INSPECTION REPORT Health Protection DNGG-CPHR7P

PREMISES NAME K Chicken Burnaby		Tel: (604) 291-0931 Fax:
PREMISES ADDRESS 2701 Norland Ave Burnaby, BC V5B 3A9		INSPECTION DATE March 1, 2023	TIME SPENT 1.67 hours
OPERATOR (Person in Charge) Kyoung Ok Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: - Valid Permit to Operate not posted in a conspicuous location. Corrective Action(s): - Post Permit to Operate in a conspicuous location. Ensure that a valid decal is on the Permit to Operate. [Correction Date: 08-March-2023] Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Containers of dry ingredients stored directly on floor under preparation counter and handsink area. Corrective Action(s): - All food must be stored in a manner that is protected from contamination. - Do not store food containers directly on the ground. - Do not store food in areas of higher moisture. [Correction Date: 01-March-2023] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease and food debris accumulation noted under and behind cooking equipment. - Spilled food debris accumulation noted under shelving in dry storage area (under staircase). Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: 08-March-2023] Violation Score: 3

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

Comments

- Handsink provided with hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices. - Food handlers wear gloves. Proper handwashing practices reviewed with food handlers. Hands must be washed prior to wearing gloves for food handling. Gloves must be changed and hands washed at any time they may have become contaminated (e.g. handling raw meats, garbage, etc.) - Kitchen 2-Door Sliding Cooler: 4C - Prep Cooler and Insert: ≤4C - Kitchen Upright 2-Door Freezer: -14C - food products maintained in a frozen state. - Beverage Cooler: 4C - Chest Freezer: -18C - Grey Chest Cooler (beside chest freezer): <1C - Grey Chest Cooler (behind beverage cooler): <1C - Hot Holding (rice): 69C - Rice scoop stored in a sanitary manner. - Food Safety Plan posted in kitchen. Room temperature holding for fried chicken reviewed with food handlers. Per Food Safety Plan, maximum 2 hours room temperature holding, leftovers must be discarded. Room temperature holding for fried chicken observed <1 hour at time of inspection. - Food storage practices (unless otherwise mentioned) appears satisfactory. - High Temperature Sanitizing Dishwasher: 75.6C at dish surface (min/ max thermometer) **Ensure that unit has adequately warmed up and minimum temperatures are reached before using. - Drain plugs available to facilitate proper manual warewashing and sanitizing of equipment that do not fit in dishwasher. Procedures reviewed with food handler, no concerns noted. - Wiping cloths stored in 200 ppm chlorine bleach solution. - Cleaned and sanitized utensils and equipment are stored in a sanitary manner. - General sanitation of premises (unless otherwise mentioned) appears satisfactory. - No pest activity noted at time of inspection. - FOODSAFE requirements in compliance at time of inspection. Operator has a valid FOODSAFE Level 1 certificate. **Sauces, marinades, and spices for fried chicken are imported from Korea from a local distributor. Ensure that all food products at minimum have labels and list product name, amount, and an ingredient list. Information should be available at all times. Refer to the Canadian Food Inspection Agency (www.inspection.canada.ca) for thorough list of labelling requirements.**