INSPECTION REPORT Health Protection ECAO-ATBVK9

PREMISES NAME Church's Chicken #1779		Tel: (778) 379-5100 Fax:
PREMISES ADDRESS 103 - 6591 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE November 21, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vincent Reyes Punsalan		NEXT INSPECTION DATE November 23, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

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

Non-Critical Hazards: Total Number: 1

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Temperature Controls: -Walk-in cooler 3 deg C (raw chicken) -1-door display 3 deg C (pop) -2-door undercounter 2 deg C (meat) -preparation cooler 2 deg C (meat) -Hot held rice 62 deg C -Hot held chicken 74 deg C -Hot held fries 68 deg C Chemical Controls: -Reviewed Manual Dishwash method: wash-rinse-sanitize at >200ppm QUAT residual Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in monthly -good Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection this Thursday

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-ATBVK9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment