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Naked Chicken

103 - 196 Esplanade Ave, Harrison Hot Springs · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) Garlic bulgogi sauce observed stored at room temperature. Operator stated it was taken out 30 minutes ago.
      • (2) Sliding door ambient temperature measured ~7C.
      • Corrective Action(s): (1) Garlic bulgolgi sauce was moved to the cooler at the time of inspection. Store sauce in cooler; take out smaller portions taken out during meal rush must be used up within 2 hours - leftovers to be discarded.
      • (2) All potentially hazardous foods moved to working cooler during inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front and back of house bleach spray bottles measured at 0ppm.
      • Corrective Action(s): Operator made new bleach solution - measured at 100ppm. Make a new solution daily - mix 5ml bleach to 1L water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (1) No liquid soap available at kitchen handsinks and staff washroom handsink.
      • (2) No paper towel available at staff washroom handsink.
      • (3) No running hot water available at staff washroom handsink. Hot water was turned off.
      • (4) Food container lid stored inside front of house handsink.
      • Corrective Action(s): (1, 2, & 3) Operator obtained soap, removed food container lid, restocked paper towel, and turned on hot water. All handsinks must be supplied with hot and cold running water, liquid soap, and paper towels during operations for proper handwashing.
      • *Reminder that handwash stations are to be used for handwashing only.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding door cooler ambient temperature measured ~7C.
      • Corrective Action(s): Adjust/repair cooler to operate at 4C or colder. Do not store any potentially hazardous foods in this cooler until it can maintain a temperature of 4C or colder.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Exposed light bulbs noted above food prep area.
      • Corrective Action(s): Install light cover or light bulb sleeve cover.
      • Date to be corrected by: April 22, 2025
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chopped vegetables observed stored at room temperature. Operator stated she chopped the vegetables an hour ago.
      • Corrective Action(s): Do not store chopped vegetables at room temperature for longer than 2hours. After 2hours, chopped vegetables will have to be discarded. Operator will be keeping the chopped vegetables in the cooler until use.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In use utensils observed stored in room temperature water.
      • Corrective Action(s): Instructed operator that in use utensils are stored in ICE water. Ice was added.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of QUAT based sanitizer was used. QUAT sanitizer measure 50ppm.
      • Third compartment sink also has low concentration of QUAT sanitizer.
      • Corrective Action(s): Instructed operator to mix bleach water solution for sanitation. Operator mixed a 200ppm solution for the spray bottle and the third compartment sink.
      • Half cap (half teaspoon) of bleach to 1L of water for 100-200ppm sanitation solution.
      • Violation Score: 15