INSPECTION REPORT Health Protection KLIU-D2VUKU

PREMISES NAME Chicko Chicken (Hastings St)		Tel: (604) 313-7807 Fax:
PREMISES ADDRESS 4253 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE February 28, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy YongHyuk Chung		NEXT INSPECTION DATE March 06, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handsink was missing paper towels at start of inspection. Dispenser had fallen off the wall. Corrective Action(s): Staff provided a roll of paper towels to keep next to handsink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Under the deep fryers > Under the 3 door prep cooler > Fridge door handles (prep cooler, standup cooler) Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. General surfaces including door handles should be cleaned daily. Attention should be given to hard to reach areas such as corners behind coolers and shelving racks. Date to be corrected by: March 6, 2024. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser and soap dispenser for the front handsink have fallen off the wall. Corrective Action(s): Reaffix both dispensers onto the wall or ensure there is always an alternative supply next to the sink. Date to be corrected by: March 6, 2024. Violation Score: 3

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

Comments

Routine Temperature controls: > 3 door prep cooler: 1.3C > Standup cooler: 3C > Chest freezer: -18C > Mini freezer: -10C (items were solid to touch) > Mini fridge: 4C General: > Running hot and cold water is available. > Back handwash station is fully supplied with liquid soap and paper towels. > 100ppm bleach solution available in spray bottle and bucket. > Wiping clothes must be kept in the bucket after using for sanitizing surfaces. > 3 compartment sink available for manual warewashing, sink plugs are present. Reviewed warewashing steps with operator - no concerns. > Ensure items are submerged in sanitizer for at least 2 minutes before air drying. > In-use utensils (tongs, spoons) are cleaned and sanitized every 4 hours. > Pest control contract is in place with Kwality Pest Control - visits are once a month. > Reviewed most recent report from February, no activity noted. > Continue to monitor for activity. Keep the back door closed, store all dry goods in a pest proof manner and keep food stored above the floor. > Foodsafe requirements met. Operator and both staff on site have level 1 - keep a copy of certificates on person or on site. > Health permit is posted.