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Mad Chicken SFU

8888 University Dr, Burnaby · Restaurant

9 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Grease and food debris accumulation under, behind, and between all kitchen cooking equipment under exhaust ventilation hood.
      • - Food debris and grime accumulation under and behind large chest freezer.
      • - Food debris accumulation under upright coolers and steam table.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 11-Feb-2026]
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No (0 ppm) chlorine residual detected in sanitizer bucket for wiping cloths in front service area.
      • Corrective Action(s): - Wiping cloths must be stored in 100-200 ppm chlorine bleach sanitizing solution between uses.
      • - 100-200 ppm chlorine bleach sanitizing solution: 1 tsp chlorine bleach + 1 L water
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Grease and food debris accumulation under, behind, and between all cooking equipment (burners, fryers).
      • - Grime and grease accumulation under and behind kitchen equipment (coolers, freezers, prep tables, storage shelves).
      • - Food debris and dirt accumulation along floor/ wall edges throughout premises.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring.
      • [Correction Date: 22-Oct-2025]
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - 3 filled pans of braised pork that was "just cooked" were stored at ambient temperature and covered in plastic food wrap and stored at ambient temperature. Operator stated that cooling process was about to start; however, ice machine not turned on and raw prep sink not suitable for cold water bath. Food temperature: 67C to 73C.
      • Corrective Action(s): - Correct cooling procedures reviewed with operator.
      • - Operator purchased ice from a neighbouring food operation, divided food into smaller portions in shallow pans and set up an ice bath. Braised pork cooled to 20C at time of inspection and placed into cooler.
      • [Correction date: Immediately]
      • **CORRECTION ORDER ISSUED.
      • **Items which require advanced preparation and cooling processes are to be removed from the menu including:
      • - Braised Chicken w/ Tomato Egg
      • - Braised Beef Potato
      • - Braised Chicken Potato
      • - Braised Beef Potato w/ Tomato Egg
      • - Taiwanese Braised Pork
      • - Fish Flavoured Shredded Pork
      • - Operator has failed to demonstrate that advanced preparation and cooling processes can be conducted safely and correctly. Braised menu items are to be removed from the menu and are not permitted until operator can demonstrate that there is adequate equipment and space to facilitate correct cooling procedures.
      • - The following information was noted on Inspection Report DNGG-DEQV9H (dated 13-March-2025):
      • “During the Plan Approval and Health Application Process, operator had indicated that there would be no advanced preparation and/ or cooling processes. Operator indicated that all menu items are cook-->serve or cook-->hot hold-->serve. Premises does not have the capacity for cooling processes. Operator has proposed to reorganize kitchen space to allow for cooling processes to take place. If improper cooling processes and/ or inadequate space for safe food handling is observed during future inspections, the menu may be reduced to eliminate items requiring advanced preparation and/ or cooling processes.”
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Internal temperatures of the following hot potentially hazardous foods were <60C for either ~3 hours or for an undetermined amount of time:
      • - Tray of fried chicken in chicken hot holding cabinet: 49.0C to 51.2C
      • - Steam Table Inserts:
      • - Tomato Egg Casserole: 50.8C
      • - Teriyaki Chicken: 53.4C
      • - Pork Ribs: 45.2C
      • - Pork and Veggies: 54.2C
      • - Spicy Tofu: 49.1C
      • Corrective Action(s): - Hot potentially hazardous food must be stored/ displayed at or above 60C. Discard above-listed food.
      • [Correction Date: Immediately]
      • *This is a repeat violation.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - All handsinks not accessible for handwashing:
      • - Used pot stored inside handsink that is located beside prep sink.
      • - Food packages and food container stacked and stored in front of front handsink.
      • Corrective Action(s): - Remove items from handsink basins and all items that are blocking access to handsinks.
      • - Handsinks are to be used for handswashing only.
      • - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • *This is a repeat violation.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Observed a food handler wearing disposable gloves rinse gloved hands at prep sink (handsink was not accessible) instead of removing and disposing soiled gloves and washing hands.
      • Corrective Action(s): - Gloves do not replace handwashing.
      • - Hands must be properly washed when they become contaminated. Disposable gloves are not to be reused - they must be discarded after every use.
      • - Review proper handwashing practices with all employees.
      • - Ensure that handsinks are accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Grease and food debris accumulation around, under, and behind fryers.
      • - Food debris and garbage accumulation under upright coolers and front counter shelves.
      • Corrective Action(s): - Thoroughly clean above noted areas.
      • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring.
      • [Correction Date: 10-June-2025]
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - 2 Trays of fried chicken stored at ambient temperature.
      • - 2 Trays of fried chicken and french fries stored at ambient temperature.
      • - Tea Eggs: 41.6C to 49.3C
      • - No temperature monitoring per Food Safety Plan in place.
      • Corrective Action(s): - Operator discarded food stored at ambient temperature (2 trays of fried chicken and 2 trays of fried chicken and fries) before food temperature could be measured.
      • - Discard Tea Eggs.
      • - Hot potentially hazardous foods must be stored at or above 60C.
      • [Correction Date: Immediately]
      • Note: Hot Holding unit intended for fried chicken and fries turned off and not in use at time of inspection. Operator states that unit is not working. Refer to Violation 308.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Wiping cloths not stored in sanitizer between uses.
      • Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution between uses.
      • - 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen handsink beside prep sink not accessible for handwashing. Dishes and utensils stored in handsink.
      • Corrective Action(s): - Remove all items from the handsink. The handsink is to be used for handwashing only.
      • - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed food handler preparing and handling raw chicken directly beside a cutting board and knife used for cutting lettuce. Lettuce prep appeared to be on pause while food handler was preparing the raw chicken. A portion of uncut lettuce observed on the cutting board, a container of cut lettuce stored directly beside the cutting board.
      • 2. Open bag of rice stored directly on the ground beside raw meat prep table. Open container of cornstarch stored directly on the ground under service area handsink.
      • 3. Moveable raw meat prep cart in place directly across from mop sink basin (<1 m distance).
      • Corrective Action(s): 1. Discard lettuce on cutting board and container of cut lettuce. Wash and sanitize cutting board and knife. Sanitize food prep counter. All raw meat prep must take place in designated prep area beside prep sink. Do not prep raw meat alongside lettuce/ salads and/ or foods that will be minimally processed further.
      • 2. Store all food in tight-lid, rodent-proof containers constructed of food grade containers. Store all food at least 6" (15 cm) off the ground. Store open bag of rice in a container. Discard open container of cornstarch.
      • 3. Relocate moveable raw meat prep cart to designated prep area beside prep sink.
      • **Food must be protected from contamination at all times.
      • [Correction Date: Immediately]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Operator states that hot holding unit for fried chicken and fries is not in good working order and therefore not being used.
      • 2. Counter top unit for hot holding Tea Eggs is not maintaining temperature at or above 60.
      • Corrective Action(s): 1. Repair and/ or adjust and/ or replace hot holding unit for fried chicken and fries.
      • - Fried chicken and fries must be cook-serve only until hot holding unit is capable of maintaining temperature ≥60C.
      • 2. Repair and/ or adjust counter top hot holding unit for Tea Eggs.
      • - Tea Eggs cannot be offered for sale until operator is able to hot hold Tea Eggs ≥60C.
      • **Hot Holding Units must be capable of maintaining temperature at or above 60C.
      • [Correction Date: 13-March-2025]
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bags of dry ingredients stored directly on the ground.
      • 2. Open bags of dry ingredients stored uncovered/ not protected from contamination.
      • 3. Rice serving scoop is stored in ambient temperature water between uses.
      • Corrective Action(s): 1. All food must be stored at least 6" (15 cm) off the ground.
      • 2. Opened bags of dry ingredients must be stored in tight-lid, rodent proof containers, that are constructed of food grade materials.
      • 3. Store rice scoop in ice water between uses or keep dry. Wash and sanitize rice scoop at least once every 4 hours.
      • **Food must be protected from contamination at all times.
      • [Correction Date: 03-Dec-2024]
      • **Organize storage. All food and supplies required for the food premises operation must be stored at the food premises. Food for the food premises is not permitted to be stored at personal residences.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Adequate splash guards not installed at mop sink. Splash guards (plastic tied to raw plywood) installed at mop sink are not suitable.
      • Corrective Action(s): - Install splash guards at mop sink to protect items on shelves (located at both sides of mop sink) from potential contamination.
      • - Splash guards are to be durable, smooth, non-absorbent, and easily cleanable (e.g. durable smooth plastic material, stainless steel, etc).
      • - Splash guards are to be high enough to protect items on shelves next to mop sink.
      • - Splash guards must be sealed to the wall.
      • [Correction Date: 31-Dec-2024]
      • **This violation has noted on Inspection Report DNGG-D8ZU5L (dated 11-Sept-2024) and Inspection Report DNGG-D98NXK (dated 18-Sept-2024) and has not yet been corrected.
      • Violation Score: 3
  8. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Various stews, soups, and meat dishes that were prepared in advanced stored in cooler. During Health Application Process, operator indicated that there were to be no cooling processes or advanced preparation - the process for all menu items would be either cook-serve or cook-hot hold-serve.
      • - Stewed Potatoes: 18.6C (Item was prepared the day before)
      • Corrective Action(s): - Discard pot of stewed potatoes. Improper cooling process.
      • [Correction Date: Immediately]
      • Note: Internal temperature of pork hocks, stews, cooked meats: 1.1C to 3.6C
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - Food processes that are not identified in the Food Safety Plan are taking place. All food processes must be reflected in the Food Safety Plan. Cook -> Cool --> Reheat --> Hot Hold --> Serve
      • Corrective Action(s): - Revise Food Safety Plan to reflect all processes (Cook -> Cool --> Reheat --> Hot Hold --> Serve)
      • - Include revisions that are also noted on Inspection Report DNGG-D8ZU5L (dated 11-Sept-2024):
      • - Include processes for tea eggs, steamed buns, and Chinese breakfast items.
      • - Include hot holding processes for fried chicken and French fries.
      • - Include process for Bao.
      • - Keep a copy of the Food Safety Plan onsite for reference.
      • - Provide adequate food probe thermometers so that temperature monitoring per Food Safety Plan can take place.
      • [Correction Date: 30-Sept-2024]
      • During the Plan Approval and Health Application Process, operator had indicated that there would be no advanced preparation and/ or cooling processes. Operator indicated that all menu items are cook-->serve or cook-->hot hold-->serve. Premises does not have the capacity for cooling processes. Operator has proposed to reorganize kitchen space to allow for cooling processes to take place. If improper cooling processes and/ or inadequate space for safe food handling is observed during future inspections, the menu may be reduced to eliminate items requiring advanced preparation and/ or cooling processes.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Adequate splash guards are not installed at mop sink. Splash guards (plastic tied to raw plywood) installed at mop sink are not suitable.
      • Corrective Action(s): - Install splash guards at mop sink to protect items on shelves (located at both sides of mop sink) from potential contamination.
      • - Splash guards are to be durable, smooth, non-absorbent, and easily cleanable (e.g. durable smooth plastic material, stainless steel, etc).
      • - Splash guards are to be high enough to protect items on shelves next to mop sink.
      • - Splash guards must be sealed to wall.
      • [Correction Date: 30-Sept-2024]
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Bulk quantity of fried chicken and French fries are cooked in advanced and placed in boxes and into a prep cooler. Chicken is "re-fried" and served upon order.
      • 1. During the Plan Approval process, operator stated that fried chicken would be a "cook-serve" process; therefore, operator had declined to provide equipment/ space to account for either cooling processes and/ or hot holding.
      • 2. Food Safety Plan reflects a "cook-serve" process only.
      • 3. Temperatures of fried chicken and French fries in prep cooler: 19C to 39.1C. Time of when food was cooked and placed in cooler is unknown.
      • Corrective Action(s): - Premises does not have the capacity for cooling processes.
      • - Tray of French fries and 7 over-filled take-out boxes of fried chicken discarded at time of inspection.
      • - Operator has proposed hot holding process for fried chicken:
      • i. Operator to provide counter-top hot holding units for fried chicken and French fries.
      • ii. Operator to revise Food Safety Plan to reflect changes in process.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Battery operated papertowel dispenser at front service handsink is not operational. Papertowels not accessible.
      • - Large garbage can blocking access to kitchen handsink.
      • Corrective Action(s): - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • - Operator unable to repair battery operator papertowel dispenser at time of inspection. Roll of papertowels provided next to handsink as a temporary measure until papertowel dispenser is repaired.
      • - Garbage can relocated at time of inspection.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Uncovered container of raw marinating meat stored next to and above fresh produce in the cooler.
      • - Opened bag of rice stored directly on the ground.
      • - Opened bags of dry ingredients stored in opened uncovered bin.
      • - Rice serving scoop is stored in ambient temperature water between uses.
      • Corrective Action(s): - Food must be protected from contamination at all times.
      • - Raw meats must be stored separately, below and away from produce and food that will be minimally processed further. Reorganize storage in cooler.
      • - Opened bags of dry ingredients must be stored in tight-lid, rodent proof containers, that are constructed of food grade materials.
      • - All food must be stored at least 6" (15 cm) off the ground.
      • - Store rice scoop in ice water between uses or keep dry. Wash and sanitize rice scoop at least once every 4 hours.
      • [Correction Date: 11-Sept-2024]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Heavy grease, moisture, and food debris accumulation observed under, behind, and between cooking equipment (deep fryers and burners).
      • Corrective Action(s): - Thoroughly clean above noted equipment and areas and all other surfaces and hard to reach areas.
      • [Correction Date: 18-Sept-2024]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Battery operated papertowel dispenser at front service handsink is not operational.
      • Corrective Action(s): - Replace batteries and/ or repair and/ or replace papertowel dispenser at front service handsink.
      • [Correction Date: 18-Sept-2024]
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Adequate splash guards not installed at mop sink.
      • Corrective Action(s): - Install splash guards at mop sink to protect items on shelves (located at both sides of mop sink) from potential contamination.
      • - Splash guards are to be durable, smooth, non-absorbent, and easily cleanable.
      • - Splash guards are to be high enough to protect items on shelves next to mop sink.
      • [Correction Date: 25-Sept-2024]
      • Violation Score: 1