INSPECTION REPORT Health Protection AKAO-C6VTTP

PREMISES NAME Rickys Country Restuarant		Tel: (604) 530-1322 Fax:
PREMISES ADDRESS 5978 Glover Rd Langley, BC V3A 4H9		INSPECTION DATE September 15, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jimmy Singla		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noticed raw chicken breasts stored above ham and other ready-to-eat meat products. Corrective Action(s): Ensure that raw chicken, meats and seafood are always stored below any ready to eat food items. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A number of mice droppings were noticed on the floor underneath the utensil/equipment storage shelf. Droppings were also noticed on extra pans/utensils stored in cardboard boxes, underneath the upright freezer as well as in other hard to reach areas in kitchen. Corrective Action(s): Following actions must be taken immediately: 1. Hire a licensed pest control company to initiate monitoring/control of mice. 2. Thoroughly clean the entire floor in the kitchen especially targeting areas underneath and behind all equipment/hard-to-reach areas. After cleaning, recommended mopping with bleach solution ( 1: 50 bleach water solution). 3. All spare utensils ( pots/pans/trays) and equipment must be stored in plastic totes that are covered with tight-fittingl lids. Discard all cardboard storage boxes. This will prevent harborage of mice. 4. Ensure to clean all equipment, surfaces and floors througout the kitchen/dry storage areas EVERY NIGHT to minimize food sources for mice. 5. Provide lids for all garbage bins. 6. Do not store any equipment/food boxes etc on the floor to allow for easy cleaning. 7. Identify and seal/patch any holes or gaps in the walls. Floor drains or drain receptacles for ovens must be covered. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The chef/cook on duty does not have FOODSAFE training or equivalent. Corrective Action(s): Ensure that all chefs/cooks complete their FOODSAFE level 1 training or it equivalent by Sep 30, 2021. Violation Score: 1

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

Comments

Walk-in cooler registered 4 C or below. Line coolers across from the grill < 4 C. Drawer coolers under the grill < 4 C. Hot holding of soups/gravies and soups> 60 C. Ice cream freezer < -14 C Upright dessert cooler < 4 C. Salad preparation coolers registered 4 degrees C or colder. Dishwasher final rinse: 50 ppm chlorine at the plate surface. D-10 sanitizer at the dispenser tested 200 ppm. Bar coolers below 4 C. Liquid soap and paper towels available at the hand sinks. General sanitation is satisfactory.