KNCHICKEN
7235 Canada Way, Burnaby · Restaurant
15 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping cloth stored directly on counter
- Corrective Action(s): Wiping cloth must be stored in bleach solution when not in use.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Baffles from vent hood in handwashing sink
- Corrective Action(s): Handwashing stations can only be used for handwashing. Do not wash the baffles in the food prep sinks either.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Chicken sauces held in the "Cayenne" branded hot held units measured 31C
- Corrective Action(s): Discard chicken sauces. Staff state these sauces were made in the morning; the time is now 15:00. Violation Ticket to be issued as this is a repeat infraction.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION):
- 1) Wiping cloths stored directly on counters.
- 2) Sanibucket underneath dishwasher did not have any detectable chlorine.
- Corrective Action(s):
- 1) Wiping cloths must be stored in sanitizer.
- 2) Sanitzer must be have at least 100ppm chlorine. Remake solution.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Insert of reconstituting noodles placed on low shelf about 3 inches off the floor uncovered, just outside the staff bathroom.
- Corrective Action(s): Do not place uncovered/unprotected food in this location as it is just outside the bathroom. As it is so close to the floor, potential contamination from soiled shoes can be a concern.
- Violation Score:
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): All 5 sauces for chicken measured 30C
- Corrective Action(s): This is a repeat violation. Until it is proven that these sauces are shelf-stable at room temperature, sauces must be hot held at 60C or hotter. Operator stated sauces have been out since 1100; the time is now 15:00. Discard sauces.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on directly on coutner.
- Corrective Action(s): This is a repeat violation. Wiping cloths must be stored in bleach sanitizer when not in use.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Food containers and lids stored in handwashing basin.
- Corrective Action(s): This is a repeat violation. Handwashing sinks are for handwashing ONLY.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation:
- 1) Pickled radish stored on top of raw chicken bins
- 2) Raw eggs stored on middle shelf
- Corrective Action(s):
- 1) Store pickled radish away from raw chicken especially as there is no further processing step
- 2) Store raw eggs on the bottom shelf in case of breakage.
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Masking tape noted on corner of prep cooler lid.
- Corrective Action(s): Remove tape. This surface is not easily washable or cleanable.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION):
- 1) Sauces are re-heated and cooled over the course of a week as per staff.
- 2) Sauces are re-heated in the hot holding unit as per staff.
- Corrective Action(s):
- 1) Leftovers can only be re-used ONCE.
- 2) Sauces must be reheated to at least 74C on the stove prior to hot holding at 60C.
- Discard sauces.
- Violation Score: 15
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Sauces are maintained at 40-50C.
- Corrective Action(s): Sauces must be maintained at 60C or hotter. Hot holding units are able to achieve 60C - issue appears to be with the amount of hot water in the unit. Discard sauces.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION):
- 1) No bleach sanitizer in sanibucket.
- 2) Wiping cloths left on counter.
- Corrective Action(s):
- 1) Bleach solution must be 100-200ppm chlorine
- 2) Wiping cloths must be stored in bleach sanitizer when not in use.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Again, bowls and other utensils found in basin of handwashing sink.
- Corrective Action(s): Handwashing sinks are for handwashing ONLY.
- Violation Score: 15
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- 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): Sauces are taken from the fridge and poured directly into the "hot" holding units to warm up.
- Corrective Action(s): Food must be re-heated to 74C or above BEFORE being put into a hot holding unit. The hot holding unit must already be at 60C. Sauces were just poured in within past half hour; reheat to 74C immediately.
- Violation Score: 25
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Sauces in squeeze bottles stored at room temperature.
- Corrective Action(s): Until evidence has been provided that these sauces are shelf-stable, these sauces must be kept in the cooler.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Various sauces for fried chicken measured 20-30C in hot holding units. Some units are not even turned on.
- Corrective Action(s): Sauces must be hot held at 60C or above.
- Violation Score: 25
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1) Rice scoop not properly washed or sanitized; dishwasher has not been turned on yet all day.
- 2) Wiping cloths sitting directly on counter.
- Corrective Action(s):
- 1) Scoop must be washed, rinsed and sanitized every four hours.
- 2) CORRECTION ORDER ISSUED
- - Wiping cloths must be stored in a bleach sanitizer solution when not in use.
- - This is the final warning before a Violation Ticket will be issued.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handwashing station by cookline had two bowls and spoons inside the basin.
- Corrective Action(s):
- CORRECTION ORDER ISSUED
- - Handwashing station is for handwashing only.
- - This is the final warning before a Violation Ticket will be issued
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease build up underneath cookline
- Corrective Action(s): Clean and sanitize area noted.
- Violation Score: 3
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION):
- 1) Rice scoop stored in ambient temperature water.
- 2) Wiping cloths not stored in bleach sanitizer.
- 3) Plastic insert within knife block appears dirty.
- Corrective Action(s):
- 1) This is a repeat violation. Rice scoops must be stored in ice water; scoop and container must be washed, rinsed and sanitized every four hours.
- 2) Wiping cloths must stored in bleach sanitizer when not in use.
- 3) Wash, rinse and sanitize knife holder.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Seafood thawing under cold running water in hand sink.
- Corrective Action(s): This is a repeat violation. Handsinks must be used for handwashing only.
- Violation Score: 15
- 208 - Foods obtained from unapproved sources [s. 11]
- Observation (CORRECTED DURING INSPECTION): Sauces for chicken are made at the owner's residence, according to staff and the owner himself.
- Corrective Action(s): CORRECTION ORDER ISSUED - Cease and desist preparing foods at unapproved kitchens, such as the owner's home. Food must come from an approved source. Discard sauces.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Raw eggs stored above ready to eat foods.
- Corrective Action(s): Store raw eggs underneath ready to eat foods.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Neither of the two staff on-site have FOODSAFE Level 1 or equivalent.
- Corrective Action(s): At least one staff member must hvae FOODSAFE Level 1 or equivalent at all times.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Sauces for chicken not at 60C or above.
- Corrective Action(s): Turn up hot holding units. Lab tests must be completed to prove sauces can be kept at room temperature or it must be held above 60C or below 4C.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Rice scoop stored in room temperature water.
- Corrective Action(s): Store rice scoop in ice water or store in dry clean container. Either way, scoop and container must be washed, rinsed and sanitized every four hours.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Both handwashing stations blocked, one by tray of pickled radishes and the other by dry ingredients.
- Corrective Action(s): Handwashing stations must be easily accessible at all times.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Operator washed his gloved hands after cracking a raw egg.
- Corrective Action(s): Gloves must be changed and cannot be washed.
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation:
- 1) Trays lined with "Coffee News" brochures.
- 2) Surfaces lined with green painter's tape.
- Corrective Action(s):
- 1) Do not use brochures to line trays as they are not intended for food.
- 2) Remove tape as it's not easily cleanable.
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employee [s. 21(4)]
- OBSERVATION: -Handwash station in food prep area lacked liquid soap and paper towel at the time of visit.
- CORRECTIVE ACTION(S): -Ensure all handwash stations are stocked with paper towel, liquid soap, hot + cold running water at all times.
- Corrective Action(s):
- Violation Score:
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- OBSERVATION: -Kitchen staff observed sanitizing hands with alcohol based hand sanitizer with hand gloves on.
- 2) Gloves are not changed between tasks such as touching door nobs and touching food.
- CORRECTIVE ACTION(S): -Ensure dirty gloves are removed and properly discarded, replaced with new ones and not sanitized.
- 2) Ensure gloves are changed between tasks.
- *Clean hands are better than dirty gloves.
- Corrective Action(s):
- Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Food not protected from Contamination [s. 12(a)]
- OBSERVATION: -Ice scoop observed buried in ice, in the portable ice machine.
- CORRECTIVE ACTION(S): -Ensure ice scoop is properly stored and not in ice.
- *Can be stored in a separate container off ice machine.
- Corrective Action(s):
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food Premises not maintained in a sanitary condition [s. 17(1)]
- OBSERVATION: -Underneath deep frying unit observed with food debris.
- CORRECTIVE ACTION(S): -Have underneath deep frying unit cleaned.
- Corrective Action(s):
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions