INSPECTION REPORT Health Protection JCHW-BCLSN4

PREMISES NAME World Famous Chicken World (72nd Ave)		Tel: (604) 594-0001 Fax:
PREMISES ADDRESS 14 - 13775 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE May 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adeel Jahangir		NEXT INSPECTION DATE June 04, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of partially cooked chicken was cooling in the upright cooler at 7C (placed in a large container). Chicken was cooked today. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Hot foods should be cooled in shallow layers until they reach 4C. Chicken was placed in single layers on a tray at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken and patties were probed at 40C and 50C in the hot holding unit. Corrective Action(s): Hot potentially hazardous foods must be hot held at 60C or greater to prevent potential growth of pathogens and or the formation of toxins. Potentially hazardous foods must be discarded after 2 hours of storage between 4C to 60C. Items were discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Cooler units (5 in total) were less than or at 4C. -Freezers ranged from -12C to -18C. -Gravy made on the stove and stored in the crock pot for hot holding. Gravy was greater than 71C. -Fried chicken cooled in the chest freezer for approximately 1 hour. Chicken is then placed in shallow layers in the upright cooler. Fried chicken was probed at 4C. -Partially cooked chicken microwaved, followed by heating on the grill. Items were greater than 74C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach tested at 200ppm. -Sanitizer pail and spray bottle were tested at 200ppm. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper. -General food storage practices good at the time of time inspection. Foods stored off the floor and covered. -Ice machine clean and well maintained. Ice scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Staff FoodSafe Level 1 valid until June 9, 2023. *Back area with 3-compartment sink had a pipe exhausting steam. Operator stated the steam is from the hot water. -Please contact the inspector if you have any questions or concerns.