INSPECTION REPORT Health Protection KLAI-CLUSJZ

PREMISES NAME John's Chicken House		Tel: (604) 534-6675 Fax:
PREMISES ADDRESS 20162 Fraser Hwy Langley, BC V3A 4E5		INSPECTION DATE December 6, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sungwoo Lee		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Gravy in the hot hold unit was noted with an internal temperature of 53.0C. Corrective Action(s): **Issue corrected at the time of inspection** As per the operator, a new batch of gravy is cooked every morning. The current batch that was tested was made approximately 45 minutes ago. Operator increased the heat and continue to cook the gravy when issue was identified. Please check the final cooking temperature of the gravy and ensure that it reaches at least 74C (cooking temperature) prior to placing in the hot hold unit or turning down the hot hold unit to maintain the temperature above 60C while being hot held. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Over 200 ppm chorine residual (chlorine test strip bleached out) was detected in the sanitizer spray bottle. Corrective Action(s): **Issue corrected at the time of inspection** Operator diluted the sanitizer spray bottle. 200 ppm chlorine residual was detected in the solution after issue was corrected. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or less. All freezer units were at -18C or less. Fried chicken was stored over 60C in the hot hold unit. General sanitation and organization satisfactory. No signs of pest activities noted during the inspection. Operator's (onsite at the time of inspection) Food Safe level 1 certificate available and verified.