INSPECTION REPORT Health Protection JCRH-BDJRAG

PREMISES NAME Chicking		Tel: (778) 887-5776 Fax:
PREMISES ADDRESS A5 & A6 - 5279 Still Creek Ave Burnaby, BC V5C 5V1		INSPECTION DATE June 27, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Hunho Ha		NEXT INSPECTION DATE 10 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Boxes of raw chicken were stored on higher shelves in designated storage in walk-in cooler. Although ready to eat items were stored above, drippings from raw chicken were noted on portable insulated coolers stored beneath and the floor beneath. Corrective Action(s): - Clean and sanitize areas noted above. Store raw chicken on lower shelves and in a manner to prevent drippings from ending up on the floor or other equipment creating sanitation issues. A sheet pan may be used to catch/contain drippings. Violation Score: 3

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

Comments

- Operator cuts, seasons, and portions raw chicken and prepares sauces at YVR Prep which are transported to Richmond Night Market to be cooked and served. - Contract in place with YVR Prep for part time use (20 hrs/week). Thurs-Sun 1pm-5pm. - Raw chicken was being seasoned at time of the inspection. - Raw meat prep station in use. Gloves used while handling raw chicken. *Ensure gloves are removed and hands washed if you leave the station (ie. to go to walk-in cooler, dishwasher etc) to prevent contaminating common surfaces (handles etc.) - Quats sanitizer station present. Concentration measured 200ppm. - Assigned dry storage shelves and equipment maintained in a sanitary condition - Raw chicken was stored beneath onions and shredded cheese (used as toppings) to prevent contamination; however, drippings from chicken were creating sanitation issues. *See violation above - Portable insulated coolers used for transport present Premises: - Handsink accessible to station supplied with hot and cold running water, liquid soap and paper towel - Walk-in cooler 4C - High temperature dishwasher operational and met sanitizing temperature required. Final rinse measured 77C at dish surface.