INSPECTION REPORT Health Protection ABAI-B2YUED

PREMISES NAME Church's Chicken #16		Tel: (604) 291-9137 Fax: (604) 294-9137
PREMISES ADDRESS 4267 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE July 24, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Anabela Martin		NEXT INSPECTION DATE July 25, 2018
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 = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Fresh chicken in walk in cooler was at approx 8C - relocate to walk in freezer 2) Counter top pepsi cooler unit with creamers and cheese curds at approx 8C - relocate to functional cooler unit. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at minimum 4C or less. Do not store potentially hazardous foods in the walk in cooler or the counter top pepsi cooler unit unless able to maintain 4C or less. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted scoop for rice stored in a container of stagnant room temperature water. Corrective Action(s): Ensure scoop for potentially hazardous foods (ie. rice) are stored in clean water that is at 4C or less (ie. use ice) Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted a cup being used to scoop corn starch. Corrective Action(s): Obtain a proper scoop for scooping corn starch. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler unit was at 10C and counter top pepsi cooler unit containing creamers and cheese curds was at 8C Corrective Action(s): Repair walk in cooler unit so it is capable of maintaining 4C or less. Do not use walk in cooler unit to store raw chicken or any other potentially hazardous foods unless able to maintain 4C or less. Repair/replace counter top pepsi cooler unit so it is able to maintain 4C or less if it is used to store potentially hazardous foods. Violation Score: 15

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. Small prep cooler unit 4C, large pepsi cooler unit 2C Walk in freezer and upright one door freezer both -18C All hot holding higher than 60C (gravy, fries, chicken..etc) General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. Quat sanitizer at source, in sanitizing compartment of sink and in spray bottle was 200ppm. Quat test strips available on site. Reminded staff to keep reusable cloths stored in container of sanitizer solution when not in use to prevent microbial growth. Manual ware washing procedures reviewed – no concerns at time of inspection. All stored foods appeared protected (ie. stored off the ground, covered..etc) Self closing hinges have been installed on staff washroom door ** Operator called the refrigerator technician who said he was heading to the premises at the time of inspection. All hot holding units for fried chicken were full and no suitable alternatives for cold holding the raw chicken or thawing frozen chicken was on site. Premises is to transfer all of the uncooked chicken from the walk in cooler to the walk in freezer. The premises is NOT permitted to cook raw chicken from the frozen state. Frozen chicken must be thawed in a proper cooler unit that is able to maintain 4C or less before cooking (ie. pepsi cooler units are not acceptable for thawing). If the walk in cooler unit is not repaired by the time all of the hot held chicken is served and there is not other suitable cooler units brought on site for a temporary solution, then the premises is to stop operating. A follow up inspection will be conducted to verify this required action.