Fraser Health Authority



INSPECTION REPORT
Health Protection
KLIU-C63UC6
PREMISES NAME
Hi Five Chicken (Kingsway)		Tel:
Fax:
PREMISES ADDRESS
4B - 4361 Kingsway
Burnaby, BC V5H 1Z9		INSPECTION DATE
August 20, 2021		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Suraj Sharma		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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 = 8
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): QUATS sanitizer solutions not at the correct concentration. Solution in 2 compartment sink measured 100ppm, solution in BOH spray bottle was 50ppm.

> Refill sink and spray bottle directly from the sink dispenser.
> Verify concentration with test strips each time it is dispensed.
Corrective Action(s):
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Pool of blood from raw chickens noted in the walk-in cooler.

> Mop up the blood.
> Ensure the floor in the walk-in cooler is cleaned and sanitized as often as it becomes soiled.
Corrective Action(s):
Violation Score: 3

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

Routine

> Walk-in cooler: 6.8C at start of inspection due to recent shipment of product. Went down to 3.5C after 15 minutes.
> Freezer #1: -14C
> Freezer #2: -16C
> Prep cooler #1: 3C (undercounter), 4C (insert level)
> Prep cooler (across from deep fryers): 3C
> Condiments, salad and desserts fridge: 2C
> Beverage fridge: 4C
> Hot holding (gravy, mash potato, corn): 68C
> Hot held fries/wedges: 65C
> Warming counter for chicken: 44C - pieces are time tracked and held for no more than 1 hour; after which any leftovers are discarded.
> Temperature logs are maintained for cooler/freezer units and product; taken twice a day.

> Handsinks supplied with hot+cold water (warm water at knee-press sink), liquid soap and paper towels. No obstructions.
> Low temperature dishwasher reaches 50-100ppm chlorine residual at the plate, max temperature achieved: 57.7C
> 2 compartment sink was set up for manual warewashing (see above violation for sanitizer solution).
> General sanitation in the main kitchen was satisfactory.
> Backdoor to receiving hallway was closed at time of inspection.
> No signs of pests. Pest control services are provided by EcoLab monthly or as necessary.
> Oil that pool/accumulate under ovens are cleaned after every shift (3 times a day).
> Grease panels are removed by staff and cleaned every week.
> Vent hood is serviced every 3 months - noted in good condition.
> Fountain drinks dispenser is cleaned daily as per manufacturer's instructions; some parts are removable and can be run through dishwasher.

***Sanitizer dispenser at 2 compartment sink is just barely dispensing 200ppm QUATS. Please have it serviced by EcoLab to ensure it can dispense 200-400ppm solution.

Note: Freezer #2 has been relocated to the dry storage wall, in between two storage racks. Operator to submit updated floor plans to the undersigned.

Report not signed due to COVID protocols. Observations reviewed with manager on site.