INSPECTION REPORT Health Protection ATHP-CWVT7W

PREMISES NAME Hi Five Chicken (Hastings St)		Tel: (604) 423-2912 Fax:
PREMISES ADDRESS 5933 Hastings St Burnaby, BC V5B 4Z4		INSPECTION DATE October 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peter Singh		NEXT INSPECTION DATE October 30, 2023
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: The restaurant changed ownership on October 14th without prior health approval. The menu and layout is not changing. Corrective Action(s): Submit the following information within one week for health approval: Application for health approval (attached) and supporting documentation, if applicable (certificate of incorporation, partnership or society) Menu Food Safety and Sanitation Plan for your restaurant The owner’s FoodSafe Level 1 certificates, or an equivalent course, prior to opening. Note that one staff member onsite must have FoodSafe Level 1 at all times. The permit fee will be pro-rated by month to $150, payable to Fraser Health by cheque during the initial inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean the grease buildup underneath the fryers. Corrective Action(s): 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The faucet at the 2-compartment sink is not working properly, only the spray nozzle works. Corrective Action(s): Fix within one week. Violation Score: 9

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

Comments

Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher had 50 ppm chlorine. Test strips available for Quats sanitizer and low temperature dishwasher. Temperature records were up to date. No evidence of pests. Pest control report available for review. General sanitation was satisfactory.