INSPECTION REPORT
Health Protection
ALUI-B4GPVA

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
September 10, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jas Aujla
NEXT INSPECTION DATE
September 13, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Various potentially hazardous food items in the prep cooler across the cooking line (closest to the dry storage area) were at 7-9 degrees C: Cut tomatoes, lettuce, cucumbers, etc.
Corrective Action(s): All PHFs were recently prepped during morning shift. Food items were moved to a working cooler during inspection.
Ensure all PHFs are always at 4 deg C or less

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: Prep cooler across cooking line (closest to dry storage area) is not able to maintain internal temperature of 4 deg C or less (40 deg F or less). The digital temperature reading says 35 deg F but the internal temperature is at 7-9 deg C when measured with a probe thermometer.
Corrective Action(s): Repair/adjust cooler to maintain internal temperature of less than 4 deg C.
Correct by: Today
Violation Score: 3


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

Comments

Handsink 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: 2.1 deg C
-Prep cooler with creams: 3.9 deg C
-All other coolers at 4 deg C or less
-Freezers at -18 deg C or less
Hot holding unit (for soups) at 66 deg C
Foods stored off floor
Low temperature dishwasher achieved 50 ppm chlorine residual on rinse cycle (test strips available)
Ice scoop stored outside machine
Fumehood in sanitary condition
General sanitation satisfactory; ensure to continually clean underneath cooking line
No signs of pests
Staff member on site has valid FoodSafe; Manager has indicated he will be getting other staff to renew their FoodSafe certificates. In order to renew, go to FoodSafe.ca and take the Level 1 online refresher course.


Note: Currently, Ricky's is using a D10 Detergent Sanitizer in their rag buckets to sanitize surfaces. However, as discussed with manager, this sanitizer requires a rinse step and its use is currently under review. Until this is clarified with head office, ensure to use only an approved surface sanitizer. At time of inspection, there was also a bleach spray available at 100 ppm chlorine residual for sanitizing surfaces. Use the bleach spray for all your food contact surfaces (mix 1/2 tsp bleach per 1 liter of water).

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ALUI-B4GPVA
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