INSPECTION REPORT Health Protection SMAW-B4AVTC

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 September 4, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jas Sarai		NEXT INSPECTION DATE September 06, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 62

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several pounds worth of blanched fries were left out of temperature control; 9 degrees internal temperature. No time tracking. Blanched fries are potentially hazardous and MUST be kept under temperature control. Fries were discarded. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bowl of hash browns was sitting on grill which had been turned off. 25 Celsius internal temperature. Do NOT keep hash browns out of temperature control. Keep hot or cold. Hash browns discarded. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop is stored in a dirty bus pan. Keep scoop in a regularly cleaned and sanitized container. Replace at least daily. Corrective Action(s): Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No sanitizer buckets were in use on the cook line and the one in the servery area had no detectable sanitizer. Sanitizer buckets were placed during inspection. 2) Chemical used for sanitizer buckets is NOT FOOD GRADE. Detergent-sanitizer is being used; label indicates that this product must be rinsed off of food contact surfaces before use which indicates that it is not food grade. Replace sanitizer chemical by tomorrow with a food-grade product. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Corrugated plastic board used for a countertop repair in servery. This material is not durable or easily cleanable or food grade and may not be used for this purpose. Remove corrugated plastic and repair countertop properly. Note that there is an accumulation of grime along the edge of this material. Corrective Action(s): Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Numerous flies noted in dishwashing area. This is an ongoing issue and will result in progressive enforcement. Have your pest control company address the issue and send a report. Also the dishwashing area must be kept CLEAN; this includes the large garbage can which is very smelly and obviously requires cleaning. Incorporate the cleaning of the garbage can and dishwashing area into your sanitation plan and have ready in one week; this should be ready for review on my re-inspection. Sanitation plan MUST include scrubbing and disinfecting the garbage can and dishwashing area at least bi-weekly to help manage the fly problem. Failure to provide the sanitation plan for this area and follow it within the time specified will result in the issuance of a violation ticket. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cook line and dishwasher area require a thorough cleaning. Cook line floor is very greasy, and some equipment is very dirty; freezer beside grill has a coat of grime on the outside and the floor under the grill and fryer has a build-up of grease. Clean. As noted already under pest control the dishwashing area is smelly and filthy. Garbage can also requires a scrubbing. Sanitation plan is required within one week for this area. Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine is in poor condition and is very hard to clean; surfaces are rusty and corroded, seals are damaged, numerous cracks and crevices are hard to clean. Slimy growth noted on seals and around opening. Clean and disinfect. Replace within 3 months. Corrective Action(s): Violation Score: 9

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

Comments

Hand sinks are stocked and working. Dishwasher has 50 ppm chlorine in final rinse. Back of kitchen, bar, servery and walk-in fridge were quite clean and organized. Hot holding was > 60 Celsius. All fridges were <4 Celsius. Please note especially the following items for immediate follow up: 1) Food-grade sanitizer must be obtained and in use by Thursday. 2) Dishwashing area and garbage can must be scrubbed, cleaned and disinfected by Thursday. 3) Written sanitation plan must be provided for 2) within one week. 4) Pest control company must be engaged in a plan for fly control and proof of this plan must be provided within one week. Failure to address any of the above four items within the time frames provided will result in progressive enforcement.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SMAW-B4AVTC
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: 0.1 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