INSPECTION REPORT
Health Protection
JAHN-B5ZTYD

PREMISES NAME
Church's Chicken #1759
Tel: (604) 939-1822
Fax:
PREMISES ADDRESS
5 - 555 North Rd
Coquitlam, BC V3J 3X4
INSPECTION DATE
October 29, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
October 30, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: The walk-in cooler and the cooler in the front measured 6-7C at the time of inspection. Temperature monitoring has not been done this morning, no record for today.
Corrective Action(s): Keep monitoring the temperature to ensure that the coolers are able to maintain 4C (40F). If the temperature is not at or below 4C (40F) tomorrow, all foods in the walk-in cooler and small cooler will be discarded and the restaurant will be closed as there are no other refrigeration units in the facility.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: The door & plastic straps in the walk-in cooler are not maintained in a sanitary manner.
Corrective Action(s): Clean and sanitize the items noted above.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: The lid for dry ingredient container is broken, which may cause plastic to fall into foods and pose physical hazard.
Corrective Action(s): Replace the lid.
Violation Score: 3


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

Comments

- Hot water, liquid soap and paper towels available for hand washing.
- 200ppm QUAT available at dishwashing sink.
- Hot holding foods are kept >60C
- Probe thermometer in place
- Cooked chicken are kept for 45 min. Monitoring system in place.

ATTENTION:
- No QUAT detected in both sanitizer buckets. Change sanitize solution more frequently (ie. every 2 hours as opposed to every 4 hours).
- Temperature monitoring and recordkeeping must be done everyday at the beginning of day & during operation

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JAHN-B5ZTYD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment