INSPECTION REPORT Health Protection LKIM-CY4QJ7

PREMISES NAME Hi Five Chicken (Kingsway)		Tel: (604) 558-4361 Fax:
PREMISES ADDRESS 4B - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE December 1, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Suraj Sharma		NEXT INSPECTION DATE December 04, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Bag of flour has been contaminated by rodents. Chewed marks on bag, bag had been opened by rodents and rodent droppings on bag. CORRECTED DURING INSPECTION. Bag was discarded, direction by EHO. . Corrective Action(s): All food items that are in bags are potential sources of food for rodents. Ensure all bagged items are placed into dry storage containers. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings observed on lower shelves of food preparation area. CORRECTED DURING INSPECTION. Area cleaned and sanitized during inspection. Lack of Sanitizer solution made for the day's food preparation. CORRECTED DURING INSPECTION. Item made at EHO direction. Sanitizer solution from dispensing unit was not reaching 200ppm QUAT CORRECTED DURING INSPECTION. Concentrated bag of sanitizer solultion was changed at EHO direction Dishwasher not achieving final rinse of minimum 50ppm Chlorine. Facility is not checking sanitizer levels daily. CORRECTED DURING INSPECTION: dishwasher had to be primed repeatedly before finally reaching an adequate level of sanitizing solution during regular runs. . Corrective Action(s): Clean and sanitize all areas affected by rodents and rodent droppings. Clean and sanitize all floors and lower shelves of food preparation areas. Use sanitizer solution Ensure sanitizer solution is made prior to the start of food production. Dishwasher is to be tested DAILY along with Sanitizer solution. Facility is running low on chlorine testing strips for dishwasher. Obtain more testing strips for chlorine dishwasher. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout. Dead rodent observed on back glue board Chewed bag of flour and rodent droppings on bag of flour. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Use sanitizer solution. Follow recommendations of Pest Control Company. . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Front door is not tight fitting. Large gap observed by EHO and observed by Pest Control Technician. Replacement door skirt on order. . Corrective Action(s): Ensure routine inspections of facility for holes occurs and holes are filled as soon as they are discovered. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Test strips available for use - QUAT and Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - use of hair nets - Back door closed during inspection and tight fitting - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection