INSPECTION REPORT Health Protection YTAN-CY4QW2

PREMISES NAME Chicko Chicken (Surrey Panorama)		Tel: (604) 372-0173 Fax:
PREMISES ADDRESS D101A - 15141 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE December 1, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Zion Kang		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Green onion shredder was left dirty overnight. Corrective Action(s): Operator took apart the shredder for cleaning and sanitizing during inspection. Operator stated the shredder is used once a day. Ensure to clean and sanitizer the green onion shredder after each use. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Routine inspection conducted. - Hand washing sink properly supplied with hot/cold running water, liquid soap, paper towels. - Bleach sanitizing solution in labelled spray bottles measured 200 ppm. *Operator to update mixing instructions posted above spray bottle storage area. - Triple-sink available for manual warewashing maintained in sanitary condition. Sink drain stoppers available for use. - Food preparation sink maintained in sanitary conditions. Mop sink also maintained in sanitary condition. - Coolers measured 4C or less. - Freezers measured -18C or less. - Refrigeration units equipped with accurate thermometers. Temperature logs available and up to date. - No hot-holding. - General sanitation satisfactory. - Dry storage area satisfactory. All food/food-related items stored properly off the floor. - Food stored in coolers in organized manner with good separation between raw and ready-to-eat items. - All food/ingredients stored properly covered/protected from contamination. - No signs of pest activity noted at time of inspection. - Staff onsite had valid FoodSafe level 1 certificates.