INSPECTION REPORT Health Protection GNAH-CLVUEH

PREMISES NAME Ricky's All Day Grill #27		Tel: (604) 530-4317 Fax:
PREMISES ADDRESS 101 - 22314 Fraser Hwy Langley, BC V3A 8M6		INSPECTION DATE December 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ruoxin Du		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice bucket in icemaker observed to have build-ups and slim. Discussed the process of cleaning with operator. Corrective Action(s): Clean and sanitize inside the ice bucket and ensure there are no build-ups and black spots left in the ice maker. Ensure to empty the ice, clean and sanitize, then make new ice. Date to be corrected by: Immediately. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wire shelves in one upright pop cooler are rusty and not cleanable. Corrective Action(s): Do not store uncovered food in this unit. Repair or replace the wire shelves so that they are easy to clean and maintain. Date to be corrected by: Next Routine inspection Violation Score: 3

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

Comments

Routine inspection - Hand washing sinks supplied with hot/cold running water, liquid soap in dispenser and paper towels in dispenser. - Walk-in cooler measured at or below 4 Degree C. Food stored covered and raw/cooked separation maintained. Walk- in freezer measured at or below -18C(0F). Upright freezer measured at or below -18C. Reminder: Temperature monitoring log is to be updated twice daily and kept up to date. - Under counter cook line coolers measured at or below 4C(40F). Food in inserts measured at 4C or colder. No double stacking observed. Thermometers noted in the units. - Hot holding units measured at or above 60C(140F). - Chlorine 50ppm -100ppm detected in final rinse water of the low-temp dishwasher. Ensure to obtain proper chlorine test strips and check chlorine concentration daily General sanitation is overall good. - No obvious sign of pest activity noted at this date. Live traps noted through out facility. - Food in dry storage stored 6" above the floor. Flour, observed under bins and shelving in dry storage, is to be cleaned. Dry storage is to be maintained clean. - Chemicals stored properly in back room. Mop sink maintained. - Floor underneath equipment maintained clean. QUAT Sanitizer available in sani buckets. Reminder: Wiping cloths are to be stored in the solution. QUAT concentration is to be tested daily. Obtain proper test papers. Required QUAT concentration is 200-400 ppm. Ensure sanitizer is not too strong!