INSPECTION REPORT Health Protection 236318

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, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Connie Cordero		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Knives stored in metal inserts on equipment rack were found with food debris on them. These knives were not being used at the time. Corrective Action(s): Knives were washed and sanitized by staff during inspection. Ensure all equipment are kept in sanitary conditions to prevent contamination of food. 2) Sanitizer buckets were empty at the time of inspection. Corrective Action(s): Buckets were refilled with 200ppm QUATS by staff. Ensure to have sanitizer available to sanitize surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler door seal was missing a piece which resulted in a small opening. Corrective Action(s): Replace cooler door seal to ensure foods inside are kept at 4C or lower. Keep the cooler door closed as much as possible to prevent cold air from escaping. Date to be corrected by: 2 weeks Corrective Action(s):

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

Comments

Comments: -Walk-in cooler and sandwich prep cooler were at 4C. -Walk-in freezer and under counter freezer are adequate, all foods inside were frozen solid. -Food storage was adequate. Raw chicken were stored separately from ready-to eat foods on different wire racks. All foods were stored in containers with lids. -Thermometers were available in all cold-holding units. -Hot holding units for gravy, rice, mashed potatoes, and chicken were at 60C or above (internal temperature). -3-compartment sink available with sink plugs and proper wash, rinse and sanitize method was demonstrated. -Sanitizer dispenser dispensed 200ppm QUATS. -Handwash stations were supplied with hot & cold running water, liquid handsoap and single-use paper towels. -Staff wear gloves and wash hands in between glove changes and before and after handling raw chicken. -Ice machine was in clean condition with scoop stored separately. -Temperature logs were kept daily. -FoodSafe certificates were up-to-date. -Permit is posted conspicuously. -Washroom was clean with properly supplied handsink. -No signs of pests were observed during inspection. -Probe thermometer was available to check internal cooking temperatures.