Ric's Grill - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Follow-Up
Inspection date:	October 25, 2013
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: The stainless steel counter along the front wall of the kitchen has detached from the wall. Corrective Action: The stainless steel counter must be sealed to the wall.
505	Critical Repeat Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The premises is in need of a thorough cleaning on the walls, interior and exterior of the equipment and all hard to reach areas. A regular cleaning schedule also needs to be implemented to maintain acceptable cleaning standards in the kitchen. Corrective Action: Do a through cleaning in the kitchen and implement a regular cleaning schedule to maintain acceptable cleanliness in the kitchen. Any future violations related to general premises cleaning/sanitation of the premises may result in a $230 violation ticket.
511	Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b)) Observation: One of the line coolers is not able to maintain 4 degree Celsius or less temperature. No potentially hazardous items are currently being stored in this cooler. Corrective Action: The line cooler must be repaired to maintain a temperature of 4 degree Celsius or below. If not required, the line cooler should either be removed from the premises or properly labelled to ensure that no one accidentally store any perishable foods in it. Please be advised that failure to store potentially hazardous foods at safe temperature can result in $345 violation ticket.
706	Operator has written procedures for safe and sanitary operation (Sec 24 (1)) Observation: The operator has not implemented an acceptable sanitation plan. Corrective Action: A daily cleaning and sanitation checklist must be implemented to ensure that premises is regularly cleaned. The daily cleaning list must include: - The items that need daily cleaning. - Procedures for cleaning. - Description of the cleaning products to be used. - Description on how to make correct concentration of the cleaning/sanitizing products. - Description on how to monitor and record sanitizer concentrations in the dishwasher rinse cycle and sanitizer dispenser. Similarly, a weekly and monthly cleaning and preventative maintenance checklist must also be developed. The responsibilities for the cleaning/sanitation work must be assigned to the appropriate person and closely monitored by the manager.

Comments:

This follow up inspection done at the request of the operator. This restaurant is currently under a closure order.

The following corrective actions mentioned in the Oct 23rd, 2013, public health act closure order has now been completed:

- The grease trap in the dishwashing area has been repaired.No leakage observed from this grease trap at the time of this inspection..
- The low temperature dishwasher is providing >50 ppm chlorine in the rinse cycle.
- The floor in the dishwashing area has been cleaned and disinfected.

The restaurant is granted a permission to reopen.

The following items from the Oct 9th inspection report has now been addressed:

- Hot water has been restored on the sink in the back of the kitchen.
- Some cleaning has been done on the wall and around the equipment. However, a lot of cleaning work is still required and a written cleaning schedule needs to be implemented.

The operator is also requested to send a copy of the BC Foodsafe or equivalent certificates for the managers and the staff to the EHO. All the managers and shift supervisors must have Foodsafe level 1 certification.

A follow up inspection is required in the coming weeks to ensure that an acceptable cleaning and sanitation schedule is implemented and is effective in maintaining acceptable cleaning standards.