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Ricky's All Day Grill

5401 Discovery Way Leduc AB T9E 8N4 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of food debris on the recipe guides and other information sheets. The Sheets are laminated and cleanable but are trapping food debris. Ensure that the laminated information sheets are removed and properly cleaned and sanitized.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Bowls were removed and scoops with handles were used and stored in a way that protected bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in 30 degrees Celsius water.Utensils are to be stored in water with a temperature greater than 60 degrees Celsus, or water with a temperature less than 4 degrees Celsius. Operator placed water on active heating to keep water greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored on ice, the eggs were not submerged, and the top layer was an internal temperature of 30 degrees Celsius. The top layer of eggs was discarded and the rest were stored under refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use containers were being re-used more than once. Single use containers were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of food debris on the recipe guides and other information sheets. The Sheets are laminated and cleanable but are trapping food debris. Ensure that the laminated information sheets are removed and properly cleaned and sanitized.2. There was a start of residual accumulation in the ice machine. Inspector requested that the ice machine be put out of service and all ice discarded until the ice machine is cleaned, sanitized, rinsed and then placed back in operation.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one of the prep coolers is recorded 8 degrees Celsius.
  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths are in use. these are not stored in the sanitizer solution. Operator is advised to always keep wiping cloths in sanitizer solution and monitor sanitizer concentration of the sanitizer solution. Operator discarded dirty wiping cloths at the time of inspection, prepared sanitizer solution at the time of inspection and put new wiping cloths into the sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration of the sanitizer in dishwasher is recorded nil. Sanitizer bucket provided to the dish washer is empty. Operator provided a new bucket of the sanitizer to dish washer at the time of inspection. Operator is advised to monitor sanitizer concentration of the dish washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser with hand wash sink in the kitchen is empty. Operator provided paper towels to the hand wash sink at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling of the kitchen. Operator is advised to clean the ceiling and maintain the facility clean.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on food preparation counters.The staff present stored the cleaning cloths in a 100ppm chlorine sanitizing solution during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dirty/unclean utensils were stored in the handwashing sink at the cooking area.Please ensure handwashing sinks are always accessible for proper handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored on top of the ice machine. The staff present was instructed to wash and sanitize the ice scoop and have it stored properly inside a clean container.