INSPECTION REPORT Health Protection ALUI-BKMU2G

PREMISES NAME Ricky's All Day Grill #20		Tel: (604) 574-9912 Fax: (604) 574-7789
PREMISES ADDRESS 20 - 17830 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE January 8, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jas Aujla		NEXT INSPECTION DATE January 10, 2020
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): There was a metal insert filled with mashed potatoes at 12 deg C in the warming table across the stove. Staff said she had just taken the mashed potatoes out from the walk in cooler and was keeping it warm in the hot holding unit, and was then going to re-heat it later when someone ordered it. Corrective Action(s): This is NOT an acceptable practice. Any foods being re-heated must be re-heated on the stove FIRST to a minimum of 74 deg C before being placed into the hot holding unit. Staff member put mashed potatoes onto stove in the pot. If this is observed again, further enforcement action may occur. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer at dispenser and at rag buckets was at 50 ppm QUATS residual at time of inspection. Corrective Action(s): 1) Get sanitizer dispenser repaired such that chemical concentration is at 200 ppm QUATS. Operator called sanitizing company. 2) In the meantime, use your bleach water spray (at 100 ppm chlorine residual) until quat sanitizer dispenser is adjusted/fixed. 3) Get test strips so that staff can check concentration of sanitizer themselves. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lights in the hallway where the mop sink is are not working/not on. Corrective Action(s): Replace/repair lights. Correct by: Today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one on site has a valid FOODSAFE certificate. Corrective Action(s): There must be at least one person on site at ALL times with valid FOODSAFE level 1.. Ensure there is at least one staff each shift on site that is FOODSAFE certified. Failure to met the requirement will result in further enforcement action (tickets, etc). Operator returned during inspection and has valid FOODSAFE. Violation Score: 1

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, paper towels, hot/cold running water -Walk in cooler: 3.8 deg C -Dairy/drinks cooler by the ice machine area: 3.1 deg C -Prep cooler with creams: 3 deg C -Prep cooler across cooking line by dry storage: 3 deg C -Prep cooler across cooking line by handsink: 3.7 deg C -Freezers at -18 deg C or less Hot holding unit (for soups and sauces) at 60 deg C or greater Foods stored off floor Low temperature dishwasher achieved 50 ppm chlorine residual on rinse cycle (test strips available) Ice scoop stored outside machine Fumehood in sanitary condition No signs of pests