INSPECTION REPORT Health Protection ABRR-B4RS9W

PREMISES NAME Ricky's Country Restaurant		Tel: (604) 531-2635 Fax: (604) 531-2420
PREMISES ADDRESS 2160 King George Blvd Surrey, BC V4A 6Y8		INSPECTION DATE September 19, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Heather Dion		NEXT INSPECTION DATE September 21, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Turkey gravy cooked three hours ago, left in walk-in cooler is measured at 39C internal temperature Corrective Action(s): - Cool the turkey gravy in shallow pans in ice bath - Monitor the temperature and ensure that it goes from 60C to 20C within 2 hours and from 20C to 4C inside cooler with 4 hours Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the prep cooler with drawers at the bottom in kitchen is measured at 7C internal food temperature Corrective Action(s): - All potentially hazardous foods are moved to walk-incooler. - Call for service and ensure that the internal food temperature is maintained at less than 4C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Ice machine is nto maintained in sanitary condition, mold and mildew is observed on inside walls of the ice machine - Meat slicer has meatbits and pieces underneath the blade Corrective Action(s): - Dump all ice. - Wash, rinse and sanitize with 200ppm quats sanitizer Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink in bar area has no soap and paper towel - the only handsink available in kitchen is at the three compartment sink and soap and paper towel is not accessible Corrective Action(s): - Restock soap and paper towel at the handsink in bar area - Install soap and paper towel dispenser at the handsink at three compartment sink and ensure that it is easily accessible Violation Score: 15

Non-Critical Hazards: Total Number: 5

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Box of cut frozen potatoes was left on the kitchen floor to defrost Corrective Action(s): - Defrost your food in the walk-in cooler at less than 4C. Smaller batches can be defrosted under running cold water Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies are observed in dishwashingarea and bar area Corrective Action(s): - MAintain sanitary conditions and store all food items well covered. Sanitize all food contact surfaces with 200ppm quats sanitizer. - Remove all garbage at the end of the day Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Area behind ice machine is not clean. It is cluttered and dust and debris accumulation is oberved - Ceiling and light fixtures near the dishwashing area is coated with dust and debris Corrective Action(s): - Clean and maintain sanitary conditions at the above noted facilities Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light covers are missing on several light fixtures Corrective Action(s): Install shatterproof light covers Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The new management company is incharge and the manager doesnot have FOODSAFE level 1 training Corrective Action(s): - Get the training to meet regulatory requirement Violation Score: 1

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

Comments

- Handsink in washroom is well stocked - Walk-in cooler, desserts cooler, bar cooler are less than 4C - Walk-in freezer, upright freezer is less than -18C - HOt holding unit is greater than 60C - Dishwasher dispensed 100ppm chlorine during final rinse cycle - Please keep a copy of your Food Safety Plan and sanitation plan available for your employees NOTE: The new management is in place. Please update all information once the legal transfer is complete