INSPECTION REPORT Health Protection MKIM-CNSVTR

PREMISES NAME Chicko Chicken (Sapperton)		Tel: (604) 553-8033 Fax:
PREMISES ADDRESS 103 - 450 Columbia St E New Westminster, BC V3L 3X5		INSPECTION DATE February 6, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Andy Yonghyuk Chung		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 402 noted on Routine inspection # MKIM-CNPV3N of Feb-03-2023 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: THIS IS A REPEAT VIOLATION: Staff observed to be reusing single use gloves. Correction: Ensure that the single use gloves are used as their intended purposes. Date To Be Corrected: Immediately Code 302 noted on Routine inspection # ANAN-CD2U2R of Mar-31-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Proper dishwashing procedures were not being followed. 2) Wiping cloths were stored on various counters. 3) In use utensils are used through out the day and only washed at closing. Correction: 1) Use the 3-compartment method of dishwashing: Wash in 1st compartment, rinse in 2nd and sanitize in the 3rd compartment before air drying the dishes. As discussed, you can contact a chemical supplier e.g. ecolab to set up the automatic sanitizer dispenser to make it easier for dispensing the right concentration of sanitizer for dishwashing. Discussed flipping the larger pan when sanitizing so that the whole pan is properly washed. 2) Wiping cloths must be stored inside a sanitizing solution at all times. Operator prepared a sanitizing solution during the inspection (200ppm bleach). 3) In use utensils must be washed/replaced every 4 hours. Get more utensils as discussed.

Comments

A follow up inspection was performed for routine inspection MKIM-CNPV3N and the following observations were made: - Paper towel dispenser relocated - Sign posted and staff observed not to be reusing single use gloves - Food observed to be store off floor level - Temperature logs maintained and updated daily - Staff on site FoodSafe level 1 certified - All violations addressed