INSPECTION REPORT
Health Protection
NRAI-A5VVQP

PREMISES NAME
King's Chicken
Tel: (604) 594-0001
Fax: (604) 594-3444
PREMISES ADDRESS
14 - 13775 72nd Ave
Surrey, BC V3W 9Z1
INSPECTION DATE
January 5, 2016
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Chlorine bleach sanitizer did not contain and chlorine concentration.
The sanitizer was changed on site.
Chlorine bleach sanitizer after changing contained a chlorine residual of 100ppm concentration.
Corrective Action(s): Change the chlorine bleach sanitizer daily.
Add 1 teaspoon of bleach for every 1 litre of water.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Foods stored in chest freezers were not covered.
Corrective Action(s): Cover all foods which are stored to protect them from becoming contaminated from other foods or packages they are stored with.
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen chicken was being thawed in cold water.
Operator turned on tap of cold, running water over chicken.
Corrective Action(s): When thawing foods from frozen use one of the methods below:
- Thaw them under cold, running water.
- Thaw them in the cooler at 4C or below.
Foods should be thawed at 4C or below.
Violation Score: 1


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

Comments

Hand sink contains hot and cold running water, liquid soap, and paper towels.

Prep cooler measured to be at 1.5C
Fridge across hot holding unit - cooler portion measured to be at 2.3C; freezer portion measured to be at -18.0C
Chest freezer in the middle of kitchen measured to be at -26.8C
Chest freezer near door measured to be at -19.8C
Chicken hot holding unit measured to be at 65.5C
Hot held gravy measured to be at 80.4C
Fridge in back - cooler portion measured to be at 0.9C; freezer portion measured to be at -17.5C
Cooler near hand sink measured to be at 3.6C
Freezer near door measured to be at -10C
Pop cooler measured to be at 2.6C
Keep temperature logs on site.

General sanitation is maintained.