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Church's Chicken #1779

103 - 6591 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Church's Chicken #1779 has been inspected 24 times by Fraser Health Authority since November 21, 2017. The most recent inspection, on October 13, 2026, recorded 1 infraction.

7 of 24 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 8 separate inspections, most recently on October 2, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on April 27, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on September 4, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on November 24, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on October 27, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

24 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Air conditioner tube/coil is dripping water onto the ground
      • 2) Oil debris buildup observed in between the fryers and on the ground underneath
      • Corrective Action(s): 1) Repair air conditioner to remove drip so that water does not collect on the floor
      • 2) Remove buildup of oil debris on a regular basis
      • Correct by: Today
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Handwashing sinks x 2 did not have hot water.
      • Corrective action: staff indicated that someone had accidentaly turned off the hot water from the back. Staff turned it back on during inspection.
      • Inadequate supply of hot water will not facilitate proper handwashing to effectively eliminate or reduce the amount of pathogens to safe levels on hands.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation:
      • 1) food debris and buildup observed in the kitchen floor drain.
      • 2) Observed oil, grease buildup under the street sheet under the fryer.
      • 3) Observed dirt buildup by the back door sweep. Unsanitary conditions may attract pests which can lead to contamination of food and food contact surfaces.
      • Corrective action:
      • 1) Operator to clean the floor drain
      • 2) Steel sheet is screwed in the floor, sheet is peeling from the sides and oil and grease is getting inside the sheet. Staff indicated they clean the sheet from top only. Staff to clean underneath the steel sheet.
      • 3) Clean the back door sweep.
      • Date to be Corrected By: Immediately.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Observation: kitchen floor drain cover was observed to be broken.
      • Corrective action: Operator indicated that the new cover is ordered and will be arriving within a week. Ensure all the equipments in facility are in good working order.
      • Date to be Corrected By: May 4th, 2026
      • Corrective Action(s):
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler with lettuce/tomatoes was at 12 deg C-- staff indicated it was recently opened/cleaned and in use
      • Corrective Action(s): Operator to provide picture of thermometer in cooler to confirm that it is at 4 deg C or less (40 deg F or less) In the meantime, ensure vegetables in cooler are not kept for longer than 4 hours unless cooler is at 4 deg C or less.
      • Correct by: today
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some oil/food/grease debris underneath main chicken prep area
      • Corrective Action(s): Ensure floors are consistently cleaned to prevent accumulation of any grease/debris
      • Correct by: Today
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tomatoes, Lettuce, and onion prepared 4 hours ago measured to be 6.9C.
      • Corrective Action(s): Operator discarded all items mentioned above. Ensure to check for temperature on a routine basis.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken temperature probed to be at 44C - 52C. Operator reports chicken were prepared 4 hours ago.
      • Corrective Action(s): Chicken items were discarded at the time of inspection. Ensure to check for temperature on a routine basis.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pail time measured to have 10 ppm QUATs
      • Corrective Action(s): Operator restocked all QUATs at the time of inspection.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: THIS IS A REPEAT VIOLATION (3RD TIME): Permit is still missing.
      • Corrective Action(s): Order a new permit certificate and have it displayed in a conspicuous location.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor levels of mice droppings observed under dry racks, under computer in office, and under coolers.
      • Corrective Action(s): Ensure to clean and sanitize above mentioned area to facilitate proper pest monitoring practices.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust and Food debris observed near, on, under main hot holding unit.
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Sandwich station hot holding unit unable to produce uniform temperature above 60C
      • 2) Sandwich station prep cooler unable to produce uniform temperature below 4C.
      • Corrective Action(s): DO NOT USE BOTH MACHINES. Repair/replace machines so that it is able to produce proper temperatures. Call EHO for a follow up inspection once machines have been serviced.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer buckets measured 0ppm QUAT. Staff prepared new sanitizer at 200ppm QUAT based concentration.
      • Corrective Action(s): Ensure to use appropriate test strips to measure the sanitizer concentration.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating Permit Certificate is still missing.
      • Corrective Action(s): Order a new Operating Permit Certificate and place a valid decal for verification of permit.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water pooling near the ice machine. Water appears to be leaking from the bottom of the ice machine.
      • Corrective Action(s): Locate the source of the water leak and fix.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometers inside the front upright beverage/food cooler.
      • Corrective Action(s): Provide working thermometer inside all refrigeration units.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer available at <50ppm QUAT based concentration at the main cooking line. Staff prepared new sanitizer at 200ppm concentration.
      • Corrective Action(s): Ensure to have surface sanitizer available at 200ppm QUAT based concentration at all times.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Fraser Health Operating Permit not posted in a conspicuous area.
      • Corrective Action(s): Post the Operating Permit is a conspicuous area visible by customers.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser is broken at the middle handwashing station (by the walk in cooler). There was a roll of paper towels near the handwashing station.
      • Corrective Action(s): Fix the dispenser. Once fixed, fill the dispenser with paper towels to adequately dry hands after handwashing.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Breading tray for chicken right next and below handsink - open to contamination:
      • --> Donot locate open foods within splashzone of sinks
      • Corrective Action(s):
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed deficient handwash sinks.
      • -Handsink next to dishwash area has soap from the dispenser
      • -Handsink next to preparation cooler has no soap from the dispenser and paper towel roll is not in the dispenser
      • You also had deficiencies back in the last routine check last May 2022, as well as being ticketed for this infraction back in 2020.
      • Correction Order issued
      • Corrective Action(s): ALL handwash sinks must be adequately stocked and clear for use:
      • -paper towels rolls in dispenser
      • -pumped soap
      • -hot/cold water
      • -clear for use
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some fruit fly activity observed in front of the mop sink and back hallway
      • Corrective Action(s): Clean and sanitize surfaces thoroughly. Have your pest control place mechanical traps for flying insects such as sticky traps, pheromone traps as control measures
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 sanitizer buckets had QUAT concentrations ~0ppm residual. The sanitizer solution was very cloudy. Operator indicates these buckets are changed every 4 hours
      • Corrective Action(s): Replace sanitizers
      • Sanitizers must be maintained >200ppm QUAT residual. Should be checked regularly throughout the day to maintain this level
      • Ensure that the wiping towels are thoroughly rinsed after use before placing back in the sanitizer reservoirs
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 handwash sinks are deficient:
      • -Employee washroom handsink has no pumped soap coming out
      • -Back handsink next to preparation cooler has no pumped soap coming out
      • NOTE: your premise has been ticketed previously for handwash deficiencies back on the July 22, 2020 routine inspection. Continued infractions will require further ticketing and a compliance meeting at the Health Office
      • Corrective Action(s): Check EVERY morning that all designated handwash sinks are adequately stocked, hot/cold water and clear for use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A strainer for the oil had the netting grate coming apart
      • Caulking at 3-compartment sink all moldy
      • Corrective Action(s): Replace the strainer.
      • Strip the caulking and replace
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two hot holding units are not hot enough:
      • -mashed potatoes and cooked rice internal temperatures at 50.8 deg C and 51.2 deg C
      • -gravy at internal temperature of 55 deg C
      • both units had foods cooked over >2 hours ago
      • NOTE: the mashed potatoe hot holding unit was also cited back in the June 14, 2019 routine inspection
      • Correction Order issued
      • Corrective Action(s): Discarded the food
      • Maintain hot held foods at or above > 60 deg C
      • NOTE: the probe thermometers were not available to the employees at the time of inspection (930am locked in the manager's office) -thermometers must be made available for monitoring temperatures
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard floor liner used under breading preparation area
      • Corrective Action(s): Discard the cardboard it is not a cleanable material. You must be cleaning and mopping as needed throughout the day
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the three staff were certified (930am)
      • Corrective Action(s): At least one worker must be certified at all times
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Again observed handwash deficiencies at this facility:
      • -Handwash sink next to Walk-in cooler -the hot water faucet is not turning on (threads appear to be worn down and not gripping) -without hot water workers cannot adequately remove oils and greases when handwashing
      • -Handwash sink next to preparation cooler has no paper towels in dispenser
      • -Public handwash sink does not have paper towels in dispenser
      • NOTE:
      • -a Correction Order for handwash deficiencies was issued on the June 14, 2019 routine inspection
      • -A violation was issued in the May 15, 2018 routine inspection
      • Ticket #AH29459238 issued as attached
      • Corrective Action(s): All handwash sinks must be in good working order and adequately stocked:
      • -hot and cold water available
      • -clear for use
      • -dispensed paper towels available
      • -pump soap available
      • NOTE: manager called plumber and will be coming later today
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowl in use for bulk food (flour)
      • Corrective Action(s): Use scoopers/spatulas for bulk foods -lodge the scooper handle-up out of the food or keep it outside in a washable container
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler temperatures are too warm:
      • -air temperature at 9-11 deg C
      • -internal temperature of raw chicken at 8.6 deg C
      • Corrective Action(s): Operator turned thermostat to a colder setting, placed ice immersing the foods or placed in the Walk-in freezer and called repairman to come in today
      • NOTE: temperature gun operator was using is inaccurate and should be replaced
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mashed potatoes internal temperature at 40.2 deg C
      • Operator indicates the unit was incorrectly set
      • Corrective Action(s): Discarded mashed potatoes
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Again observed the handsink next to the 3-compartment sink blocked off with trays in the compartment, and the mop sink blocking access -a similar infraction was noted on May 15, 2018 routine inspection: Correction Order issued
      • Corrective Action(s): Do not block off handwash sinks they must have clear access all the time
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Walk-in cooler is too warm -see code 205 for further details
      • Operator called repairman to come in today
      • -Handsink next to Walk-in cooler is leaking
      • -3-compartment wash sink -last compartment drain is leaking
      • Corrective Action(s): Repair Walk-in cooler
      • Repair the handsink from leaking
      • Repair 3-compartment wash sink from leaking
      • Violation Score: 9
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed reused wet wiping towels left on counters after usage -this is a reoccuring infraction cited also on the following past routine inspections:
      • -September 10, 2018
      • -November 21, 2017
      • Wet wiping towels are a breeding ground for bacteria
      • Corrective Action(s): Correction Order as attached -final warning until ticketing occurs
      • Maintain the towels in sanitizer solution at >200ppm concentration otherwise only use paper towels with your sanitizer spray bottle
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some filth/house and fruit flies observed -particularly in the cashier area and dining area
      • Corrective Action(s): Clean and sanitize thoroughly all surfaces -sticky sugary surfaces and standing pools of water provide food sources for these pests and must be dealt with
      • Orkin Pest Control comes in regularly and mechanical traps in use
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping towels for food contact surfaces left on counters between uses
      • NOTE: this was also cited previously: November 21, 2017 inspection
      • Corrective Action(s): Food laiden wiping towels are a breeding ground for bacteria.
      • Maintain the towels after rinsing in your sanitizer buckets at >200ppm QUAT residual
      • NOTE: repeat infractions will require increased enforcement: i.e. ticket(s) $345 per citation
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A box of raw chicken tenders stored above ready-to-eat foods: coleslaw -in the Walk-in cooler
      • Corrective Action(s): Store raw meats/seafoods/eggs below ready-to-eat foods
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: New oven and food laiden oily boxes stored next to the preparation cooler accumulating dirt and is easily contaminated -unit has been there for a month as per operator
      • Corrective Action(s): Clean and disinfect the area -discard the oily boxes -cover up the oven or have it installed in it's intended position next to the Walk-in cooler
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some of the Walk-in cooler drape cooling flaps do not extend to the bottom
      • Corrective Action(s): Replace these flaps to better maintain temperature
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station next to 3-compartment sink blocked off with trays. Soap dispenser empty and not affixed to the wall. Paper towel roll not in dispenser.
      • Worker indicates this handsink is not in-use as they are using the one next to the Walk-in cooler.
      • Corrective Action(s): The handsink next to the Walk-in cooler is not practical for use in the dishwashing area.
      • You MUST have all handsinks:
      • -clear for use
      • -adequately stocked with paper towels dispensed, pumped soap, hot/cold water
      • If there is any question regarding handwashing use contact me.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back parking lot dumpsters are wide open and crows are flocking there
      • Corrective Action(s): Keep the lids closed and locked at all times
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Personal items stored/in-use in active food preparation areas: cellular phones/chargers
      • -No QUAT test strips available for testing sanitizer solutions
      • Corrective Action(s): -Remove all personal items to their storage areas (CORRECTED DURING INSPECTION)
      • -obtain test strips
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small preparation cooler not working -a work order has been sent. No perishables stored at time of inspection.
      • Corrective Action(s): Repair unit
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Gravy was at 45 deg C for internal temperature. Operator indicates it was being cooked however the setting was at the 1/2 way setting (#5) where it should have been at the maximum setting for cooking (#10). Operator indicates the gravy has been there since 3pm and it is 330pm now.
      • Setting adjusted
      • Corrective Action(s): To avoid confusion clearly demarcate on the temperature dials what is "Hot holding" (>60 deg C) and what is "Cooking" (>74 deg C)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Reused wiping towels throughout the day/shift. Wet towels for food contact surfaces are kept on counters between uses.
      • -In-use utensils: tongs are only being changed/washed at the ends of the shift as per operator
      • Corrective Action(s): -Keep your wet wiping towels in sanitizer buckets (maintained >200ppm QUAT concentration) between uses.
      • -Change tongs immediately In-use utensils must be changed with clean ones or dishwashed MINIMUM OF EVERY 4 HOURS
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker go from eating his food in the kitchen to food handling the french fries without washing hands
      • Corrective Action(s): Food workers must wash hands after each contamination point
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food workers are eating/drinking in the kitchen.
      • Corrective Action(s): No eating/drinking allowed in the kitchen.
      • Eat/drink in the office area or dining area.
      • Violation Score: 3

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