INSPECTION REPORT Health Protection JCHW-B8WU2M

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 January 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adeel Jahangir		NEXT INSPECTION DATE February 05, 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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 inserts of roast chicken (partially cooked) made at approximately 1130 was probed at 35C and 25C at approximately 1400. Chicken was placed into inserts with the containers entirely covered. 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. Ensure foods are cooled in shallow containers and allow steam/heat to escape. Chicken was placed into shallow containers and placed into a chest freezer for rapid cooling. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Can of opened tomato sauce was stored in the cooler. 2) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Once canned items are opened, contents must be transferred into food grade containers and containers must be covered with a food grade material. Sauce was transferred into a food grade container at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop handles and bases of container may potentially contaminate foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Door seals for under counter cooler require cleaning and grease droplets were observed on the hood vent fire suppression system. 2) Beverage dispenser drip hose was discharging into an insert - container was overflowing and mould growth was observed in the insert Corrective Action(s): 1) Ensure facility is cleaned on a regular basis to potential pest attraction and a potential fire hazard. Correction date: Today 2) Ensure drip pan is emptied and cleaned and sanitized on a daily basis. Insert was emptied at the time of inspection. Violation Score: 3

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

Comments

-Upright glass door cooler was at 4C. -Double door upright cooler was at 3C. -Single door upright cooler was at 4C. -Under counter prep cooler was at 4C. -Chest freezers ranged from -18C to -34C. -Hot holding was greater than 60C (hot holding unit needs to be turned on approximately 50 to 55 minutes prior to use). -Temperatures are checked daily with a probe thermometer and recorded. -3-compartment sink was set up at the time of inspection and tested at 100ppm. -Sanitizer pails were labelled and tested at 200ppm. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw chicken stored separately from ready-to-eat foods. -Foods stored off the floor and covered. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Tablet used for online ordering cannot be stored where food is prepared - tablet is dirty and may cross contaminate foods. -Staff member had valid FoodSafe Level 1 training. Staff on-site FoodSafe Level 1 valid until Jan 12, 2024 and June 9, 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B8WU2M
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other food items meet the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment