INSPECTION REPORT Health Protection ABAI-C3VPNV

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 June 10, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Anabela Martin		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted sanitizer in container with reusable wiping cloth at 0ppm quat. Sanitizer container was labelled to be changed at 4pm. Time of inspection was approx 3pm. Manager on duty changed sanitizer solution at time of inspection. Corrective Action(s): Ensure 200ppm quat sanitizer is available to store wiping cloths. May need to consider increasing frequency of changing sanitizer solution to ensure minimum required concentration is maintained. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted the sanitizer compartment of warewashing sinks filled with 200ppm quat sanitizer solution, however a plastic glove was being used to plug the sink. Corrective Action(s): Obtain a proper sink plug/stopper. Violation Score: 3

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

Comments

This inspection report was completed off-site and a copy emailed to the manager. The details of the inspection observations and findings were reviewed with the manager on site at the time of inspection: All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, prep cooler..etc) Walk in freezer and upright one door freezer both less than -18C All hot holding higher than 60C (gravy, fries, chicken..etc) General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door to outside and side door to hallway were both closed at time of inspection. Quat sanitizer at source was 200ppm. Quat test strips available on site. Manual ware washing procedures reviewed. All stored foods appeared protected (ie. stored off the ground, covered..etc) COVID protocols: mask, physical distancing and occupancy limit signage posted at entrance, floor markers in place, hand sanitizer available for customers, barrier at counter with table to ensure physial distancing maintained when ordering at POS, no customer dine in available, only 3 staff working at time of inspection at were wearing masks, staff complete/log COVID symptom check, COVID safety plan available on site, Ensure high touch non food contact surfaces are disinfected frequently with an appropriate product that is effective for COVID-19 virus and has a contact time that is practical for use in a food service establishment (ie. less contact time require the more efficient).