INSPECTION REPORT Health Protection ACHN-C6NSXG

PREMISES NAME Kim's Fried Chicken		Tel: (604) 846-1212 Fax:
PREMISES ADDRESS 4 - 5725 Vedder Rd Chilliwack, BC V2R 3N4		INSPECTION DATE September 8, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myungho Chung		NEXT INSPECTION DATE September 10, 2021
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer observed to be higher than 200ppm. Operator was using half a cup of bleach to 1L of water. This can cause chemical contamination to food. - Instructed operator to use 1 teaspoon bleach to 1L of water for 100-200ppm chlorine santizer solution - operator changed the bleach sanitizer and sanitizer measured 200ppm after Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Flour, food debris, grease, and grime observed in between and underneath equipment and sheliving units. This can attract pest. - Ventilation hood observed to be greasy and dusty Corrective Action(s): - Please clean all noted areas. Date to be corrected by: Sept 10, 2021 Violation Score: 9

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, and paper towels ** Please ensure handwashing station is not blocked at any time - All coolers <or=4C - Chest freezer <or= -18C - Hot holding unit for rice at >60C - High temperature dishwasher final rinse measured at 74C - Operator has FOODSAFE ** Please maintain a temperature log of all coolers and freezer. Checked and logged twice a day. Please check and log high temperature dishwasher once a day. ** Please ensure deep frying batter is kept in cooler when not in use - No signs of pests observed. ** Do not use cardboard to line shelving units as they are absorbent and not easily cleanable. ** Please remove all cardboard off the floor and do not use cardboard to line the floors when preparing food.