Ricky's All Day Grill
1809 Hwy 3A Creston BC V0B 1G0 · Restaurant - Food Service
16 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket for tables recorded 0ppm QUAT sanitizer and the employee on site stated that it was soap and water. All other sanitizer buckets contained 200ppm QUAT solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): All sanitizer buckets recorded 0ppm sanitizer.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of the handwashing stations near the cooking area did not have paper towel inside of the dispenser. The paper towel was observed to be on a post on the metal storage rack beside the sink. This may introduce potential contamination on to the paper towel and make handwashing ineffective.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer solution in bucket near expo area was recorded to be 100ppm which is lower than the legislative requirement of 200-400ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep coolers 8-9 C must be 4.4 C or less
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical Dish Washer 0ppm Cl level must be 50-100 ppm CL
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Soup 55C must be 60 C or higher
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
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