INSPECTION REPORT Health Protection KLIU-D9QS2X

PREMISES NAME BBQ Chicken (Hastings St)		Tel: (604) 416-4470 Fax:
PREMISES ADDRESS 4016 Hastings St Burnaby, BC V5C 2J2		INSPECTION DATE October 4, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yong Joon Song		NEXT INSPECTION DATE October 08, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All dishes and utensils have not been properly sanitized as the low temperature dishwasher does not have enough chlorine residual. Corrective Action(s): All equipment must be properly sanitized manually. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Upon entering the facility, the breading station was again obstructing the kitchen handsink. 2) Bar handsink paper towel dispenser is empty. Corrective Action(s): 1) Do NOT obstruct the handsink. This has been observed on three separate visits and the 2nd time being observed during a routine inspection. A 3rd observation during a routine inspection will result in ticketing. 2) Refill the paper towel dispenser. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher has only 0-10ppm chlorine residual. Corrective Action(s): CORRECTION ORDER ISSUED. There must be 50-100ppm chlorine residual for sanitizing. Operator is to call for service immediately. Until the dishwasher is serviced, sanitizing must be done manually at the 3 compartment sink using bleach. Dishwasher may be used for wash and rinse ONLY. Follow the signage on the walls for proper sanitizing using the sink compartment. UNTIL THE DISHWASHER IS SERVICED, facility must switch to a take-out model to minimize the amount of utensils and dishes to wash manually. Written approval by FHA is required to return to using dishware and cutlery. Date to be corrected by: October 8, 2024 Violation Score: 3

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

Comments

Routine > Running hot and cold water is available. > Handwashing station in the kitchen was fully supplied with liquid soap and paper towels. See violation 401 regarding obstructing the handsink and missing paper towels for the bar handsink. > All coolers measured 4C or colder. > All freezers measured -18C or colder. > 3 compartment sink present for manual warewashing. > Facility is using EcoLab's SmartPower Sink and Surface Cleaner + Sanitizer. > No signs of pests at time of inspection. > In-use utensils (scissors, tongs) must be replaced for clean ones every 2 hours. > Health permit is posted. Note: facility has extra storage space at the back of the restaurant. For dry storage and 1 chest freezer. > Ensure pest control services this space as well.