INSPECTION REPORT Health Protection 242640

PREMISES NAME Ricky's All Day Grill #42		Tel: (604) 644-5356 Fax: (604) 530-7582
PREMISES ADDRESS 101 - 20125 64th Ave Langley, BC V2Y 1M9		INSPECTION DATE April 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Amrit Nijjar		NEXT INSPECTION DATE April 26, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer concentration measured low <200 ppm at all sanitizer buckets, solution was visibly cloudy/dirty at the time of inspection. -Ensure sanitizer solution is replaced every 2-4 hours or whenever the solution gets cloudy/dirty -Staff changed the sanitizer solution at the time of inspection. Corrective Action(s): 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hot water at main hand sink at cook line. No paper towel at hand sink near brick oven. -Ensure all handsinks are supplied kwith hot & cold running water, liquid soap and paper towels at all times. -Repair the main hand sink to supply hot water -Use the other handsinks for handwashing in the mean time. Date to be corrected by: 2018/04/26 (Tomorrow) Corrective Action(s): Violation Score:

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Note* -Ensure liquid eggs are always maintained at 4 degrees C or colder. - Ensure the ice water level is high enough to keep them cold. - If liquid eggs are above 4C, they must be discarded after 2 hours. -Temperature logs show that some coolers were above 4C this week. -Ensure proper corrective actions are taken to maintain temperature of 4C or below. -Dipper well must be in use if ice-cream scoops are not washed and sanitized after each use. -Ensure to clean floors in cook line area, especially under equipment and deep fryer. *Replace light covers in all food prep areas All cooling units at or below 4C All freezer units at or below -18C Quats sanitizer at dispenser measured at 200ppm Dishwasher sanitizer measured 200ppm chlorine No evidence of slime build-up in ice machine;ensure to clean the inside at monthly basis All hot holding units at or above 60C Food storage practices are satisfactory No signs of pest at the time of inspection Venthood was clean General sanitation is satisfactory