INSPECTION REPORT Health Protection 260081

PREMISES NAME Ricky's All Day Grill #2		Tel: (604) 581-3212 Fax: (604) 581-9284
PREMISES ADDRESS 8958 152nd St Surrey, BC V3R 4E7		INSPECTION DATE May 24, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Billy Basran		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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed the waffle maker cleaned with water only. Operator stated that the equipment is cleaned with water from the exterior, confirmed that inside is not sanitized. Health Rationale: Equipment not adequately washed and sanitized increases the risk of pathogen growth/survival and/or toxin production, leading to potential foodborne illness. Corrective Actions: Operator was educated on the use of sanitizers for food contact surfaces. Operator began cleaning and sanitizing waffle maker at the time of inspection. Ensure all equipment, utensils and food contact surfaces are properly cleaned and sanitized. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Observed rodent droppings inside the cabinet below the coffee machine at the serving area (front of house). Health Rationale: Premises not free of pests increases the risk of potential contamination of food, leading to potential foodborne illness. Corrective Actions: Ensure the affected area is cleaned and monitored for further activity. Ensure the pest control company is notified for further evaluation and monitoring. Date to be corrected by: 1 week Corrective Action(s):

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

Comments

Comments Temperature: Prep line #1 - tomatoes measured at an internal temp. of 3C, undercounter cooler measured at 2C. Prep line #2 - pickles measured at an internal temp. of 4C, undercounter cooler measured at 2C. Hot holding - sauces measured at an internal temp. of 86C. 2 standing freezers measured at -22C. 2 standing glass coolers measured at 4C; standing glass freezer measured at -18C. Dessert prep line - strawberries measured at an internal temp. of 1C, undercounter cooler measured at 1C. Walk in cooler - mac & cheese measured at an internal temp. of 2C. Walk in freezer measured at -26C. Sanitation: 4 handsinks, staff washroom, and public washrooms supplied with hot/cold running water, liquid soap and paper towels. Ventilation hood and cook line areas are free of excessive grease and debris. Utensils and equipment are cleaned and sanitized every 2 hours. Meat slicer is in sanitary condition. Sanitizer pails and spray bottles measured at 200ppm QUATs, dispenser at mop sink verified at 200ppm QUATs. Low temp. dishwasher measured at 100ppm chlorine on plate surface during final rinse cycle. All foods are in proper containers and are minimum six inches off the floor. Facility overall is sanitary - some pest activity - See violation* General: Health permit posted in a conspicuous location. Pest control monitors facility approximately once per month. Recommended to increase frequency due to pest activity observed during inspection. Staff on duty has valid FoodSafe Level 1 certification - exp. August 14/2023. Ice machine is sanitary, scoop is stored in a separate container. Bar area is clean, under counter cooler measured at 3C.