INSPECTION REPORT Health Protection ECAO-C48N56

PREMISES NAME Church's Chicken #1779		Tel: (778) 379-5100 Fax:
PREMISES ADDRESS 103 - 6591 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE June 22, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vincent Reyes Punsalan		NEXT INSPECTION DATE June 25, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two hot holding units are not hot enough: -mashed potatoes and cooked rice internal temperatures at 50.8 deg C and 51.2 deg C -gravy at internal temperature of 55 deg C both units had foods cooked over >2 hours ago NOTE: the mashed potatoe hot holding unit was also cited back in the June 14, 2019 routine inspection Correction Order issued Corrective Action(s): Discarded the food Maintain hot held foods at or above > 60 deg C NOTE: the probe thermometers were not available to the employees at the time of inspection (930am locked in the manager's office) -thermometers must be made available for monitoring temperatures Violation Score: 15

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard floor liner used under breading preparation area Corrective Action(s): Discard the cardboard it is not a cleanable material. You must be cleaning and mopping as needed throughout the day Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the three staff were certified (930am) Corrective Action(s): At least one worker must be certified at all times Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C -2-door undercounter 3 deg C -hot held fried chicken 68 deg C -hot held fries 74 deg C -hot held chicken nuggets 70 deg C Chemical Controls: -Reviewed Manual Dishwash method with workers: wash-rinse-sanitize >200ppm QUAT concentration - air dry -QUAT sanitizer spray >200ppm as per test strips wiping towels left in solution when not in use Daily tracking sheets maintained for fridges/Hot holders General Sanitation good In-Use Utensils: are manually washed/replaced every 4 hours as per worker -OK -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 Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access COVID-19 Protocol: -mask usage observed -sanitizer dispensers available -plexiglas dividers at seats <2m and/or tables marked off -symptom and occupancy signs at front door