INSPECTION REPORT Health Protection 247979

PREMISES NAME J & G Fried Chicken		Tel: (604) 559-9380 Fax:
PREMISES ADDRESS 2121 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE August 10, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Paul Tai		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Equipment/utensils/food contact surfaces not properly washed and sanitized [s.17(2)] OBSERVATION: (1) Kitchen staff not able to explain dishwashing procedure Correctly. Sanitizing process not included in explanation. Corrected During Inspection (2) Spray bottle bleach sanitizer noted at 10ppm concentration. CORRECTIVE ACTION(S) (1) Manual dishwashing procedure reviewed with kitchen staff. (2) Ensure bleach sanitizing solution at 100ppm concentration (one teaspoon for one litre of water) is available at the sanitizing sink and spray bottle. This is to ensure that dishes and food contact surfaces are properly sanitized. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit not posted in a conspicous location [s. 8(7)] OBSERVATION: Fraser Health permit not posted anywhere in premise. CORRECTION ACTION(S): Ensure Health Permit is psoted in a visible manner in premise Date To Be Corrected By: 2020/08/12 Corrective Action(s): Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In Operators absence no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] OBSERVATION: No kitchen staff member present at FOODSAFE Level or Equivalent at the time of visit CORRECTIVE ACTION(S): Ensure that at least one kitchen staff member at every Shift have FOODSAFE Level 1 or it's equivalent. Date To Be Corrected By: 2020/08/18 Corrective Action(s):

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

Comments

This inspection done by an EHO student. GENERAL OBSERVATION The following temperatures were measured: -Stand up Cooler 3.0 deg. C -Small Undercounter Cooler (back) 0 deg. C -2 door Undercounter Cooler (front) 3.0 deg. C -Chest freezers downstairs -20 deg. C *Handwashing sink is stocked with liquid soap, paper towel, hot & cold running water. *Food storage practices satisfactory at the time of visit --> All food were stored off the floor in dry storage area downstairs. *Temperature log is up-to-date and well maintained *General Sanitation is satisfactory *No signs of pest activity at the time of visit. COVID-19 PROTOCOL -Operator had developed a Covid-19 Safety plan and documented on site -All protocols on plan are being followed. However, kitchen staff present at the time of visit had explained that work is still in progress as per installation of plexi glass shield.