INSPECTION REPORT Health Protection KKIM-CLDRQJ

PREMISES NAME Chicko Chicken (Hastings St)		Tel: (604) 313-7807 Fax:
PREMISES ADDRESS 4253 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE November 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andy YongHyuk Chung		NEXT INSPECTION DATE November 24, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer in spray bottle bleached out the test strip - this means the concentration is too strong. Corrective Action(s): - Ensure to maintain the concentration between 100-200ppm. 1/2 cap of bleach to a litre of water will make 200ppm bleach santizer. Sanitizer was diluted with extra water at the time of inspection. Equip a bleach sanitizer strip on site. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION: Hansink next to the prepsink was blocked by boxes and piled pop drinks. Cutting board was placed on top of the sink. Both handsoap and paper towel dispensers were empty. Corrective Action(s): - Staff relenished handsoap and paper towels at the time of inspection. Ensure to not obstruct the area; handsink should be easily accessible at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease & batter mix debris build up observed on ventilation hood. - Batter mix and fries are observed on shleves and floors behind deep fryers. - Ingredient boxes (sauces) and equipment boxes are piled on the floor at the back. - Stains on handsinks. - Dusts and debris on the floor (by the prep sink). - Staff washroom not in sanitary condition. Corrective Action(s): - Clean all the areas noted above. - No cleaning schedule sticker was observed for ventilation hood. Ensure to have the hood cleaned professionally on routinely basis eg. every 6 months or more frequently depending on the use. Aside from professional cleaning, the hood panels should be cleaned more often to prevent grease build up. - Do not store items directly on the floor. Re-organize the back area so that items are stored at least 15cm off the floor and that there is no clutter. Date to be corrected by: Nov 24, 2022 Violation Score: 9

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

Comments

- Kitchen handsink & washroom handsink were fully equipped. - All cooler at 4C or below. - All freezers ranged from -4C to -12C. - Bleach sanitizer available - ensure to label the bottle indicating "SANITIZER" - Dishwashing to be done using 3 compartment manual dishwashing method. Bleach is available on site. Drain plugs are available. - No signs of pest observed at the time of inspection.