INSPECTION REPORT Health Protection RWOG-CLNV2Q

PREMISES NAME KNCHICKEN		Tel: (604) 553-8836 Fax:
PREMISES ADDRESS 7235 Canada Way Burnaby, BC V5E 3R7		INSPECTION DATE November 30, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Bongjun Kim		NEXT INSPECTION DATE December 02, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 78

Critical Hazards: Total Number: 5

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Sauces are taken from the fridge and poured directly into the "hot" holding units to warm up. Corrective Action(s): Food must be re-heated to 74C or above BEFORE being put into a hot holding unit. The hot holding unit must already be at 60C. Sauces were just poured in within past half hour; reheat to 74C immediately. Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauces in squeeze bottles stored at room temperature. Corrective Action(s): Until evidence has been provided that these sauces are shelf-stable, these sauces must be kept in the cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various sauces for fried chicken measured 20-30C in hot holding units. Some units are not even turned on. Corrective Action(s): Sauces must be hot held at 60C or above. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Rice scoop not properly washed or sanitized; dishwasher has not been turned on yet all day. 2) Wiping cloths sitting directly on counter. Corrective Action(s): 1) Scoop must be washed, rinsed and sanitized every four hours. 2) CORRECTION ORDER ISSUED - Wiping cloths must be stored in a bleach sanitizer solution when not in use. - This is the final warning before a Violation Ticket will be issued. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station by cookline had two bowls and spoons inside the basin. Corrective Action(s): CORRECTION ORDER ISSUED - Handwashing station is for handwashing only. - This is the final warning before a Violation Ticket will be issued Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up underneath cookline Corrective Action(s): Clean and sanitize area noted. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer in spray bottle measured 200ppm chlorine - spray bottles with yellow soap is used only for the customer dining area - dishwasher reached 71C at final rinse cycle - ice machine appears sanitary - when questioned, staff stated sauces were made on-site - staff stated they have taken FOODSAFE - provide proof at follow-up inspection - food safety knowledge is poor and requires improvement; owner to be on-site for follow-up inspection on Friday Dec 2, 2022 Temperatures: - prep cooler: 3C - under counter cooler: 2C - chest freezer (prep area): -17C - chest freezer (back storage area): -19C - walk-in cooler: 4C - hot held rice: 72C Report not signed due to COVID-19 protocols. Report reviewed with staff on-site.