INSPECTION REPORT Health Protection LKIM-CSTQAH

PREMISES NAME Chicko Chicken (Metrotown)		Tel: (604) 566-6999 Fax:
PREMISES ADDRESS 8 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE June 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lillian Kwan		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken soaking in brine in first compartment of three compartment sink. Sink is intended for dishwashing and is to be used for dishwashing only. . Corrective Action(s): Discuss with staff. Going forward food preparation is to occur ONLY in food preparation sink. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwashing faucet is leaking water. . Corrective Action(s): Make necessary repairs to dishwashing sinks. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Three compartment sink method set up at direction of EHO and at concentrations of greater than or equal to 200ppm Chlorine - WELL DONE! - Multiple functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK! - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection