Chester Chicken

4645 10 Avenue, New Hazelton, V0J 2J0 · Restaurant

6 inspections

1. Routine InspectionMar 27, 2026

   9 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Foods were left uncovered and open to contamination. Observed raw chicken in large gray totes open and exposed within the walk-in refrigerator equipment on rusted metal wire shelves. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.Environmental Health Officer carefully inspected the raw chicken stored within the totes to ensure no rust flakes from shelving were directing in the food product. No rust flakes were observed and the environmental health officer used the improperly stored adjacent tote container lid to ensure food products were covered and informed the employee that all food within the walk-in refrigerator must be covered and protected from potential sources of contamination.
     • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Stainless steel scoop to obtain breading ingredients was observed to be improperly stored on top of the food products' original manufacturers cardboard packaging. (Public Health significance) - Scoop handles must be kept free from the product in a clean container or within the storage container in a manner that prevents hand contact and contamination. Environmental Health Officer directed employee to adequately wash, rinse and sanitize the scoop prior to retrieving breading products and ensure the scoop is stored in a manner that facilitates safe food handling.
     • Corrective Action: Ensure scoops are properly stored in the product container with the handle out of the product or in a clean container to transfer ingredients.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Observed various implements, utensils and containers used for food preparation and storage with biofilm, old food debris, grease and grime on the surfaces. Metal wire rack shelving in the frying area and walk-in cooler was observed to have excessive build up of old food debris, grime, and grease on shelf surfaces. Fryer used for potato and chicken, ventilation slats and internal air intake area was observed to have a heavy build up of grease.
     • Corrective Action: Operator to ensure that equipment, utensils, and food contact surfaces are cleaned, sanitized, and maintained in a sanitary condition to prevent cross-contamination and bacteria growth that can lead to food-borne illness. Operator to purchase, clean, sanitize and install new potato slicer, utensils, food storage shelving both in the frying area and walk-in cooler, equipment storage containers and food preparation implements as the current food processing equipment, utensils, storage shelving and containers was determined to be not in good working order and operated in manner that did not ensure the safe and sanitary handling of food at time of routine inspection.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Environmental health officer at time of inspection instructed the employee to prepare a bleach sanitizing solution within the dedicated food contact sanitizer spray bottle and ensured a minimum sanitizing residual of 200pppm hypochlorite (unscented bleach) was available for food equipment, utensils and food contact surface sanitization.
     • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the facility in the rear storage area on the floor and wooden shelving surfaces, on the window sill of the gas station store next to the pet products section and on shelving where instant noodles were stored at time of routine inspection. A deceased mouse was observed within the metal trap in the rear inventory area at time of inspection. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Waste removal and cleaning schedule was observed to be inadequate for the volume produced at the food premises.Numerous flattened cardboard boxes were observed stored within the gas station store front and rear storage area at time of inspection. Several prep-packaged food products in the rear inventory were observed in non-pest proof containers permitting a continuos food source for pests. Several shelves and flooring areas in the rear inventory had spilled juice and sugary drinks on surfaces at time of routine inspection.
     • Corrective Action: Pick-up frequency, cleaning schedule of dumpsters and containers must be adequate to prevent a nuisance, ensure pest attractants are stored in pest-proof totes / containers in the rear inventory area to prevent a food source for pests.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed numerous areas within the frying / kitchen area of the food premises that had heavy accumulation of dirt, debris, grease, grime and bacteria on the floors, walls and implement storage areas. Observed unknown debris splatter on walls parallel to the toilet area and adjacent where garbage receptacles are stored. Hair, dirt and grime was observed on the surfaces on the hand wash sink counters, within the hand wash sink and on the washroom floors. Observed garbage's within both washrooms to be over flowing with single-use paper towel waste and other items at time of routine inspection. Accumulation of old food debris, grease can permit a food source for pests and inadequate sanitary surfaces can facilitate the cross-contamination of food products resulting in potential food borne illness.
     • Corrective Action: Operator to ensure the kitchen and washroom facilities within the premises is maintained in sanitary condition.
   • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Employee indicated that they do not use the designated hand wash sink located within the frying food preparation area due to the spraying of water from the tap and use a basin in the three-compartment sink. Dedicated hand wash sink was observed to be cluttered with cleaning supplies at time of inspection, and potatoes for potato wedges were observed in a tote on top of the basin compartments in the 3 compartment sink, which indicated to the Environmental Health Officer that no hand hygiene activities were being conducted. Hand washing is the primary defence against the transmission of contaminates in food handling and shall be conducted after the employees use the washroom, changing from various food handling tasks, and from non-food handling to food handling / preparation tasks.
     • Corrective Action: Operator to ensure the food premises dedicated hand wash sink is available at all times food handling / preparation is being conducted and supplied with potable hot and cold running water under pressure, and equipped with liquid hand soap and single-use paper towel from a dispenser.
   • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: No staff at time of routine inspection had valid FOODSAFE Level 1 or equivalent certification. Environmental Health Officer observed various food handling / food preparation of potentially hazardous foods (chicken) being conducted by employees with no certification.
     • Corrective Action: Operator is to ensure, that at least one employee with valid FOODSAFE Level 1 or equivalent certification is on site during food service operation, and when the operator is absent.
2. Routine InspectionMay 8, 2025

   2 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Scoop for the chicken breading was observed inside of the container. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
     • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Raw meat is stored above ready to eat foods and produce. Raw chicken being stored above potatoes in the walk in cooler. (Public Health Significance): Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
     • Corrective Action: Store raw meats below and isolated from ready to eat items and produce. Recommend having one set of shelves dedicated to raw chicken and one set of shelves dedicated to just potatoes.
3. Follow-Up InspectionDec 20, 2024

   0 infractions

4. Routine InspectionDec 4, 2024

   12 infractions

   • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
     • Observation: (CORRECTED DURING INSPECTION) Adulterated foods on premises. Observed paint flakes and rust from wired shelving on top of and within raw chicken stored in large grey totes in the walk-in refrigerator. Observed operator voluntarily discard raw chicken contaminated with rust and paint flakes at time of inspection. All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption. Unacceptable food items could cause food borne illness and become insect and rodent attractants or inadvertently be added to other food.
     • Corrective Action: Operator is to ensure and remove all foods that are spoiled, adulterated or otherwise unfit for human consumption from the premises.
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Observed raw chicken pieces stored in a large grey container on the three-compartment sink at time of inspection. Temperature checked the raw chicken pieces with a probing thermometer and an internal temperature of 8.9 °C was observed. Operator was unable to indicate how long the potentially hazardous food items were left at room temperature and voluntarily discarded the raw uncooked chicken pieces into the garbage at time of inspection. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Operator is to ensure and move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less to prevent bacterial growth, which can result in potential food borne illness. Operator is to ensure potentially hazardous food items are stored within the walk-in refrigerator until food items are being prepared or processed (e.g. cooked in the deep fryer, are being breaded and or prepared in a marinating solution).
   • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored at below 60°C. Observed hot-holding equipment ambient temperature to be 54.6°C. Temperature checked with a probing thermometer cooked chicken pieces within the hot-holding equipment and observed an internal temperature of 52.2°C. Operator indicated the food items were cooked 4 hours prior to the inspection and voluntarily discarded the food items into the garbage at time of inspection. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Operator to ensure hot holding units maintain a temperature of 60°C or more, and record equipment temperature every 2 hours to ensure potentially hazardous food items are stored at 60 °C. or greater, adjust the equipment temperature if necessary, and have serviced as required to prevent bacterial growth and potential food borne illness.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Observed two large totes containing raw chicken within the walk-in refrigerator uncovered at time of inspection. Observed one large grey tote storing raw chicken being on the 3 three compartment sink uncovered at time of inspection. Operator voluntarily discarded raw chicken food items into the garbage at time of inspection. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Operator is to ensure all food items within the food premise are stored in food grade containers with appropriate lids and / or covers to protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Observed implements used as scoops left in product for ongoing use within the flour ingredient bins at time of inspection. Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
     • Corrective Action: Operator is to ensure scoops are stored in a manner that prevents foods from being exposed to the handles or bare hand contact. Operator shall ensure food scoops are stored in a sanitary manner and are cleaned and sanitized regularly.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Observed unknown black residue, rust and food debris on the potato slicer (used for preparing potato wedges) food contact surfaces located above the three compartment sink. Operator to ensure that equipment, utensils, and food contact surfaces are cleaned, sanitized, and maintained in a sanitary condition to prevent cross-contamination and bacteria growth that can lead to food-borne illness
     • Corrective Action: Operator to ensure that equipment, utensils, and food contact surfaces are cleaned, sanitized, and maintained in a sanitary condition to prevent cross-contamination and bacteria growth that can lead to food-borne illness. Operator to purchase, clean, sanitize and install new potato slicer as current potato slicer was determined in not good working or sanitary condition.
   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Observed heavy build of food debris, grime, and grease along walls, floors, and ceiling within the kitchen area e.g., excessive amount of oil / grease in frying area, food splatter along walls and heavy build-up of grease and grime on the floors, walls and shelving. Improper cleaning frequency of all surfaces can permit cross-contamination or lead to the harbouring and / or breeding of pests within the food premise.
     • Corrective Action: Operator to ensure all surfaces within the facility are cleaned on a regular basis so that they are maintained in a sanitary condition.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: No active sanitizer detected in sanitizer containers or spray bottles was observed at time of inspection. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
     • Corrective Action: Operator is to ensure a food contact surface sanitizer is available for cleaning surfaces at all times food preparation and / or processing is conducted. Operator is to ensure staff change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT) to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the facility. Observed multiple areas with a heavy accumulation of rodent droppings. Dropping were observed within the: food processing (e.g. along the floors, adjacent to and below the three compartment sink) and in the retail area (e.g. on shelving in the food store rear inventory storage, within the ramen / instant noodles stored on metal wire shelving, within the single-use coffee cup storage cabinet and self-serve coffee station counter top, within various chocolate bars and candy product cardboard containers infront of the cash register). Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Operator is to remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Operator is recommended to use a professional pest control operator to mitigate the pest problem and follow pest control company directives and / or recommendations to resolve the current infestation. Operator is to clean and sanitize all areas where droppings are located and conduct daily monitoring, until the pest situation is resolved.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Within the food processing area, a large opening at the bottom right side wall parallel to the three compartment sink was observed and rodent feces were identified at time of inspection. Multiple areas within the building had large openings in the wall ( i.e. multiple holes and conduit openings in the rear food inventory storage interior and exterior walls, large opening in the roof / ceiling in the rear inventory storage area. Observed a surplus of old cardboard boxes stored within the rear inventory storage area.
     • Corrective Action: Operator to ensure that all cardboard and plastic waste is adequately stored and / or discarded to decrease the risk of pest harbourage. Operator to seal all wall openings within the premise and ensure all wall openings and ceiling openings within the rear inventory are properly sealed to prevent the entry of pests into the food premise.
   • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: No accurate indicating thermometers were observed within the walk-in refrigerator or hot-holding equipment at time of inspection. Accurate indicating thermometers ensure proper cold-holding storage temperatures of 4 C in refrigerators and -18 C in freezers, and hot-holding temperatures of 60 C or greater in hot-holding equipment, to reduce the growth of bacteria which can contaminate food products and result in potential foodborne illness.
     • Corrective Action: Operator to purchase, install and ensure accurate indicating thermometers that are in good working order to ensure potentially hazardous foods are stored at the proper cold-holding temperatures of 4 C and -18 C, and hot-holding temperatures of 60 C or greater, to reduce the growth of bacteria which can contaminate food products and result in potential foodborne illness.
   • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Inadequate facilities provided for hand washing. Observed food debris, grime accumulation and utensils within the hand wash sink basin at time of inspection. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
     • Corrective Action: Operator is to ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Operator is to ensure adequate soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
5. Routine InspectionJun 7, 2024

   2 infractions

   • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: No thermometer, nor temperature checks being conducucted in the hot holding unit.
     • Corrective Action: Ensure a thermometer is available and working at all times in the hot holding unit and that temperature checks are being conducted at minimum every 2 hrs.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Hand wash station was filled with garbage and not in use. When i asked the food handler how they wash thier hands they said outside of the kitchen at the public sink in the gas station. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
     • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
6. Initial InspectionSep 25, 2023

   2 infractions

   • 102 - Operation of an unapproved food premises [s. 6(1)]
     • Observation: Facilities are approved when they are adequately equipped to accommodate and facilitate safe food preparation. Unapproved facilities may not have the sanitary or food preparation equipment and processes in place to safely produce food products for human consumption.
     • Corrective Action: Corrective actions listed in this inspection report must be completed to move forward with the permitting. Provide pictures of the corrective actions taken. Operating without permit may lead to further enforcement actions.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: A handwashing station must be installed inside the kitchen area. The handwashing sink should not be used for any other purpose and the sink must be free of other tools/items. The handwashing station must contain running water, soap and disposable paper towels.
     • Corrective Action: Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces Once installed provide a picture.