INSPECTION REPORT Health Protection AJON-CKTMSY

PREMISES NAME Major Joy Chicken		Tel: (604) 503-8848 Fax:
PREMISES ADDRESS 101 - 13588 88th Ave Surrey, BC V3W 3K8		INSPECTION DATE November 3, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Arvindpal Josan/Syed Hussaini		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Handle for top inserts cover of prep cooler (near point of sale) is still missing. 2. Spray faucet at 2-compartment sink is still leaking. Corrective Action(s): 1. Install handler for top inserts cover of prep cooler. 2. Repair spray faucet at 2-compartment sink. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AJON-CKRT4Y of Nov-01-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ventilation canopy is heavily accumulated with grease and debris to the point it is black in colour. Correction: Thoroughly clean the baffles of the ventilation canopy and surrounding ceiling/pipes. Code 302 noted on Routine inspection # AJON-CKRT4Y of Nov-01-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No sanitizer available for the low temperature dishwasher to adequately sanitize dishes. Person in charge informed that the dishwasher is not used and dishes are washed in the 2-compartment sink, also without sanitizer. 2. Concentration of bleach sanitizer in spray bottle = 50 ppm. Correction: 1. Ensure all dishes are properly washed, rinsed and sanitized. Review your sanitation plan for how to wash, rinse and sanitize dishes properly. All dishes in the facility must be re-washed, rinsed and sanitized with an appropriate sanitizer. 2. Re-make bleach sanitizer in the spray bottle at a concentration of 100-200 ppm (half teaspoon bleach per litre water). Code 401 noted on Routine inspection # AJON-CKRT4Y of Nov-01-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towels in dispenser at hand washing station near 2-compartment sink. Correction: Refill paper towels in dispenser at hand washing station near 2-compartment sink. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water.

Comments

Follow-up Inspection: - Low temperature dishwasher has been serviced and now sanitizing dishes with 50 ppm chlorine. - Temperature of prep cooler (across fryers) maintained at 4 degrees Celsius. - General sanitation of facility has improved significantly, especially in the following areas: Ventilation canopy Back storage room Shelves throughout facility. Bottom shelf of 2-door freezer. Deep cleaning under and behind equipment, sinks and cookline. - General organization of facility has improved significantly, especially for: Equipment storage Cooking utensils storage Dish storage Food storage - Paper towels now available at hand washing station by 2-compartment sink. - Concentration of chlorine (bleach) sanitizer in spray bottle = 200 ppm. - Probe thermometer available to check temperature of cooked and reheated foods. - Corn starch stored in pest proof containers with lids. - Items not required for the operation of the facility have been removed from the premises. - Thermometer placed in small under counter cooler. Note: ice machine in back room is not in use. Operator will remove this ice machine from the facility. Note: operator has proposed to remove the dishwasher and replace the dishwashing method to a 3-compartment sink. Provide an updated floor plan and sanitation plan regarding the 3-compartment sink for review. Reminder: ensure to reheat foods to at least 74 degrees Celsius (165 F) before placing food in the preheated hot holding unit at or above 60 degrees Celsius (140 F). ***Facility can now re-open.*** Operator signature not required due to the COVID-19 Pandemic.