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Fatburger Ricky's All Day Grill

5935 Dakelh Ti Road, Prince George, V2N 6Z5 · Restaurant

5 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher has a water leak up top. Staff called technician and took action immediately.
      • Corrective Action: No health concern at the moment. Please fix as soon as possible and ensure equipment is in good working order.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was not posted.
      • Corrective Action: Located/Replace the missing health permit and post it conspicuously.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed a build-up of bio-film and debris in the ice machine and the ice holding unit at the bar station.
      • Corrective Action: Empty the ice machine/ice holding unit. Clean and sanitize the equipment.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: During inspection observed a leaking faucet in the dish-pit. Also, as per operator Ice machine requires maintenance since the last inspection.
      • Corrective Action: Repair/replace the plumbing fixture and the ice machine to ensure the facility is in good working order.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Algae/slime build up was seen inside and on the right corner of the ice machine.
      • Corrective Action: Operator must clean and sanitize the machine regularly and follow the cleaning and sanitizing plan set up in place.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer in back preparation area was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s instructions. The meat residuals left on the slicer is exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.