INSPECTION REPORT Health Protection LKIM-D4LQTR

PREMISES NAME Church's Chicken #16		Tel: (604) 291-9137 Fax: (604) 294-9137
PREMISES ADDRESS 4267 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE April 23, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anabela Martin		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy and mashed potatoes measured to be at temperatures of 51-54 degrees Celsius. CORRECTED DURING INSPECTION : Hot holding unit was turned up by staff to "High" from "Med" and hot holding unit reached temperatures of 60 degrees Celsius at time of inspection. EHO observed the mash potato container on the hot holding unit to have the time of '11' written on the lid. Once EHO returned to the area some individual had removed 11 and written "2" instead. . Corrective Action(s): Ensure hot holding units are at appropriate temperatures such that temperature of food items is no less than 60 degrees Celsius. Staff are to ensure proper times are recorded once food items are made and not later on during the day. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink lacking paper towels at time of inspection of EHO. . Corrective Action(s): Ensure staff are informed that paper towel dispensing units are to be restocked as soon as staff observe a deficiency at a hand sink station. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed by EHO to touch cell phone then continue with food handling without proper hand washing. . Corrective Action(s): Discussed with Assistant Manager. Ensure staff are properly trained in proper hand washing methods. As soon as hands become soiled staff are to wash hands. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoops observed to be stored in dry storage container 2) Staff personal items observed to be stored on food preparation surface in food preparation areas. 3) EHO did observe staff adding newly prepared gravy to old gravy item. This is not best practice. . Corrective Action(s): 1) Ensure scoops are removed from dry storage containers and cleaned and sanitized after each use. Facility should not be storing scoops in dry food items for long periods of time. 2) Personal items are not to be stored on food preparation areas. 3) Discuss with staff. Staff are to remove inserts used for previous batches of food item in hot holding unit and replace with clean insert prior to addition of freshly made food item (such as gravy) . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Knife rack requires cleaning and scraping. . Corrective Action(s): Ensure knife rack is properly cleaned and added to routine cleaning schedule. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: As per previous inspections: - Walk-in cooler walls are rusty and require replacement or resurfacing - Broken tiles in food preparation areas require replacement. . Corrective Action(s): The facility is due for renovations. This has been discussed at previous inspections. Renovations must occur at facility. . Violation Score: 3

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

Comments

COMMENTS - Facility in satisfactory sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection