INSPECTION REPORT Health Protection DSOG-ASNTRG

PREMISES NAME World Famous Chicken World		Tel: (604) 588-0221 Fax:
PREMISES ADDRESS 1 - 12842 96th Ave Surrey, BC V3V 6A8		INSPECTION DATE October 31, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adeel Jahangir		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There was build up of dirt on the inside of the ice machine cover. Corrective Action(s): Clean the area noted above. The ice machine must be thoroughly cleaned on a regular basis. Date to be corrected: Today and ongoing. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (upright, undercounter, walk in) < or = to 4C Note: The walk in freezer (adjacent to the back door) is not in use. Used for dry storage only (ie. sodas, containers). - All freezer (chest) < or = to -18C - You must begin a daily temperature log for all coolers, freezers, and hotholding units. Maintain/keep up to date temperature logs (up to three months) for review by the health inspector. Temperature log template was provided to the owner. - All hotholding units > or = 60C - 3 compartment sink available for manual dishwashing. Bleach sanitizer available at 100 ppm. Do not store any dirty dishes or equipment inside the sanitizing compartment of the sink. - Please obtain chlorine test strips to monitor the sanitizer concentration daily before use. - Surface sanitizer available in bucket with presoaked wiping cloths at 100 ppm chlorine solution. Ensure to have surface sanitizer readily available both in the back and front of the kitchen. Changed regularly once the solution becomes murky. - Soda dispenser is kept clean. Cleaned every other day. - Dry storage area is good. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection.