INSPECTION REPORT Health Protection JCHY-CE6NV4

PREMISES NAME Church's Chicken #3630		Tel: (604) 572-7660 Fax: (604) 572-7954
PREMISES ADDRESS 112 - 8434 120th St Surrey, BC V3W 7S2		INSPECTION DATE May 6, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Glenn Calimoso		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JCHY-CE4SKE of May-04-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Mildew observed to be inside the ice machine guard. Syrup build-up observed to be within the nozzle and around the surrounding areas of the fountain drink machine. Correction: Clean and sanitize the aforementioned items. Corrected by: May 6, 2022.

Comments

Follow-up inspection conducted for report#JCHY-CE4SKE. All violations in report#JCHY-CE4SKE have been corrected. -Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towel. -Back handwashing sink soap dispenser serviced. -All hot-holding unit measured at 60C or higher. -Operator informed that all in-use utensils are cleaned and sanitized every 4 hours. -QUATs dispenser, sanitizer buckets, and spray measured at 200ppm. -Ice machine inside guard and fountain drink machine nozzles and around the surrounding area of the fountain drink machine in sanitary condition. -Grease and food debris build-up cleaned and sanitized underneath the deep fryer equipment. NOTE: Ensure all in-use utensils are washed and sanitized every 4 hours. Ensure to follow facility's Sanitation Plan on cleaning and sanitizing of food premise, fountain drink machine, ice machine, and refilling of QUATs sanitizer bucket and spray bottles to measure 200ppm on a daily basis. Ensure all hot-holding units are at 60C or higher. Any renovations to be done must acquire health approval prior to commencing.