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Church's Chicken #11361

114 - 5525 Vedder Rd, Chilliwack · Restaurant

5 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in back kitchen area near grease trap. Grease trap is currently awaiting service.
      • Corrective Action(s): Ensure fruit flies are removed from food premise and do not contaminate food after grease trap has been serviced by technician. Correction required in 2 days.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food and dust debris observed in walk in cooler fan and on green metal shelving. The green shelving is starting to rust and may need repair or replacement in the future.
      • Corrective Action(s): Ensure all food storage areas are clean of old food and dust build up daily. The metal green shelving may need to be refinished or replaced as some of the racks are starting to rust. Ensure food storage areas and surfaces do not contaminated food. Correction required this week.
      • Violation Score: 3
  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bags of frozen chicken defrosting in warm water. Water temperature measure 32C.
      • Internal temperature of bag of chicken probed at -1C.
      • Corrective Action(s): Warm water empted, replaced with cold running water.
      • DO NOT defrost in warm water bath.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Defrosting observed in warm water bath. Staff probably used the hottest water that came out the tap.
      • Water temperature probed at 32C during inspection. Internal temperature of the bag of chicken probed at -1C.
      • Corrective Action(s): Warm water emptied replaced with cold water. Defrosting must happen under cold running water or in cooler.
      • Do not defrost using hot water nor warm water bath.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Front handwashing station missing paper towels
      • 2. Back handwashing station missing paper towels
      • Corrective Action(s): All sinks now equipped with paper towels
      • Soap dispenser filled.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and grime accumulation observed on the sides, underneath, and behind the friers
      • 2. Grease accumulation observed on the ventilation hoods.
      • 3. Half of the plastic flaps of the walk in cooler held to the side by the brining container. The bottom of the flaps are soaked in the brining liquid.
      • Corrective Action(s): Please deep cookline.
      • Do not place the flaps into the brining container or any container where food is stored. The flaps are dirty and not conisder food contact surfaces. Remove the flaps from the container and hold it in place using another method. Or remove the flaps.
      • To be completed by: Jun 23, 2025
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed gravy to be measured at 30C internal temperature. Hot-holding unit observed to be on low setting and water basin to be cold water, not properly heated.
      • Corrective Action(s): Discard aformentioned food. Ensure all hot-held food are at 60C or higher. Hot-holding unit must be preheated to 60C prior to storing hot food.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Around fountain drink nozzle observed to have syrup build-up.
      • Corrective Action(s): Clean and sanitize aformentioned area. Ensure around the fountain nozzles are cleaned daily not only the nozzles.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No QUAT saitizer available in the kitchen prepared to measure at 200ppm to sanitize food contact surfaces. Staff on-site observed to be using QUAT buckets to soak linen with water.
      • Corrective Action(s): Do not use QUAT buckets for other purposes other than storing prepared QUAT sanitizer. Prepare QUAT sanitizer buckets to measure at 200ppm for the kitchen to sanitize food contact surfaces.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site has valid FOODSAFE LEvel 1 certification or equivalent.
      • Corrective Action(s): Ensure at least one staff has valid FOODSAFE Level 1 certification or equivalent on-site at all times during operation. Corrected by: Today.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions