INSPECTION REPORT Health Protection LKIM-BB2NQK

PREMISES NAME Church's Chicken #4475		Tel: (604) 584-5550 Fax:
PREMISES ADDRESS 14877 108th Ave Surrey, BC V3R 1W2		INSPECTION DATE April 8, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potatoes in hot holding unit at temperatures less than 60 degrees Celsius. CORRECTED DURING INSPECTION - items reheated to 75 degrees Celsius. (Hot held Items are discarded after 4 hours while hot held). . Corrective Action(s): Staff discussed that hot holding unit must be unplugged to allow for cooking of rice. Only a limited number of outlets in the area. This is not to occur again. Hot holding units are not to be turned off or unplugged once in use. Discuss issue with head office. More outlets in this area are required for the three hot holding units, oven, rice cooker and other various equipment. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The third compartment of three compartment sink had build up of oil residue on edges. Some oil residue was a film along top of sanitizer solution in sink. CORRECTED DURING INSPECTION. Sanitizer solution drained and remade. . Corrective Action(s): Ensure sinks are properly cleaned and sanitized prior to use. Using a dirty sink to sanitize dishes is not acceptable. This adds oil/debris to dishes during final rinse step. Discuss with staff. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Please clean the tops of the dry goods bins. 2) Please clean the syrup from beverage dispensing unit that has accumulated under cash counter. This area should be routinely cleaned. Summer months are upcoming and any syrup spills with assist with fruit fly infestations. 3) Please organize under the beverage dispensing unit. Boxes and clutter are making it difficult to clean. Cardboard used to absorb spills (cardboard is not to be used to absorb spills). Repair tubing such that it does not leak. Obtain shelves so that area is easier to clean. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Tape is currently being used at bottom of sink stopper to keep water in basin. 2) Beverage cup holder not in good condition. Item is loose from wall and needs a scrub. . Corrective Action(s): 1) Replace sink plug. Tape is not easily cleanable and should not be used in food preparation areas. 2) Repair/replace beverage cup holder as it is falling from wall and no longer in good condition. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK!! - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information