INSPECTION REPORT Health Protection DSEA-CCKT9S

PREMISES NAME Chicko Chicken (Carnarvon St)		Tel: (604) 553-9777 Fax:
PREMISES ADDRESS 259 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE March 16, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Alvin Susanto		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer is mixed with AP cleaner Corrective Action(s): re-made. ensure that 100 ppm chlorine bleach solution is available and made fresh daily to sanitize food contact surfaces. mix 1 tsp bleach with 1 liter of water Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1 large bag of flour/dry mix left out with scoop inside Corrective Action(s): obtain a bulk dry food bin for the bag of flour. recommend large floor bin with casters Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator not on site at the time of inspection. 1 staff member responsible for cooking could not produce a valid FOODSAFE level 1 certificate Corrective Action(s): ensure that minimum 1 staff member is on site with a valid FOODSAFE level 1 certificate at all times of operation. Violation Score: 1

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

Comments

=Kitchen handwash station stocked with liquid soap, paper towels, and hot/cold running water. Back area handsink is no longer being used as chicken is not prepped on site. no food handling in the back area =Undercounter cooler (3C), back coollers (2C and 4C) measured < 4 degrees C. back mini cooler is for staff food and front mini cooler is for pickles only. =back freezer tops (-18C and -16C) =3 compartment sink with sink plugs available for manual dishwashing. Operator must ensure that the 3 compartment warewashing diagram is posted =General sanitation was satisfactory at the time of inspection =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection, reminder to discard gloves after use as they are meant to be single use. =Permit not available at the time of inspection. ensure that it is posted in conspicuous view of the public.