INSPECTION REPORT Health Protection AHEN-B3J32R

PREMISES NAME Big Chicken Town		Tel: (604) 496-5007 Fax:
PREMISES ADDRESS 130 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE August 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sang Ryoul Kim		NEXT INSPECTION DATE August 13, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken was stored above 4 degrees C for less than 2 hours according to the Operator. The cooler in which it was stored was initially observed at 42 degrees F based on the built thermometer at the beginning of the inspection however later went up which may be due to a defrost cycle. Operator stated that the cooler was at 39-40 degrees F when they had last checked it. Corrective Action(s): Raw chicken was transferred into two lower shelving units of another cooler at or below 4 degrees C. Ensure all potentially hazardous food is stored at or below 4 degrees C (40 degrees F). Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-door cooler was above 4 degrees C (40 degrees F). Initially it was at approximately 6.5 degrees internally and then increased to about 10 degrees C internally. Corrective Action(s): Do not store any potentially hazardous food inside this cooler until it is maintained at or below 4 degrees C (40 degrees F); Correct immediately. Repair/adjust/replace the cooler so that it can maintain a temperature at or below 4 degrees C; Correct within 2 days. Owner/Operator has contacted a technician to assess and re-service it tonight. A follow up inspection will be conducted on Monday July 13, 2018 at 4:30 PM. Violation Score: 3

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

Comments

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Other coolers were at or below 4 degrees C. Freezer was at or below -18 degrees C. Hot-held rice was heated to above 74 degrees C. Temperature records were being maintained. Dishwasher final rinse temperature was at 79.3 degrees C (71 degrees C or hotter) a the plate. Raw meat was stored below ready to eat food. Ice machine was clean and the scoop was stored separately. Rice spatulas were stored on ice. Ensure they are cleaned, sanitized, and air dried at least every 4 hours. No signs of recent pest activity was evident at the time of inspection. Assistant Manager was certified in FOODSAFE Level 1. Note: It was discussed that the Owner/Operator and at least one staff member in their absence on shift must maintain valid FOODSAFE Level 1/equivalent course training.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B3J32R
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 complied with trans fat requirements.
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