Ricky's All Day Grill
340 Smith Street Hinton AB T7V 2A1 · Food - General
17 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher is still not dispensing correct amount of chlorine sanitizer into cycle.Operator observed to be using sink method for sanitizing. Please continue to use this method until dishwasher is able to sanitize.The operator stated they will have the dishwasher tech come in for repair in a few days. Follow up required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher not dispensing correct amount of chlorine sanitizer into cycle.To continue operation, the operator must use an alternative method for sanitizing all equipment and utensils. As discussed, please use the submersion method for sanitizing, fill sink with sanitizer solution and submerge dishes in sanitizer for 30 seconds and air dry.The operator stated they will have the dishwasher tech come in for repair in a few days. Follow up required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the back of kitchen was not equipped with soap.Other hand wash sinks in the kitchen were equipped with soap and paper towel. Please ensure all hand wash sinks are equipped with soap and paper towel. Operator to provide confirmation of corrected violation. Follow up required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An odor was detected coming from the grease trap. The manager indicated that the grease trap has already been emptied; however, the odor has not dissipated completely. the service provider mentioned that if the odor persists for two more weeks, they will also clean the pipelines in the facility.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A crate of cabbage was found placed on the floor inside the walk-in cooler. Staff was advised to place the crate on the shelf.Please make sure that all food items are stored off the floor to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff member was observed leaving their car keys and charging their mobile phones on the refrigerated sandwich preparation table. The shoes of another staff member were also found in the kitchen. Staff is reminded to keep their personal belongings in the staff room.Please ensure that all personal items are stored away from food contact surfaces to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the entrance of the kitchen did not have hot water. Please make sure to repair the issue as soon as possible.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An odor was detected coming from the grease trap. The manager indicated that the grease trap has already been emptied; however, the odor has not dissipated completely. the service provider mentioned that if the odor persists for two more weeks, they will also clean the pipelines in the facility.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glassware dishwasher had insufficient sanitizing concentration, with levels recorded at 0 ppm. Staff indicated that they will address the issue within a day and will provide photographs once it's operational. In the meantime, they will continue to use the dishwasher in the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station in the bar area was noted to have no hand soap available. PHI advised the staff to replenish the hand soap at the handwashing station and to send photographs once it has been restocked.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the line coolers in the kitchen had broken handle. Staff indicated that they already discussed it with the owner, and it will be fixed within two weeks.
- 23. Is the facility maintained in a clean and sanitary condition?
- A kitchen apron was found to be sitting at the washroom sink. PHI instructed the staff to remove it.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the line coolers in the kitchen had broken handle. Staff indicated that they already discussed it with the owner, and it will be fixed within two weeks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops and bowls are being left in bulk food containers in a manner that may contaminate food.Bulk storage containers were observed with dispensing containers without handles. Dispensing containers must have handles or be stored in such a way that parts of the container that are frequently touched by workers does not come into contact with food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ventilation hood was dusty and greasy.Ensure to clean between the filters on the ventilation hood. Clean the ventilation hood/canopy at least once or twice a weekly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ice machine is covered is leaking and in stained.Clean the ice machine and repair the leaking gasket.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine concentration after the sanitizing cycle of the bar glass washer was measured at 0ppm. The sanitizer bucket was empty. The operator changed the bucket of chlorine solution and 100ppm sanitizing concentration was achieved after sanitizing cycle. Please ensure the concentration of chlorine solution after the sanitizing cycle of the dishwasher is checked and recorded daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink at the back area did not have liquid soap.Ensure the hand wash stations are adequately stocked with liquid soap, paper towels and hot/cold water at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Observed build up of grease and dust noted on canopy grates. 2. The back surface of the cooking equipment at the cookline and the wall behind it had grease and dirt build-up. Clean the ventilation hood and back surface of the cooking equipment including the walls behind the equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen ceiling especially around the vents had dust/dirt.Clean the kitchen ceiling and ensure the vents are clear of any dust/dirt.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- PHI observed improper thawing/defrosting of chicken in the 2-compartment sink. Frozen chicken breast thawing in a stagnant water in a sink overflowing with Quats sanitizer. This is unacceptable and direct contamination of the food(chicken breast). N.B: Upon the PHI's advice, kitchen staff discarded the breast chicken and bleach was poured on the chicken once it was discarded.* PHI discussed proper thawing methods with the staff to thaw food either: under cold running water, overnight in the cooler, in the microwave or cook from frozen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel observed in the handwash sink and the staff washroom.Ensure the paper towel dispenser is replenished in both the kitchen hand wash sink and the staff washroom.**Dec 01,2023 Still outstanding.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No Food Handling Permit on display.Ensure the FHP is displayed in a conspicuous area in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATS sanitizer concentration was measured at 0 ppm. Operator corrected the during inspection and made a fresh batch measured at 200 ppm.Ensure Quats sanitizer solutions is replaced every 2-3 hours depending on frequent use since its concentration tends to decrease with time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel observed in the staff washroom.Ensure the paper towel dispenser is replenished in the staff washroom.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No Food Handling Permit on display.Ensure the FHP is displayed in a conspicuous area in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen ceiling requires cleaning especially around the vents. Dust was observed on the ceiling tiles.Ensure this area is thoroughly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Scoops were observed to be improperly stored within flour and other bulk foods, capable of creating a cross-contamination.Store scoops outside of food, or in a manner which keeps the handle from contact with the food or store scoop handles away from bulk food in the bins.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A Bag of semolina flour was found stored on the floor.Ensure food items are stored at least 6 inches off the floor.2. Uncovered bulk food/sauces found in the walk-in cooler.Please cover the bulk food items in the walk-in cooler to protect them from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS sanitizer was measured at 100 PPM.Ensure the QUATS sanitizer concentration is at 200 PPM. Replace every 3 hours since Quats sanitizer concentration tends to decrease with time and frequent use.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Written pest control records were not available for review at the time of inspection. Prepare written pest control program and have it ready for PHI review.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?