INSPECTION REPORT Health Protection ANAN-CD2U2R

PREMISES NAME Chicko Chicken (Sapperton)		Tel: (604) 553-8033 Fax:
PREMISES ADDRESS 103 - 450 Columbia St E New Westminster, BC V3L 3X5		INSPECTION DATE March 31, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Yonghyuk Chung		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 24

Critical Hazards: Total Number: 2

302 - 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. Corrective Action(s): 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. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The paper towel dispenser at the handwashing sink was empty. Corrective Action(s): Refill the paper towel dispenser. Also, install a paper towel dispenser at the sink in the washroom. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature logs are not being maintained. Corrective Action(s): Start recording your cooler temperatures DAILY. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelving in the back were coated in flour. Corrective Action(s): Wipe down all the shelving. Foods should be stored at least 6 inches off the ground. Violation Score: 3

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

Comments

General Comments Chest freezer temperature was -21 degC. Galanz cooler temperature was 2 degC. Upright cooler beside the chest freezer was at 4 degC; freezer was -19 degC. Second upright cooler was 3 degC; freezer was -19 degC. No hotholding on-site. Chicken is prepared on order. Discussed chicken prep procedures. The oil's kept at 350 degC and timers used to monitor the cook time. 200ppm bleach solution was prepared by staff during the inspection. Staff on duty had her FS Level 1 certification. No signs of pest activity. *report reviewed, not signed due to pandemic*