INSPECTION REPORT Health Protection AHEN-AER32V

PREMISES NAME Big Chicken Town		Tel: (604) 496-5007 Fax:
PREMISES ADDRESS 130 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE October 14, 2016	TIME SPENT 1.25 hours
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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot running water was not available at the front handsink near the servery area at the time of inspection. Corrective Action(s): The operator was able to turn the valve below and turn the supply of hot water on. Ensure hot and cold running water in addition to liquid soap and paper towels is always available at each handsink. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Permit to operate was posted in a conspicuous location. Liquid soap, hot and cold running water, and paper towels were available at the handsink in the kitchen and the washrooms. Coolers were 4 degrees C (40 degrees F) or colder and were equipped with thermometers. Freezers were -18 degrees C (0 degrees F) or colder. Rice was heated >74 degrees C. Reminder: ensure it is hot-held above 60 degrees C (140 degrees F) or hotter. Leftovers are not used according to the operator. 100 ppm chlorine was available in the spray bottle near the back prep. table. A new container of 100 ppm chlorine sanitizer was set up near the other side of the kitchen during the inspection. It was discussed that wiping cloths with bleach water used to wipe raw meat juices should only be used once. Dishwasher final rinse temperature was 76.6 degrees C (71 degrees C or hotter) at the plate. Food storage areas were clean and organized with raw meat being stored below ready-to-eat foods. Ice machine was in a sanitary condition and the scoop was stored separately. NOTE: Obtain a probe thermometer to check the internal temperatures of cooked foods (e.g. chicken must be cooked to at least 74 degrees C internally). Provide an update to the area E.H.O. once you have obtained the probe thermometer via email.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AER32V
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: Canola oil is used on-site.
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