INSPECTION REPORT Health Protection JMAA-AZBU96

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 June 1, 2018	TIME SPENT 1.4 hours
OPERATOR (Person in Charge) Marie Reyes		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Large batches of flour used for coating raw, marinated chicken was visibly soiled. Employee states that it is changed every 12 hours. 2. Flour scoop was completely immersed inside the flour. Corrective Action(s): 1. Flour was discarded at time of inspection, and replaced with a smaller batch inside the batter container. Use small batches of flour at a time and turnover every 4 hours (discard original flour batch and replace with a fresh batch of flour). Bacteria in raw chicken can grow inside the flour since it is at room temperature, which could lead to foodborne illness. 2. Scoop was pulled out of the flour mixture. Scoop handle is now sticking out of the flour. Ensure that the handle is not submerged in the flour to prevent contamination from food handlers. Violation Score: 9

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

Comments

Routine inspection conducted of facility. Facility generally maintained in good sanitary condition. 1. Temperatures (Max: 4C for coolers and -18C for freezers; Min: 60C for hot-holders) - Walk-in cooler at 2C - Walk-in freezer closet at -18C - Rice hot-held at 67C - Gravy hot-held at 65C - Front storage unit next to point-of-sale maintains coleslaw at 4C or below. Ensure that ice remains adequately stocked and replenished periodically - Items inside sandwich cooler are time-controlled, dated, and discarded after 4 hours 2. Hygiene and Sanitation - Handwashing station adequately stocked with hot/cold running water, liquid soap, single-use paper towels - Hard-surface sanitizer contains 200 ppm quats - Sanitizing compartment of 3-compartment sink contains 100 ppm chlorine residual - Employees exercise proper handwashing procedures, no evidence of gloves re-used - Operator states that chicken marinater located inside walk-in cooler is drained nightly, then cleaned-in-place with 200 ppm bleach - good - Soda drink nozzles maintained in sanitary condition. Nozzles are sanitized nightly in 3-compartment sink area - Ice machine maintained in sanitary condition - scoop stored inside machine suspended above ice. Manager cleans and sanitizes the ice machine weekly 3. Storage - All items stored at least 6" off floor. Flour stored in original bags - Mop sink area and chemical storage segregated from prep area - Rice stored in sanitary condition inside dry storage bin 4. Pest Management - No signs of recent pest activity at time of inspection - Back door kept closed at all times except during garbage disposal - Company hires professional pest control company to conduct monthly audits. Most recent pest report in May 2018 indicates no significant pest activity indoors 5. Administrative - Manager has FoodSafe 1 (Expiry: 2022) - Graveyard shift manager has FoodSafe 1 (Expiry: July 29, 2018). Please remind graveyard shift manager to take FoodSafe 1 Refresher Course (see www.foodsafe.ca for more details) - Temperature logs present and up-to-date, FIFO system employed. All items dated Recommendation: Exterior of oil container used for discarding oil outside should be degreased weekly. Grease accumulation of oil container could be an attractant for pests

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AZBU96
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Items audited: Tomato sauce, canola oil. All items audited meet trans-fat requirements (2% for oils and soft spreadable margarine, 5% for all other items)
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment