INSPECTION REPORT Health Protection 254024

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 August 18, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Marie Reyes		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Interior lid and surface of ice machine observed to have encrusted debris. Corrective action: 1. Empty and discard the ice. 2. Clean and sanitize surface of ice machine. Rationale: Equipment needs to be maintained in sanitary condition to prevent the survival of pathogens, ie. harmful bacteria and avoid contaminating food, eg. ice. This will assist in reducing the incidence of foodborne illness. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer buckets measured to have 0 - 100ppm QUATS. Corrective action: Replace all the sanitizer in the buckets. Verify the concentration of QUATs is at 200ppm with test strips. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. No liquid soap observed in the staff washroom. 2. Hot water observed to be turned off in the women's washroom. Corrective action: 1. Refill dispenser with liquid soap. 2. Ensure that hot/cold running water, liquid soap and a single use method of drying hands is available. Rationale: Handwash stations must be equipped with liquid soap, hot/cold running water and single use method of drying hands for food handler to practice proper handwashing procedures and good hand hygiene. This practice can reduce the spread of communicable disease and foodborne illness. Corrective Action(s):

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

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

Comments

General observations noted during the inspection. 1. Temperatures Sandwich prep cooler (top) mesured at 3.6C and bottom at 4C. Walk-in cooler measured at 4C. Under the counter freezer measured at -18C. Time tracking in place for cooked chicken, sliced vegetables, rice and soups. Thermometers observed in the refrigeration units. Temperature logs in use and documented twice per day. 2. Sanitation Handwash sink in kitchen equipped with hot/cold running water, liquid soap and paper towel. Three compartment sink set up with the manager being knowledgeable on the steps of manual warewashing. QUATs dispenser line measured to have 200ppm QUATs. Test strips available onsite. Oil quality monitored and changed every 1-2 days. Employees observed to be changing gloves between tasks. 3. Food Storage All food items stored off the floor covered. No raw meats stored above ready-to-eat foods. 4. Pest Control No pest activity detected. Professional pest control company services the premises monthly. 5. Administrative One staff onsite with current and valid FOODSAFE level 1 or equivalent training (expires Feb 18, 2026)