INSPECTION REPORT Health Protection TGIL-CWWQYD

PREMISES NAME Church's Chicken #1715		Tel: (604) 588-2252 Fax: (604) 588-7352
PREMISES ADDRESS 10542 King George Blvd Surrey, BC V3T 2X2		INSPECTION DATE October 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Marie Reyes		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 = 5

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): At the time of inspection, multiple staff were observed changing gloves during food handling. No handwashing was conducted between glove change. One staff was observed blowing into the glove with his mouth before putting it on. Not washing hands before putting on gloves and after taking off used gloves can result in potential exposure of pathogens from dirty hands to glove surface and/or used gloves to clean hands. This may result in potential food contamination during food handling Corrective Action(s): Prior to putting on and after taking off gloves, please wash your hands properly to ensure food safety. Violation Score: 5

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. Facility has undergone cosmetic changes as per the floor plan approved by previous district EHO on October 18, 2022. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Coolers recorded at or below 4C - Walk in cooler at 3.3C - Small walk in freezer at -17C - Stand up/undercounter freezers at or below -18C - Hot holding units for gravy, rice, chicken wings & tenders recorded between 62C to 83C - Chicken wings stored above deep frying units are time tracked and only stored at room temperature for 1 hour. - Temperature logs were maintained and found up-to-date. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and refilled during inspection. The concentration of QUATS noted at 200ppm. - Sanitizer dispenser releases 200 ppm QUATS at 3-compartment sink. Drain plugs available. - Utensils and tongs were found in sanitary condition. Pest Management: - Professional pest control company conducts routine checks. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was available onsite. - Staff has valid FoodSafe Level 1 certificate (Exp Feb 18, 2026) NOTE - Staff stated that they have started using hydrogen peroxide as a food contact sanitizer as per the updated Sanitation Plan. The concentration of hydrogen peroxide was not confirmed. Please email a copy of new Sanitation Plan to your district EHO by October 31, 2023 for review.