INSPECTION REPORT Health Protection VTUR-BBZSJH

PREMISES NAME Chester's Chicken		Tel: (604) 850-2210 Fax: (604) 850-1130
PREMISES ADDRESS 2880 Trethewey St Abbotsford, BC V2T 4X5		INSPECTION DATE May 9, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Herb Aujla		NEXT INSPECTION DATE 12 Months
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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): * Staff were not aware of proper dishwashing requirements for 3-compartment sink system(eg. wash/rinse/sanitize). Discussed the process with operator/staff to ensure all dishware and food equipment properly cleaned and sanitized after each use(tongs too) Corrective Action(s): * Ensure ALL food equipment is properly washed, rinsed and SANITIZED after each use; this must be done in the 3-compartment sink system Violation Score: 5

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: * Caulking at 3-compartment sink has deteriorated and requires upgrade/repair (moldy too) Corrective Action(s): * Ensure to recaulk the area behind 3-compartment sink as this has deteriorated/moldy Violation Score: 1 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: * Staff preparing chicken product was not wearing proper hair protection(eg. hair net) and hair potentially can fall in to food; operator reminded to wear hair protection while food handling Corrective Action(s): * Ensure ALL food handlers wear proper hair protection while handling food Violation Score: 3

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

Comments

* Cold-holding units were 4'C/40'F or colder * Hand washing station had liquid soap and paper towels * Sanitizer was available and at 200 ppm quaternary ammonium concentration * Note: staff to wear proper hair protection * Note: ensure all food equipment properly washed/rinsed/sanitized in 3-compartment sink after each use * Hot-holding unit was 60'C/140'F or hotter internally * Monitoring records were available and up to date * Food was covered in storage * Overall maintained and organized