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Chicko Chicken PG & Chungchun Rice Dog PG

110 - 3034 Recplace Drive, Prince George, V2L 4N2 · Restaurant

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 103 - Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The operating permit displayed on site had an expired sticker/decal for March 2024.Public Health Significance- Failure to display a current operating permit may mislead the public regarding the food establishment’s validity status and authorization to operate. Displaying a valid permit sticker is required to give the public confidence that food safety and public health requirements are being met.
      • Corrective Action: The operator informed that they are currently awaiting the new decal and will replace the expired sticker once the new decal arrives.
  2. Routine Inspection

    6 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The operating permit displayed on site had an expired sticker/decal for March 2024.Public Health Significance- Failure to display a current operating permit may mislead the public regarding the food establishment’s validity status and authorization to operate. Displaying a valid permit sticker is required to give the public confidence that food safety and public health requirements are being met.
      • Corrective Action: The operator was informed that the permit sticker must be updated immediately upon arrival of the new sticker/decal.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Grease accumulation was observed on the ventilation hood. The operator explained that the hood is cleaned monthly. Public Health Significance- Accumulated grease can contaminate food and food contact surfaces and poses a fire hazard.
      • Corrective Action: The operator was advised to update the cleaning schedule, as monthly cleaning is insufficient. A bi-weekly schedule may be implemented initially; however, if buildup is still observed, weekly cleaning is recommended.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No written food safety plan was available on site at the time of inspection. Public Health Significance- Food safety plans are essential to ensure consistent, safe food handling practices. Their absence increases the likelihood of unsafe food handling, which may lead to foodborne illness.
      • Corrective Action: The operator is expected to contact the owner to obtain a copy of the facility’s food safety plan and ensure that it is kept on-site.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The bleach sanitizer solution for food contact surfaces was observed to be above 200ppm, which is above the recommended range of 100–200 ppm. Public Health Significance- Sanitizer concentrations above the recommended range may leave chemical residues on food contact surfaces, posing a chemical contamination risk to food and potential health concerns for consumers.
      • Corrective Action: The operator was advised to obtain sanitizer test strips to accurately verify sanitizer concentration. The operator was also advised that mixing half a teaspoon of household bleach per 1 litre of water will approximately give 100 ppm chlorine, which is an acceptable sanitizing concentration for food contact surfaces.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No written sanitation plan was available on site at the time of inspection. Public Health Significance- The absence of a written sanitation plan means that, food contact surfaces and equipment may not be properly cleaned, increasing the likelihood of cross-contamination and the survival of pathogenic micro-organisms.
      • Corrective Action: The operator is expected to contact the owner to obtain a copy of the facility’s sanitation plan and ensure that it is kept on-site.
    • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No internal thermometer was present in the chest freezer. The operator stated that the previous thermometer was damaged. Public Health Significance- Without internal thermometers, staff are unable to accurately monitor cold-holding temperatures. Improper temperature control can allow the growth of pathogenic micro-organisms, which may compromise food safety and increase the risk of foodborne illness.
      • Corrective Action: The operator was instructed to replace the damaged thermometer to ensure accurate monitoring of freezer temperatures.
  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (cheese) in the open top coolers were stored at above 4°C as verified using a probe thermometer. Internal temperature was noted to be at 6°C at the time of inspection, (Public Health significance) - 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 changed the temperature settings of the refrigerator from 6°C to 4°C. Record temperatures (at least twice daily) for all refrigerator and freezer units as well as the hot holding unit and maintain logs for the same which should be available for review during inspection.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The facility did not have the thermometers in any of the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
      • Corrective Action: Every operator of food premises must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
  4. Initial Inspection

    0 infractions