INSPECTION REPORT Health Protection MLOO-BJRUVQ

PREMISES NAME Chicko Chicken		Tel: Fax:
PREMISES ADDRESS 303 - 1194 Lansdowne Dr Coquitlam, BC V3E 1J7		INSPECTION DATE December 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mi Sun Kim		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): In-house pickled radish stored at 12°C in small black cooler. Operator had turned down the cooler due to freezing. Corrective Action(s): Increase the setting for this cooler. Ensure it is capable of maintaining 4°C or less. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available for the hand sink in the staff washroom. Corrective Action(s): Supply paper towels to this hand sink. Ensure all hand sinks are fully equipped. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels (after correction) - Domestic coolers are ≤ 4°C - Domestic freezers are ≤ -18°C - Three compartment sink is available for manual dishwashing - 200 ppm bleach sanitizer is available - Cleaning is regularly done for the ventilation hood - Dry storage is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - No temperature logs available. Ensure logs are being maintained for all coolers (≤ 4°C) and freezers (≤ -18°C). Temperature log template sheet provided to operator. - Discussed food storage requirements. To be shelf stable, food must have a pH of < 4.6 or water activity of < 0.85. Room temperature holding of potentially hazardous foods can be permitted if a time tracking system is used and the food is kept at room temperature for no more than 2 hours. - Create an action plan on how to address the issues discussed. Send action plan to the health inspector within 1 week.