INSPECTION REPORT Health Protection YTAN-CE5T8C

PREMISES NAME Chicko Chicken (Surrey Panorama)		Tel: (604) 372-0173 Fax:
PREMISES ADDRESS D101A - 15141 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE May 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zion Kang		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at hand sink was empty. Corrective Action(s): Ensure to check your hand washing station for liquid soap and paper towels throughout the day, and refill when needed. Corrected. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs and one packet of raw meat stored above vegetables (green onions) in mini cooler. Corrective Action(s): Always store raw meat, poultry, and eggs below vegetables and other ready-to-eat items. Correct by: Immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelf under hot water tank is made of raw wood. Corrective Action(s): Finish the raw wood with a sealant or paint. All surfaces must be smooth, non-absorbet, durable, and easily cleanable. Correct by: 1 week Violation Score: 3

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

Comments

- Hand sink was provided with hot and cold running water and liquid soap. Ensure to check supplies and refill as necessary (see violation code 401 above). - Bleach sanitizer solution available in labelled spray bottle at 100 ppm (chlorine residual). One extra bottle (not in use) was tested to contain 0 ppm chlorine residual. *Ensure to mix 1/2 tsp bleach per litre of water, and change the solution in the bottles at least once a week or every few days, even if not used. - Three-compartment sink available for manual warewashing maintained in sanitary conditions. Sink drain plugs available. - Food prep sink maintained in sanitary conditions - Prep cooler, upright domestic cooler, and two mini coolers maintaining temperatures at 4C or colder. - Chest freezer and top portion of domestic cooler measured at -18C or colder. - All refrigeration units were equipped with accurate thermometers. - Equipment maintained in sanitary conditions - Dry storage areas satisfactory. Additional racking/shelving to be added (See note below) - Staff have valid FoodSafe level 1 certification *Ensure to keep daily temperature records for all coolers and freezers. Notes: - Operator will be adding more racking/shelving such that chemicals under the three-compartment sink as well as dry ingredients containers in dry storage areas will not be stored directly on the floor. - Operator will be installing a screen for the back door. Please ensure the screen is fitted from the top of the door frame to the ground (there should be no gaps). - For any changes to equipment, operations/menu items, or layout, ensure to contact the health inspector for review and approval prior to making any change.