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Ricky's All Day Grill

620 - 500 Country Hills Boulevard NE Calgary AB T3K 4Y7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the walk in freezer was raised and separated from the baseboard, resulting in the untreated wood below becoming exposed. The raised floor creates a tripping hazard and makes the freezer floor difficult to clean.Please repair the floor so it is secured to the ground and a flush, even surface.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the walk in freezer was raised and separated from the baseboard, resulting in the untreated wood below becoming exposed. The raised floor creates a tripping hazard and makes the freezer floor difficult to clean.Please repair the floor so it is secured to the ground and a flush, even surface.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The waffle maker was visibly dirty, and workers indicated that it was only being cleaned once a day. Please ensure the waffle maker is cleaned at least once every four hours to ensure it remains clean.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Gloves were being reused at station where they batter and season chicken. Gloves must be discarded after use and whenever a new task is started.operator discarded the reused glove.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The saran wrap used to cover foods in the prep cooler was in the food creating a risk of contamination.Please remove the saran wrap that has fallen into the food and ensure covers are not making contact with food by using a lid, or by effectively wrapping the food containers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink at the front bar did not have soap available. All hand sinks need to be properly equipped with soap and single use towel or paper towels.Operator restocked the sink with soap2. Hand sink at the front bar was inaccessible due to boxes and drinks being stored in front of the sink. Hand sinks need to be accessible at all times.Operator moved the boxes to ensure the sink is accessible.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The paper towel dispenser at the back sink was over top of the prep sink, creating a risk of cross contamination. Please move the paper towel dispenser to a location that is not over top of the food prep sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the walk in freezer was raised and separated from the baseboard, resulting in the untreated wood below becoming exposed. The raised floor creates a tripping hazard and makes the freezer floor difficult to clean.Please repair the floor so it is secured to the ground and a flush, even surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Ice cream scooper was being stored at room temperature. Ice cream scoopers need to be properly stored in a dipper well, or in a temperature controlled environment that is less then or equal to 4C, or greater then or equal to 60C.Operator moved the ice cream scooper into the refrigerator.2. a takeout container with no handle was being used as a scooper in one of the dry good containers by the hand sink. Ensure all scoopers have handles and are stored in a way that prevents contamination.Operator removed take out container from the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas1. The ceiling vent fans in the fridge and the kitchen area2. Underneath the shelves in the dry storage area
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing issue was observed. A cloth towel was used with a stopper to hold water in the sink.Provide a new stopper to hold water in the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken items were observed:Broken corners and cracks were found on cooler insert containers. Replace all broken containers.
  6. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Improper food storage was observed:Container of raw sausage and prawns were stored above vegetables in the walk-in cooler. Store all raw meats in a safe manner to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper storage was observed:Water jugs and drink glasses were stored underneath the handwash sink waste pipes. Do not store food or food items underneath sinks.
    • 09. Are chemicals stored and handled in a safe manner?
      • Improper concentration of sanitizer was observed:Quat sanitizer was measured more 500ppm Use 200ppm quat sanitizer and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature issues were observed:1) Rice noodle was soaking in a sink at room temperature. 2) Container of frozen meat was thawing at room temperature.Staff placed both rice noodle and meat back into the cooler during inspection. Store perishable food at 4 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the QUAT sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a QUAT sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. **OBTAIN QUAT TEST STRIPS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light and plumbing issues were observed. 1) Four burnt out lights in the kitchen. 2) Walk-in cooler light was dim. Fix the lights and increase light level.3) A cloth towel was used with a stopper to hold water in the sink.Provide a new stopper to hold water in the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment sanitation and broken items were observed:1) Dust build-up on the walk-in cooler fan cover.Clean the walk-in cooler fan cover.2) Dipper well was broken; ice scoop was stored in stagnant water. Fix the dipper well or store scoops in ice water (4 degrees C or below) or hot water (60 degrees C or higher)3) Broken corners and cracks were found on cooler insert containers. Replace all broken containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation issues were observed:1) Grease build-up on the tile above the toaster2) Food debris build-up on the floor and stains build-up on the doors. 3) Aluminum foil was used to line the ice machine top. Remove aluminum foil and clean when it gets dirty. Clean these areas.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items were measured at 6-7°C in the prep table inserts. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts and keep food below the fill line and keep temperatures at or below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, including cooked bacon and raw french fries were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the QUAT sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a QUAT sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. **OBTAIN QUAT TEST STRIPS.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.