INSPECTION REPORT Health Protection SSZO-CVTTCT

PREMISES NAME K Chicken Burnaby		Tel: (604) 291-0931 Fax:
PREMISES ADDRESS 2701 Norland Ave Burnaby, BC V5B 3A9		INSPECTION DATE September 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyoung Ok Kim		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A squeeze bottle of ceasar salad dressing is observed at room temperture. Staff indicated bottle is just left out. Corrective Action(s): All sauces with "keep refrigerated" must be kept in cooler at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Many products/boxes observed storing on ground (ie. oil, sauces, dry goods, etc.) throughout the facility. 2. Open bags of dry goods (ie. rice and flour) observed in dry storage room. Corrective Action(s): 1. All products (food and non-food) must be stored at least 6 inches above ground to facilitate cleaning and for pest monitoring. 2. Transfer open bags of dry goods in food containers. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease observed on the floor under cooking line, and hard to reach areas require cleaning. Clean: -->floor under cooking line -->area around water tank next to cooking line (grease caked onto tank) -->floor behind 2-door sliding cooler (a pair of scissors observed behind cooler) -->floor after all products are stored above ground Corrective Action(s): Clean the above mentioned areas. Violation Score: 3

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

Comments

Health permit is posted 2-door sliding cooler: 3.7oC 2-door prep cooler: 1.7oC Chest cooler (cashier): -0.6oC Chest cooler (dining): 1.8oC Beverage cooler: 3.9oC 2-door stand up freezer: -16.2oC Chest freezer (dining): -18.8oC No hot holding in facility Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing station Washroom - liquid handsoap and paper towel are present General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches 73.0oC on plate, as per min-max thermometer Bleach sanitizer in container is noted and at least 100pm chlorine is detected Note: 1. Purchase chlorine test strips to test sanitizer concentration. 2. Store unused cloth towels in bleach sanitizer. 3. Temperature log should be maintained, as per food safety plan.