial that accurately indicates the temperature of the steam table. The steam table legs that are missing on the right hand side of the unit must also be replaced to ensure the even distribution of heat throughout the unit. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Back dish storage area had numerous dirty dishes stored on the shelves Corrective Action(s): All dishware and utensils are to be rewashed and sanitized before placing on drying racks. Ensure all visible food debris is removed before washing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Numerous flies throughout dining area, kitchen and storage areas. Corrective Action(s): Integrated pest management plan must be upgraded to address fly problem. This has been an ongoing issue, please see previous inspection reports. Progressive enforcement to be implemented. Failure to comply with the requirements of the Food Premises Regulations may result in the issuance of an order, the issuance of a violation ticket, prosecution or other legal action as my be appropriate to ensure compliance with these regulations. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food spills, splatters and dirt accumulations, especially on ceiling tiles and light covers. Corrective Action(s): General cleaning where food spills/splatters have occurred. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Numerous buckets of cleaners stored in the ice machine room. Corrective Action(s): All excess buckets of chemical are to be removed to prevent contamination of food (ice) by off-gassing of buckets,facilitate cleaning, and minimize the safety risk both to staff and the premises. Violation Score: 9

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

Comments

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LTHN-ASHQXC
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: 0.0833 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