Health Protection

Ricky's All Day Grill #20
Tel: (604) 574-9912
Fax: (604) 574-7789
20 - 17830 56th Ave
Surrey, BC V3S 1C7
June 23, 2017
1.5 hours
OPERATOR (Person in Charge)
Jas Aujla
June 26, 2017
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwashing sink beside cooking line had a plastic jug/pitcher and spatula inside it. Do not store any items in this sink, it is not a dish sink. It is solely for handwashing.
Corrective Action(s): Remove items, keep handwash sink free and unobstructed at all times for proper handwashing.
Violation Score: 5

Non-Critical Hazards: Total Number: 5
103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
Observation: Hand delivered overdue permit fee letter.
Corrective Action(s): Ensure to pay permit fee within 10 days.
Correct by: ASAP
Violation Score: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door left open at time of inspection. Staff had mentioned it was getting hot in the kitchen. However, do not leave back door open for ventilation unless you have a screen installed.
Corrective Action(s): Close black door. As mentioned, leaving it open without any screen can allow entrance of pests (flies, etc). If ventilation is an issue, install a full sized door-screen.

Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Floors under cooking line (particularly around the deep fryer) had significant buildup of oil and food debris. Staff indicated that it is cleaned every 2 weeks. This is not frequent enough, as evidenced by the amount of oil buildup currently present.
Corrective Action(s): Thoroughly clean floors under cooking line and increase frequency to at least once a week to prevent accumulation.
Correct by: Today
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Prep cooler across from cooking line (prep cooler on the end of the cooking line, closest to the walk in cooler) was at 9-10 deg C. Staff indicated that this was due to constant opening and closing of the cooler door. Large Plastic bucket of cooked chicken (in individually wrapped packages) as well as a large plastic container of minced garlic were both probed with a thermometer and found to be at 8 deg C each.
Corrective Action(s): Staff moved all potentially hazardous items to the walk in cooler. Whether the cooler door is being opened frequently or not, the food inside must not be allowed to be at >4 degrees C for more than 2 hours. Any potentially hazardous food items left at >4 deg C for more than 2 hours will be discarded. Temperature logs indicate that cooler was at 3.8 deg C in the morning prior to inspection. Follow up inspection will be conducted to verify that cooler can reach <4 deg C.

Violation Score: 3

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
Observation: Staff preparing food have jewellry on hands: one staff member had large bracelets on each wrist as she was preparing food and reaching into the prep cooler. She has indicated that these bracelets cannot be removed due to religious reasons. She must wear gloves if she cannot remove and rings/jewellry as these items are not sanitized and should not be coming into contact with food that is prepared for customers.
Corrective Action(s): Either have staff wear gloves when preparing food, or remove and jewellry/bracelts from hands and wrists that can come into contact with the food.
Correction date: Today
Violation Score: 3

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


Handsinks equipped with liquid soap, paper towels, hot/cold running water
Chemical dishwasher achieved 50 ppm chlorine residual
Other than above mentioned prep cooler, all other coolers are <4 deg C
Pancake batter in walk in cooler probed to be at 3.9 deg C
Hot holding units at >60 deg C
-All freezers at -18 deg C or less
-Quat sanitizer in rag bucket at 200 ppm Quats concentration