INSPECTION REPORT Health Protection SDHI-CLQ265

PREMISES NAME Jojo's Chicken Shack		Tel: (778) 655-8984 Fax:
PREMISES ADDRESS 104B - 382 175A St Surrey, BC V3S 0K7		INSPECTION DATE December 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Navreet Deol		NEXT INSPECTION DATE 4 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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. QUATs sanitizer in sanitizer pails with wiping cloths (X2) measured at 0-100 ppm QUATs concentration during inspection. Staff replaced QUATs sanitizer during inspection which measured at 200 ppm QUATs concentration with test strip. 2. Bleach sanitizer in 3-compartment sink measured at 0 ppm chlorine concentration with test strip. Staff replaced bleach sanitizer solution during inspection which measured at 100 ppm chlorine concentration with test strip. Corrective Action(s): 1. Change sanitizer solution in sanitizer pails more frequently (as per approved sanitation plan). Verify sanitizer concentration throughout the day using the available QUATs test strips, ensuring solution is at 200 ppm QUATs concentration. 2. Measure bleach in the 3rd compartment with available test strips prior to sanitizing dishes to ensure sanitizer is at 100 ppm chlorine concentration to effectively sanitize dishware, utensils and equipment. Violation Score: 15

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

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -19'C - Beverage cooler, sandwich cooler and 2-door stainless steel cooler at or below 4'C - Hot-holding units measured at or above 60'C - Thermometers available in cold holding units - Temperature logs are maintained up to Nov 24 (temperature logs must be maintained as per food safety plan) *REMINDER: keep a record of hot-held chicken to be verified by the health inspector during the next routine inspection - General sanitation of premise is good during inspection - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available with drain plugs - All food observed stored at least 6 inches off the floor and covered - Chemicals are stored away from food - Equipment is stored in a sanitary manner *REMINDER: ensure staff is practicing first-in-first-out by labelling food containers for prepared foods and storing older items in front of fresher items - No signs of pests during inspection - FOODSAFE Level 1 trained staff and operator available on site during inspection Notes: - Operator to submit pending updated Food Safety Plan for the following menu items: mashed potatoes, gravy, beans and rice (and any other proposed menu items prepared on site) - Operator to submit pending updated Sanitation Plan for ice machine - *Operator to submit plans to EHO for review by Friday, Dec 16, 2022 Please contact the health inspector if there are any changes to the floor plan, menu, equipment on site, or layout. Contact the health inspector for any questions or concerns.