Fraser Health Authority



INSPECTION REPORT
Health Protection
NSIA-AZ3P7T
PREMISES NAME
Church's Chicken #5621		Tel: (604) 588-3666
Fax: (604) 588-3777
PREMISES ADDRESS
15318 Fraser Hwy
Surrey, BC V3R 3P3		INSPECTION DATE
May 24, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Connie Cordero		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Thoroughly clean oil debris behind and below cooking line.
Corrective Action(s): Immediately
Violation Score: 3

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

Hand wash provisions satisfactory.
All coolers <= 4 C
Freezers = -19.5 C
All food warmers >= 60 C
Food storage practices satisfactory.
Quats >= 200 ppm at 3-comp sink and spray bottles.
Note: ensure all employees wash hands prior to putting on clean disposable gloves.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: NSIA-AZ3P7T
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