INSPECTION REPORT Health Protection AFOK-BHET2B

PREMISES NAME Ricky's All Day Grill #37		Tel: (604) 582-2545 Fax: (604) 582-2161
PREMISES ADDRESS 144 - 1076 Central City Surrey, BC V3T 2W1		INSPECTION DATE October 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Avtar Bains		NEXT INSPECTION DATE 2 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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Low level of fruit fly problem noted in the dishwashing and pop dispensing area. Corrective Action(s): Ensure floor drains and floors are frequently cleaned. Organics also needs to be disposed routinely throughout the day to prevent attraction of pest.. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of black grease noted along the cook line area. Area such as underneath, between, and behind cooking equipment. Corrective Action(s): Area needs to be thoroughly and frequently cleaned to prevent accumulation of grease. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cutting board for the salad prep-cooler is heavily scored and needs to be replaced. Corrective Action(s): Install a new cutting surface for the salad prep-cooler. Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Cooler units at 4C or below and equipped with thermometers. Walk-in freezer at -18C. Food items stored at least 6 inches off the ground Low temperature dishwasher achieved a final rinse concentration of 100ppm chlorine. Hand washing station satisfactory. Deli slicer was in the process of being dismantled. Ensure equipment is fully dismantled and sanitized after being washed. Chlorine sanitizer in buckets at 100ppm. Ensure to keep copies of staff's valid FOODSAFE Level 1 certification on-site to demonstrate compliance.