Chester's Chicken
1090 Westminster Ave W Penticton BC V2A 1L5 · Restaurant - Food Service
11 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chicken that was hot held on display was just under 60 C, (close to 55C). Staff was notified and turned up temperature. Please ensure that you are checking the temperature regularly of hot held items so that they always have an internal temperature of 60C minimum
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Bin of seasoning and flour dredge was left out at room temperature. Because chicken was in this container previously and small pieces or juices from the chicken will remain in the batter, it must remain refrigerated after use and then discarded after, or use smaller batches of flour dredge and discard after each use and wash and sanitize the container after each use.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The Quats solution coming out of the dispenser was a bit too high (>400ppm). Any concentration above 400 must be rinsed off afterwards as it can be considered chemical contamination and it does leave a film. Please calibrate this to be between 200-400
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen area must be cleaned and mopped. Grease, dirt, and dust had accumulated in many corners, under the sinks, etc. Please give this a thorough clean and organize.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer residual found in sanitizer pale. No stocks of sanitizer solution was available on site as supplies have not arrived according to staff member. Staff was advised to acquire bleach and prepare bleach solution at 200ppm at time of inspection to use for sanitizing food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Tongs used at the front chicken display area were stored in a wooden basket. The basket is porous and not smooth, which can not be easily cleaned and sanitized. Staff switched out the basket and stored tongs in a metal container. Clean and sanitize the tongs and the stainless steal container regularly to ensure sanitary condition. Tongs to be stored in sanitary condition, away from other items that may lead to cross contamination. Ensure to clean and sanitizer the surfaces regularly to maintain sanitary condition of the chicken display area.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - Operator must have sanitizer test strips for testing / monitoring concentration of QUAT solution at the pump station. Two food premises rely on a proper operation of the QUAT dispenser: Chester's Chicken and Quiznos.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - Operator must test sanitizer solution concentration on a daily basis. At the time of inspection, the QUAT sanitizer bottle was empty at the pump station. After the bottle was replaced, the QUAT based sanitizer concentration tested at 200 ppm.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - Operator must email a confirmation that employees working at Chester's Chicken have registered for FOODSAVE training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F3.2 - Is the contact information the same?
- Observation(s): Operator's contact email address has been changed to: [email protected]
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Food Safe Certificate was not available at the time of inspection however the operator stated that he took the course before 2013. Operator was instructed to take a refreshment Food Safe course
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available at the time of inspection. A template of sanitation plan will be provided to the operator. Sanitation plan is critical to ensure all equipment, food contact surfaces and other food related equipment are proper cleaned and sanitized using the right chemicals and concentrations and in a frequency established in the plan. This will effectively control unsanitary conditions and cross contamination between equipment and food. Sanitization plan should also be made available to all employees to ensure proper cleaning and sanitizing procedures are carried out.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- F3.2 - Is the contact information the same?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): In the storage room both food and chemicals are stored in the same room. Chemicals are being stored on the floor, as is appropriate. I would like to see signage in the storage room that directs staff to store the chemicals on the floor, and foods on the upper shelves, this prevents future mistakes.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions