Skip to content
Loading map…

Chicha Hut

4805 51A Avenue, Chetwynd, V0C 1J0 · Unknown

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in a grocery bag and bottles of water + cans of drinks stored on the floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Get something that is at least 6" off the floor where drinks and water bottles can be stored on top. Foods, food equipment/utensils should be stored at least 6" (15cm) off the floor at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In chest freezer, raw meats stored close to pre-cooked foods. (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/separate from ready to eat items and produce. This was corrected at time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloth left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution (100 - 200 ppm). Monitor and change sanitizing solution as often as needed.
  3. Routine Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff are unaware of the required concentration for sanitizing surfaces and utensils. Household bleach is added to warm water is used.
      • Corrective Action: Ensure that the sanitizing concentration is at least 200 ppm chlorine. Use test strips to confirm.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Water from hot water taps is not hot. Hot water is required in order to clean hands and items effectively. Staff indicated that there was hot water earlier in the day.
      • Corrective Action: Repair the hot water system so that hot water is available when needed.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The handwashing sink is cluttered with pots and containers. It must be available for staff to wash their hands at all times.
      • 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.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff present was unable to explain manual dishwashing steps. Dishware should be properly washed and sanitized. This reduces the risk of biological or physical hazards which could contaminate food.
      • Corrective Action: Staff was made aware of three steps of manual dishwashing. wash (in water and soap), rinse (in clean water), sanitize in bleach solution. Allow dishware to soak in sanitizer for at least two minutes before letting to air-dry in a clean area. Staff was made to sanitize dishware that had been washed.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present at the time of inspection had no Foodsafe training or equivalent. This is to ensure staff is aware of how to manage facility in a food safe manner.
      • Corrective Action: Operator is aware a staff with Foodsafe training or equivalent must be present during operating hours.
  6. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on DD-MMM-YY. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  7. Routine Inspection

    2 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, pork thawed sitting at room temperature. Temperature measured 14.4C (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Staff aware to ensure foods are thawed under running cold water, in the fridge or in the microwave oven.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Food mobile operating without any hot or cold potable water as the water tank was empty. Hand washing is one of the main ways to prevent contamination and cross contamination of food. Proper hand washing requires hot and call running water, soap and single-use paper towels. Also, handwashing sink was filled with dirty dishes and was not accessible for hand washing.
      • Corrective Action: Facility was given a verbal order to close. They are aware en EHO has to complete a follow-up inspection before they can reopen. Ensure handwashing is accessible for proper handwashing at all times. Handwshing sink should be used for nothing else other than hand washing.
  8. Initial Inspection

    0 infractions