Fraser Health Authority



INSPECTION REPORT
Health Protection
RSHA-DFRNXW
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
April 15, 2025		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Jas Sarai		NEXT INSPECTION DATE
6 Months
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
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): Small kitchen bar fridge too warm. (9.6 C)
Corrective Action(s): Adjust. Maintain at or below 4 C. Provide temperature gauge inside for staff monitoring.
Violation Score: 3

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

- Temperature Control: Refer to Violation Note. Monitoring is required to be conducted.
- Mechanical Dishwasher: Low Temp (chlorine): Ok.
- Ensure all food contact surfaces and implements are being washed and disinfected after use or on a timely manner. (ie: 3-4 hours) This includes ice cream dispensing.
- Wiping cloth storage: Limit the number of cloths being used. Store wiping cloths, used on food prep surfaces, in a sanitizer at all times. Wiping cloths are to be kept completely submerged in a sanitizer at all times. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. All spray bottles are to be kept labelled.
- Food Storage: Dispensing scoops not permitted to be stored inside of food items. (ie: dry storage) No double stacking of food containers are permitted while saran wrap is being used. Monitor expiration dates. First In - First Oiut.
- Sanitary Facilities: Ok.
- Chemical storage: Ok.
- Staff illness/hygiene: Discussed.
- Sanitation: Ensure all "hard to reach" areas are cleaned on a regular basis. (ie: Below/under equipment) Chemical storage room is to be kept clean and organized - remove ALL unused/unwanted items to free up space. Bar staff - monitor spillage (ie: syrups) clean storage containers/dispensing gun storage holder on a regular basis.
- Pest Control: Pest control monitoring is currently being conducted. Review and comply with the service providers recommendations.
- Structurally: Continue efforts to keep all surfaces in good repair. Deteriorating surfaces noted.
- Meat slicer cleaning and disinfection reviewed.
- Ice machine cleaning and disinfection reviewed.
- Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. No concerns noted this date.
- FoodSafe trained staff noted on site. Certificates/copies are to be kept on site for review.
- Food Safety Plan and Sanitation Plans are to be kept on site. Staff training is required to be conducted. Ensure all corporate policies and procedures are being followed.