Ricky's All Day Grill
170 - 1020 Sherwood Drive Sherwood Park AB T8A 2G4 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A bucket of Quat sanitizer solution at the kitchen area had soapy water at 0ppm. Another bucket of Quat sanitizer solution at the front area was measured to be at 0ppm concentration. Buckets of fresh 200ppm Quat sanitizer solution was prepared during inspection. Ensure the required 200ppm concentration of Quat sanitizer is maintained. Use test strips to measure the concentration. Do not add soap in your prepared sanitizer solution. 2. Used cleaning cloths were observed on food preparation surfaces at the kitchen. The staff removed the cloths and was advised by the PHI to ensure used cleaning cloths are stored in a sanitizer solution when not in use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper hand hygiene was observed. The staff at the kitchen was cleaning his hands on a wiping cloth attached to his apron. The PHI advised the staff to remove the wiping cloth during inspection and ensure hands are properly washed during food preparation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispensers in the male and female washrooms were empty. Paper towel roll was in use. Please refill the paper towel dispensers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher and ice machine were unclean. Dirt and debris were observed on the surfaces. Clean and sanitize the ice machine and dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were unclean:- Floor underneath shelves and counters at the back area.- Wall around the dishwasher.Dirt and debris accumulation were observed at these areas. Clean these areas and ensure all hard-to-reach corners are maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling and wall surfaces were discolored the back prep room and required cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- "New Air" prep table cooler measured 16C and must be 1C-4C. Repair and monitoring to achieve correct temperatures required.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1, The meat slicer had an accumulation of food debris on the back guard. Ensure that blade is removed after each use for proper cleaning and sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1, The meat slicer had an accumulation of food debris on the back guard. Ensure that blade is removed after each use for proper cleaning and sanitizing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A single use cup was being used as a scoop and stored inside bulk food items. Use a scoop with a handle and store in a way that protects bulk food from contamination. 2. A box of onions was stored on the floor of the walk in cooler. Box was moved to a higher shelf.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice was cooling at room temperature and measured a temperature of 22 degrees Celsius. Closer monitoring required, once rice is slightly cooled, move to the cooler. Rice was moved to the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The salad prep cooler measured a temperature of 8-10 degrees Celsius. Ensure all cooler temperatures are 4 degrees Celsius or less.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The plastic coating was still on one of the prep coolers. Remove coating so that it can be cleaned and sanitized properly. 2. The meat slicer had an accumulation of food debris on the back guard. Ensure that blade is removed after each use for proper cleaning and sanitizing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet is not working at the handwashing sink in the back food prep area. Ensure that the hot water faucet is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet is not working at the handwashing sink in the back food prep area. Ensure that the hot water faucet is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand towel dispenser and soap dispenser was empty, located at handbasin in back room.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet is not working at the handwashing sink in the back food prep area. Ensure that the hot water faucet is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall and ceiling surfaces soiled adjacent to utility sink/ingredients storage area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand towel dispenser and soap dispenser was empty, located at handbasin in back room. Valve for water supply for the hand sink was turned off and must be maintained at all times for handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor, wall and equipment surfaces were soiled behind the deep fryer and open grill.Floor surfaces soiled below and beside Duke oven.Wall and ceiling surfaces soiled adjacent to utility sink/ingredients storage area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?