INSPECTION REPORT Health Protection 255101

PREMISES NAME Hi Five Chicken (Kingsway)		Tel: Fax:
PREMISES ADDRESS 4B - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE November 26, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shahdab Rahman		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Permit Issued	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): upon arrival of EHO facility lacked sanitizer solution in back kitchen area -CORRECTED DURING INSPECTION - discussed at previous inspection. Ensure sanitizer solution is dispensed into Sanitizer buckets for EACH food preparation area at all times during the day. Corrective Action(s): 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

Ownership change Corrections made to facility: (1) Inside/interior of walk in cooler has been painted and is in good condition (2) Front Cupboard that was broken - removed and area cleaned at time of inspection (3) mop sink faucet repaired. Comments: - Permit fees paid in full - Application form, Certificate of Incorporation, Notice of articles & Food safe certificate submitted to FHA - Food Safety Plan & Sanitation Plan submitted to FHA - facility in Excellent Sanitary condition - Pest control program in place - no evidence of pests today - coolers ≤ 4C - freezers ≤ -18C - Hot holding ≥ 60C - Sanitizer solution ≥ 200ppm chlorine QUAT from dispensing unit - appropriate test strips available for use - Dishwasher achieving final sanitizing rinse ≥ 50 ppm chlorine & tested daily - 2 functional sink plugs observed - Raw meat stored away from ready to eat food items - all food items covered and date stamped in cooler/freezer units - Hair restraints in use - hair nets - Back door closed and tight fitting - pest proof containers for dry goods - light covers in place - cooler handles & seals in good condition - all containers used to store lids/utensils in good condition - staff personal items kept separate from Kitchen equipment - FOODSAFE level one a equivalent certified staff present during inspection