INSPECTION REPORT Health Protection DSOG-B6BTXU

PREMISES NAME Church's Chicken #1715		Tel: (604) 588-2252 Fax: (604) 588-7352
PREMISES ADDRESS 10542 King George Blvd Surrey, BC V3T 2X2		INSPECTION DATE November 8, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Marie Reyes		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The blue surface sanitizer labeled "dining" measured 0ppm QUAT concentration. Corrective Action(s): The operator replaced the sanitizer with new sanitizer. Ensure to change out the sanitizer on a regular basis to maintain sanitizer concentration at 200ppm QUAT. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation satisfactory. - All handwashing stations (back) supplied with cold/hot running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. - Surface sanitizer available in designated red buckets at 200ppm QUAT concentration. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. A professional pest control company implements pest management system. The latest pest control summary report gives recommendations to prevent pest infestation. Ensure to follow the pest control recommendations. Recommend install a door sweep at the back door. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Note that one staff's FOODSAFE certificate is expired. He or she must receive recertification. Temperature control: - Walk in cooler (back) = 4C - Walk in freezer (back) = -18C - Prep cooler #1 (sandwich) = 4C - Undercounter freezer = -18C - All hot holding units (gravy, rice, fried chicken) > or = 60C - Daily temperature logs kept up to date. Verified at the time of the inspection. - All refrigeration units equipped with working thermometers.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B6BTXU
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