INSPECTION REPORT Health Protection KKIM-CLHSSM

PREMISES NAME Chicko Chicken (Hastings St)		Tel: (604) 313-7807 Fax:
PREMISES ADDRESS 4253 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE November 25, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Andy YongHyuk Chung		NEXT INSPECTION DATE December 23, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - REPEAT VIOLATION: Observed the access to handsink in the back is blocked by boxes of chicken and pop drinks stacked at the front. Corrective Action(s): - A violation ticket will be issued if this is observed again in the future. Do not block the area around the handsink. Handsink should be easily accessible at all times. Area was cleared out at the time of inspection. Designate another area for storing pops. Do not store them directly on floor. Violation Score: 25

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Both staff on duty do not hold FOODSAFE Level 1 or equivalent. Corrective Action(s): - Ensure to have at least one person on duty holds FOODSAFE Level 1 or equivalent. Violation Score: 1

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

Comments

Following corrections are made: - Washroom is cleaned. - Stacked up boxes of equipment and ingredients are organized on shelving racks. - Ventilation hood has been professionally cleaned and the panels appear clean. - No debris observed behind the deep fryer units. - Handsink is cleaned. Corrections to be made: - Better cleaning to be done on the floor around the prep sink. Hard-to-remove debris build up is observed. Scrub them away. - Train the staff to not block access to handsink. - Ensure to have at least one staff on duty holds valid Foodsafe level 1 or equivalent. - Equip a regular bleach with no scent to be used as sanitizer. Do not use lemon scented one for sanitizing purposes. - Discard used cardboard boxes daily; do not collect them in the back. *Follow up inspection will take place in a month to check compliance. Failure to comply may result in the issuance of violation ticket(s) and/or correction order. Report reviewed with staff on duty.