INSPECTION REPORT Health Protection JSHN-CGYURK

PREMISES NAME John's Fried Chicken (Chilliwack)		Tel: (604) 795-4000 Fax:
PREMISES ADDRESS 3 - 45731 Hocking Ave Chilliwack, BC V2P 6Z6		INSPECTION DATE August 4, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jai Ik Yoo		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 13

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chunks of flour and chicken juice combined were found in the battering station Corrective Action(s): Discarded at the time of inspection. Discard the batters after each batch or within 4 hours or maintain the batters 4C or below to prevent microbial growth. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer bucket in the food preparation area was measured at 10ppm. Corrective Action(s): Ensure 100ppm chlorine sanitizer concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Observed single use disposable gloves being re-used Corrective Action(s): Discarded. Use the single use gloves only once. Violation Score: 3

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

Comments

1 handsink in the front of the kitchen was equipped with soap, paper towel and cold/hot running water. Chlorine sanitizer for the tables was measured at 100ppm. Discussed the following: - proper dishwashing method - cleaning with soap and rinsing with water then sanitizing with chlorine sanitizer at 100ppm for all food contact utensils and surfaces. - any tongs/utensils being used to contact food is to be cleaned and sanitized at a minimum of 4hours after use. - monitoring temperatures of the coolers to maintain 4C. - moving the battering station into the cooler. - discarding cardboard boxes daily that are being used to soak up oil Noted 1 handsink in the cashier area is broken. No food preparation is to be done in this area.