INSPECTION REPORT Health Protection DSOG-CKMV3V

PREMISES NAME Mad Chicken Food		Tel: Fax:
PREMISES ADDRESS 2137 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE October 28, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peng Zhao		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Spicy mayo stored at room temperature. Corrective Action(s): Discard the spicy mayo. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Beef teriyaki stored in metal bin in the hot holding unit measured 47C internal temperature at the time of the inspection. Corrective Action(s): Discard the food product. Ensure that all hot foods are kept at > or = 60C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Flour used for fried chicken batter left in container uncovered on top of the grease trap. Corrective Action(s): Cover the flour. Cover all foods with proper lids or plastic wraps. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Significant additional foods added to the menu. The operator has not provided a proper food safety plan. Corrective Action(s): Submit the following: - All new menu item - All new food suppliers' names/location - Food Safety Plans Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding unit was measured at 44C at the time of the inspection. Corrective Action(s): Fix or replace the hot holding unit. Hot holding unit must maintain temperature > or = 60C. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Flat grill top being used on the drain board adjacent to the two compartment warewashing sinks. Corrective Action(s): Remove the flat grill top. All cooking must be done under proper ventilation system. Violation Score: 5 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometer inside the undercounter meat cooler in the back. Corrective Action(s): Provide a working thermometer inside the meat cooler. Violation Score: 1

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

Comments

- General sanitation satisfactory. - Back handwash sink equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - Three compartment sink available for manual dishwashing. Sanitizer available at 100ppm chlorine bleach concentration. - Dry storage area has adequate space, shelves, cabinets. - No signs of pest activity at the time of the inspection. Please submit the latest pest control summary report to the health inspector. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Valid Operating Permit posted. - Basement storage locker has one chest freezer, take out containers, and sealed sauces and spices. Temperature control: - All coolers < or = 4C. - All freezers < or = -18C - Rice cooker = 66C - Working thermometers inside all other coolers. - Daily temperature log maintained and up to date.