INSPECTION REPORT Health Protection JSAS-CW3SNG

PREMISES NAME CM Chicken		Tel: (604) 566-2121 Fax:
PREMISES ADDRESS A1 - 6285 Nelson Ave Burnaby, BC V5H 4T5		INSPECTION DATE September 27, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Woo Tae Ji		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some food items in coolers are not covered or covered with cardboard. Some food items stacked upon each other without covers. Raw meat products stored beside or above potentially ready to eat food items. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris collecting on floor in corners / hard to reach areas under shelving units in kitchen. Food debris collecting on surfaces of cooking line cooler unit. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Steel shelving units on walls in kitchen still have protective packing film on surfaces. Kitchen floor by oven / fryers - gaps between steel floor panels and wall tiles allowing debris to collect. Corrective Action(s): Remove all protective film from steel equipment surfaces. Seal floor / wall seams with silicone to close gaps and allow for ease of cleaning. Violation Score: 1

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. No signs of pest activity observed. Low temperature chemical sanitizing dishwasher 50 ppm chlorine achieved. Walk-in Cooler 3 C Prep cooler 0 C, 2 door undercounter cooler 0 C 1 door upright cooler 4 C, beer keg cooler 4 C Left upright freezer -5 C, Right upright freezer -6 C Ensure wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine), change sanitizer every 2 hours or if solution appears cloudy Ensure cooking step for fried chicken is audited with probe thermometer to verify internal temperature of 74 C is reached by following timer system. Batter station - Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Pork belly batch cooking - Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Permit fee notice hand delivered. Note: Raw wood ceiling above dry storage will need to be finished to allow for cleaning in future.