Report No. AJON-CKRT4Y

INSPECTION REPORT
Health Protection
AJON-CKRT4Y

PREMISES NAME
Major Joy Chicken

Tel: (604) 503-8848
Fax:

PREMISES ADDRESS
101 - 13588 88th Ave
Surrey, BC V3W 3K8

INSPECTION DATE
November 1, 2022

TIME SPENT
2 hours

OPERATOR (Person in Charge)
Arvindpal Josan/Syed Hussaini

NEXT INSPECTION DATE
November 02, 2022

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections, Issue Closure Order

	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 = 53

Critical Hazards: Total Number: 5

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION):
Temperature of butter chicken sauce in hot holding unit measured at 45 degrees Celsius (~113 F). Person in charge was unable to determine what time the sauce was placed in the hot holding unit. Manager informed that sometimes the sauce is reheated in the hot holding unit itself.
Corrective Action(s):
Discard sauce immediately. Ensure foods are reheated on the stove or in the microwave to at least 74 degrees Celsius before being placed into the hot holding unit that has been preheated to at least 60 degrees Celsius. Do not reheat foods directly in the hot holding unit.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
Raw chicken in prep cooler (across fryers) maintained at a temperature of 10.5 degrees Celsius.
Corrective Action(s):
Transfer all chicken to the walk-in cooler maintained at 4 degrees Celsius.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
Ventilation canopy is heavily accumulated with grease and debris to the point it is black in colour.
Corrective Action(s):
Thoroughly clean the baffles of the ventilation canopy and surrounding ceiling/pipes.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation:
1. No sanitizer available for the low temperature dishwasher to adequately sanitize dishes. Person in charge informed that the dishwasher is not used and dishes are washed in the 2-compartment sink, also without sanitizer.
2. Concentration of bleach sanitizer in spray bottle = 50 ppm.
Corrective Action(s):
1. Ensure all dishes are properly washed, rinsed and sanitized. Review your sanitation plan for how to wash, rinse and sanitize dishes properly. All dishes in the facility must be re-washed, rinsed and sanitized with an appropriate sanitizer.
2. Re-make bleach sanitizer in the spray bottle at a concentration of 100-200 ppm (half teaspoon bleach per litre water).
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation:
No paper towels in dispenser at hand washing station near 2-compartment sink.
Corrective Action(s):
Refill paper towels in dispenser at hand washing station near 2-compartment sink. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water.
Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation:
Open bag of corn starch stored under prep table.
Corrective Action(s):
Transfer corn starch to a pest proof container with a lid.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
General sanitation of premises is poor, especially in the following areas:
- Bottom shelf inside 2-door freezer.
- Inside of ice machine in back room.
- On top of dishwasher.
- Under and behind all sinks, equipment and cookline.
- All shelves throughout facility.
- Back room near the office.
- Hard to reach areas.
Corrective Action(s):
Clean all areas listed above. Follow your sanitation plan for daily and weekly cleaning. Ensure all equipment and food is stored off the floor at least 6 inches.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
1. 0 ppm chlorine sanitizer available at the low temperature dishwasher.
2. Temperature of prep cooler (across fryers) maintained at 10.5 degrees Celsius.
3. Handle for top inserts cover on prep cooler (near point of sale) is missing.
4. 2-compartment sink spray faucet is leaking water when turned on.
Corrective Action(s):
1. Service dishwasher so dishes are sanitized with 50 ppm chlorine.
2. Service prep cooler (across fryers) so temperature is maintained at or below 4 degrees Celsius.
3. Replace handle for top inserts cover on prep cooler (near point of sale).
4. Repair spray faucet at 2-compartment sink to ensure no water is leaking when turned on.
Violation Score: 15

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation:
No thermometer present in small under counter cooler located in front of the walk-in cooler (beside the fryers).
Corrective Action(s):
Place a thermometer in the small under counter cooler to ensure the temperature is maintained at or below 4 degrees Celsius.
Violation Score: 1

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

Comments

Routine Inspection:
- Hand washing station by point of sale fully equipped with liquid soap, paper towels and hot/cold running water.
- The following temperatures met health requirements:
2-door freezer = -18 degrees Celsius.
Walk-in cooler = 4 degrees Celsius.
Prep cooler by point of sale = 4 degrees Celsius.
Hot holding cabinet for fried chicken = above 60 degrees Celsius.
Beverages cooler = 4 degrees Celsius.
- New small ice dispenser available on shelf in front of walk-in cooler.
- Prep sink equipped with hot/cold running water.

Provide proof of FOODSAFE Level 1 certification for staff onsite. This can be kept in a binder for verification by the Health Inspector.

***CLOSURE ORDER ISSUED***

Operator signature not required on report due to the COVID-19 Pandemic.