INSPECTION REPORT Health Protection AHEN-AS52W2

PREMISES NAME Big Chicken Town		Tel: (604) 496-5007 Fax:
PREMISES ADDRESS 130 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE October 13, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sang Ryoul Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Newspaper was being used to line a surface on a prep. table that had empty bowls on it and the area between the deep fryers. Corrective Action(s): Operator removed the newspaper and rewashed the bowls through the dishwasher upon verbal direction by the E.H.O. Do not use newspaper (or cardboard or garbage bags) to line surfaces as it is not made of durable and washable materials. Only use washable, durable, impervious to moisture, smooth, and nontoxic materials to line food contact surfaces/utensils. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Inspection conducted as the restaurant had just opened for business. Handsinks in the front service area, kitchen, and washrooms were supplied with liquid soap, hot and cold running water, and paper towels. NOTE: Garbage can in front of the handsink was re-located so that the handsink is accessible for handwashing. Dishwasher final rinse temperature was 80.1 degrees C (71 degrees C or hotter) internally at the plate. 100 ppm chlorine sanitizer was available and wiping cloths were placed into it. Coolers were at or below 4 degrees C and were equipped with thermometers. Freezer was at or below -18 degrees C. Rice was still being cooked and was 74 degrees C or hotter internally. Temperature records were being maintained and are checked by the Owner/Operator themselves. Knifes were stored on a clean magnetic strip. Ice machine was in clean condition and the scoop was stored separately. No signs of recent pest activity were present at the time of inspection. It was discussed that the in-use utensils used to serve rice are to be stored in either a clean empty container, ice, and/or ice water. The container and in-use utensil must be washed, rinsed, sanitized, and air dried every 4 hours between use. Operator added ice into the container used for the rice utensils. NOTE: Raw onions were stored in a bulk bin on the floor. These were re-located off the floor on a shelf during the inspection. Ensure all food products and food equipment is stored at least 6 inches off the floor.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AS52W2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food products included: Canola oil, noodles, french fries, and spring rolls.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment