INSPECTION REPORT Health Protection 255967

PREMISES NAME Chicko Chicken (Hastings St)		Tel: (604) 313-7807 Fax:
PREMISES ADDRESS 4253 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE June 3, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy YongHyuk Chung		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both handsinks in kitchen with no paper towels stocked. - Staff stocked the dispensers with new single use paper towels at the time of inspection. Ensure handsinks are fully equipped with hot & cold running water, liquid soap in a dispenser and single use disposable paper towels at all times. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Batter mix bags stored on floor. Ensure all items are stored 6 inches off the floor to prevent contamination & allow cleaning. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 2 staff who was on site at the time of inspection did not hold Roodsafe Lv.1 or equivalent. - Ensure at least one staff is certified with Foodsafe Lv.1 or equivalent in operator's absence. Date to Be Corrected By: July 16, 2022. Corrective Action(s): Violation Score: 1

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

Comments

- All coolers at 4 deg.C or below. - Freezers (2) ranged from -10 deg.C to -14 deg.C. - Sanitizer available in 2 spray bottles measure at 200ppm chlorine. - Reviewed 3 compartment dishwashing method *Ensure to train staff how to make sanitizer in the 3rd sink. They did not know where a measuring cup or spoon is located to measure the volume of chlorine; they also did not know where test strips were. - no signs of pest activity observed.