Ricky's All Day Grill
2-1140 Harvey Ave Kelowna BC V1Y 6E7 · Restaurant - Food Service
3 inspections
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff were observed using their personal phone with gloved hands and returning to food preparation without washing hands and changing gloves. No staff members were observed washing their hands during the time of site inspection. Please retrain staff on proper hand washing practices and glove use. Note that gloves must be changed and hands washed in a task specific manner, after touching phones, returning from breaks, handling garbage, following cleaning, etc.
- F1.7 Are foods protected from contamination?
- Observation(s): A high level disinfectant in a spray bottle along the main cook line was indicated for use by staff on cutting boards/food contact surfaces, instead of using the correct quaternary ammonia "no rinse" required hard surface sanitizer set-up at the back wall-mounted pre-mix sanitizer station. Dirty cleaning cloths in continuous use were not being stored within sanitizer buckets and instead, were observed on counter tops in use for wiping hands/kitchen surfaces. Please ensure that no rinse required sanitizer solutions (ie. 200-300ppm quaternary ammonia) are available safely located at work stations for use in routine sanitizing of food contact surfaces (ie. cutting boards and kitchen equipment). Please ensure that wiping cloths in continuous use are stored in sanitizer solutions that are changed routinely.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature monitoring records were not available for the day/week of inspection. Test strips were not being used to verify sanitizer concentrations for the main kitchen dishwasher or food contact hard surface sanitizer solutions. Please ensure that daily temperature monitoring logs are maintained for all refrigerators and hot holding units. Please start daily logs for verifying the dishwasher final rinse chlorine concentration and hard surface quaternary ammonia sanitizer concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The main kitchen dishwasher was found with no measurable sanitizer at the time of inspection following testing of the final rinse chlorine concentration. Please immediately contact a dishwasher repair technician to restore chlorine residual to 50-100ppm on the final rinse cycle by the end of day.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Poor facility sanitation was observed at the time of inspection, including a visible black organic build-up on floors, some walls, shelving units (storage area and walk-in refrigerator), some equipment. Water was observed leaking onto the floor and into a bucket in the immediate proximity to food storage inside the walk-in refrigerator, originating from the refrigeration compressor and fan unit. The drain line on this unit was not functioning to properly drain water from the refrigeration unit compressor/fan. Please complete a thorough cleaning of the entire kitchen and equipment, including but not limited to refrigerators, floors, grout lines, floor to wall junctions, walls, garbage cans, all shelving units, etc. Please immediately contact a refrigeration repair technician to repair the leaky refrigeration unit and to ensure proper drainage into the floor drain as designed.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand washing sink at the front main cook line was observed cluttered/unusable and missing paper towel at the time of inspection. Please ensure that all facility hand washing sinks remain free of clutter and available for use at all times during operation. Please ensure that hand washing sinks are stocked with liquid soap and paper towel at all times during operation.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Drain line plumbing on the bar ice storage well used for direct storage of drinking ice was observed with a direct connection between the ice well drain and wastewater plumbing. The absence of an air gap on the ice well drain line is considered a cross connection and may result in the possible contamination of ice used for drinking purposes; it is noted that the bar hand sink is also connected to the same drain line plumbing in close proximity to the ice well. Please contact a plumber for the installation of an air gap on the bar ice well drain line per the BC plumbing code and accepted cross-connection control practices for equipment in direct use for food storage or manufacturing. As discussed, please discontinue the practice of storing ice cream scoops and soup ladles in stagnant water that will become unsanitary under continuous use.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that daily temperature monitoring records are maintained for refrigerators and hot holding equipment and, that sanitizer test strips are used routinely to confirm the concentration of hard surface sanitizer solutions and the dishwasher final rinse chlorine concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Organic build up was observed on floors throughout the kitchen, underneath equipment, along walls, refrigerator door handles, inside equipment like the walk-in freezer and walk-in refrigerator shelving, etc. The walls and ceiling in the main grill area were observed in an unsanitary condition - as indicated, ceiling ventilation in this area requires repair to better ventilate the main grill line. Please clean areas of the kitchen, as discussed, where additional cleaning and improvements in sanitation are required. Please also ensure that cleaning cloths in continuous use are maintained in sanitizer solutions and not left on counters/cutting boards.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Both kitchen hand sinks were cluttered at the time of inspection and the cold water tap on the back kitchen handwashing sink was inoperable. Please ensure that kitchen handwashing sinks remain free of clutter, available for use at all times during operation and supplied with both hot and cold water under pressure.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer solution measured at <200ppm at the time of inspection
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk-in refrigerator fans are dirty/mouldy and require cleaning. Rusted shelving inside the walk-in refrigerator require replacement.
- F3.1 Does the operator have a valid operating permit or approval to operate?