INSPECTION REPORT Health Protection BWOI-CGJQ8D

PREMISES NAME Church's Chicken #11350		Tel: (604) 463-0517 Fax:
PREMISES ADDRESS 170 - 11939 240th St Maple Ridge, BC V4R 1M7		INSPECTION DATE July 21, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pav Bahia		NEXT INSPECTION DATE July 22, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 86

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Sandwich prep cooler observed to be running too warm. Internal temperatures at 6 to 7c for product that has been inside for 24 hours. All PHF's discarded. Corrective Action(s): Contact technician and do not use until it is capable of cold holding at <4c. As part of your food safety plan, this cooler as well as all coolers are to be monitored daily. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food debris observed affixed on virtually all utensils/equipment on the drying rack. I removed all items and placed into the warewashing sink to be immediately rewashed and sanitized. This is a REPEAT VIOLATION. Undereside of ceiling in hot holding unit observed with food splatter build up Shelving in raw chicken cooler observed with old food spillage build up Corrective Action(s): Clean underside of ceiling in hot holding unit daily. Clean shelving in raw chicken cooler frequently ie once every few days Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher observed dispensing 0ppm chlorine in final rinse as well as not dispensing soap into the final rinse. This is a REPEAT VIOLATION. Corrective Action(s): Soap and sanitizer available at the 3 compartment sink. Re wash all dishware/utensils. Violation Score: 25

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator could not provide electronic access to monitoring records Corrective Action(s): Go to paper copies for daily monitoring if you are having issues with access to demonstrate you are doing your due diligence as per your food safety plan. Provide a daily check list for staff to follow and document to ensure all equipment is being maintained and monitored daily. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Spilled grease/food product observed on floor below the deep fryers. Corrective Action(s): Clean floor as discussed. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chlorine test strips not on site to monitor the concentration on chlorine in final rinse of dishwasher Sandich prep cooler not cold holding. Corrective Action(s): Purchase chlorine test strips as monitoring is part of your food safety plan Contact technician and do not use unitl repaired and cold holding at <4c Violation Score: 15

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

Comments

Routine inspection conducted due to foodborne illness complaint. Due to the number of repeat violations/infractions, annual inspection frequency will be increased. Gravy hot holding at 76c (Internal). Proper reheating being done. Hot holding chicken at >60c Liquid soap and paper towels at hand sink