INSPECTION REPORT Health Protection KLIU-CBJVMM

PREMISES NAME Hi Five Chicken (Kingsway)		Tel: Fax:
PREMISES ADDRESS 4B - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE February 11, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Suraj Sharma		NEXT INSPECTION DATE February 14, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken in hot holding oven were probed at 58-59C internal temperature. Correction: set temperature for hot holding oven is to be raised to above 60C immediately. > All hot held food items must maintain an internal temperature of at least 60C to minimize pathogenic growth. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1 spray bottle of QUATS sanitizer solution by dishwasher was unusable, spray bottle was broken. 1 spray bottle of bleach sanitizer solution by dishwasher was too strong, >200ppm chlorine detected. Correction: discarded broken spray bottle, operator is to refill 200ppm QUATS solution in a new bottle. Dilute bleach sanitizer solution to 100-200ppm chlorine. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 sink plugs were stored in handsink beside 2 compartment sink. Correction: sink plugs were removed at time of inspection. > All handsinks must be readily available for handwashing at all times. Do not obstruct sinks by storing items in the basin. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Small fruit flies noted in dishpit area and back of the kitchen. Corrective Action(s): EcoLab has been notified of issue and service will be provided during next visit. Maintain sanitation in these areas by removing food debris and pooling water. Please follow all recommendations by pest control as well. Date to be corrected by: immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): > In back of the kitchen by chemical storage shelf and hot water tank: puddles of water left from power washing. > On the door of the undercounter fries freezer: oil dripping down from transfering fries from deep fryer --> hot holding. > Puddle of oil noted behind deep fryers from oil change preparation. Corrective Action(s): Clean and sanitize above mentioned areas. > Puddles of water were cleaned by staff at the time of inspection. > Please ensure all oil is cleaned up as soon as possible or after each rush to minimize the amount that accumulates. Date to be corrected by: immediately. Violation Score: 3

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

Comments

Routine Temperature Controls: > Walk-in cooler: 3C > Freezer #1: -15C > Freezer #2: -13C > Prep cooler #1: 3C (undercounter), 4C (insert level) > Undercounter freezer: -11C > Condiments, salad and desserts fridge: 1C > Beverage fridge: 6C (non-PHFs only) > Chicken oven: 58C (see above violation 206) > Hot holding (gravy, mash potato, corn): 63C, 60C, 62C > Warming counter for chicken --> pieces are time tracked and held for no more than 1 hour; after which any leftovers are placed into the cooler to be used in other menu items. > Temperature logs are maintained for cooler/freezer units and product; taken twice a day. General: > Handsinks supplied with hot+cold water, liquid soap and paper towels. > Low temperature dishwasher achieved 100ppm chlorine residual for sanitizing. > 200ppm QUATS solution available from wall dispense. > QUATS solution in sanitizer buckets are time stamped --> to be discarded and refilled every 2 hours. Noted wiping clothes are submerged in buckets. > Backdoor closed. > Overall sanitation is satisfactory. Please continue to clean and sanitize equipment/areas as per your sanitation plan. > Health permit posted. No signature obtained due to COVID protocols. Report reviewed with manager on site.