INSPECTION REPORT Health Protection BWOI-CGKPCT

PREMISES NAME Church's Chicken #11350		Tel: (604) 463-0517 Fax:
PREMISES ADDRESS 170 - 11939 240th St Maple Ridge, BC V4R 1M7		INSPECTION DATE July 22, 2022	TIME SPENT 0.6 hours
OPERATOR (Person in Charge) Pav Bahia		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two hot holding trays on the drying rack observed with grease still affixed to the food contact surface of the tray. These were shown to the Manager and immediately removed to be warewashed. Corrective Action(s): Staff training observed to be inadequate. It is the Operator's responsibility to ensure all staff are properly trained on how to properly warewash. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chlorine test strips are not on site to monitor the concentration of chlorine in the final rinse of dishwasher. Corrective Action(s): Purchase chlorine test strips Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # BWOI-CGJQ8D of Jul-21-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Sandwich prep cooler observed to be running too warm. Internal temperatures at 6 to 7c for product that has been inside for 24 hours. All PHF's discarded. Correction: Contact technician and do not use until it is capable of cold holding at <4c. As part of your food safety plan, this cooler as well as all coolers are to be monitored daily. Code 301 noted on Routine inspection # BWOI-CGJQ8D of Jul-21-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food debris observed affixed on virtually all utensils/equipment on the drying rack. I removed all items and placed into the warewashing sink to be immediately rewashed and sanitized. This is a REPEAT VIOLATION. Undereside of ceiling in hot holding unit observed with food splatter build up Shelving in raw chicken cooler observed with old food spillage build up Correction: Clean underside of ceiling in hot holding unit daily. Clean shelving in raw chicken cooler frequently ie once every few days Code 302 noted on Routine inspection # BWOI-CGJQ8D of Jul-21-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher observed dispensing 0ppm chlorine in final rinse as well as not dispensing soap into the final rinse. This is a REPEAT VIOLATION. Correction: Soap and sanitizer available at the 3 compartment sink. Re wash all dishware/utensils.

Comments

Premises has started to record monitoring logs on paper due to issues with the tablet. Keep logs in a binder and at least 4 months of data moving forward. *Add dishwasher to daily monitoring log to 1) Verify soap is being dispensed into wash cycle, 2) A minimum of 50 ppm chlorine is dispensed into the final rinse and 3) The wash water temperature of the dishwasher is a minimum of 120F. Sandwich prep cooler cold holding at 3c Shelving in raw chicken cooler has been cleaned Underside of shelving in hot holding unit has been cleaned Spilled grease cleaned below deep fryer Dishwasher at approx. 70ppm chlorine in final rinse, soap observed being dispensed into wash tank and wash tank temperature tested at 129F.