Church's Chicken #1759

5 - 555 North Rd, Coquitlam · Restaurant

26 inspections

Follow-Up InspectionOct 9, 2025
0 infractions
Routine InspectionOct 6, 2025
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: strong oudor due to malfunctioning grease trap
  - Corrective Action(s): grease trap must be immediately serviced
  - Violation Score: 9
Routine InspectionApr 10, 2025
0 infractions
Routine InspectionApr 25, 2024
0 infractions
Routine InspectionOct 12, 2023
0 infractions
Routine InspectionMay 16, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in undercounter prep cooler had an internal temp of 7.6 deg. C (coleslaw salad) and 9.8 deg. C (house sauce). All potentially hazardous food must be stored at < and/or = 4 deg. C to prevent microbial growth.
  - Corrective action: Move all potentially hazardous food (coleslaw and potato salad) to walk in cooler until it is done defrosting and can hold food < and/or = 4 deg. C
  - *Staff last checked/recorded temp of unit at 9am --> 35.6 deg. F / 2 deg. C.
  - Corrective Action(s):
  - Violation Score:
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): All hot held food probed at 37 deg. C. Items included rice, mashed potato, gravy. Operator stated that the unit was accidentally turned off. The temp of the unit was monitored/recorded at 9am (174 deg. F/ 80 deg. C). As the food was stored within the danger zone 60-20 deg. C more than 2 hours, hot held potentially hazardous food were discarded. These items must be stored > and/or = 60 deg. C.
  - Corrective action: Discard the above noted items that were within 60 deg. C - 20 deg. C for > 2 hours. Ensure the unit is never turned off when in use and monitored regularly.
  - Corrective Action(s):
  - Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Pipe under cashier was fully exposed and may allow for the enterance of pests.
  - Corrective action: Seal the pipe and prevent all points of entry of pests.
  - Date To Be Corrected By: 05/23/2023
  - Corrective Action(s):
  - Violation Score:
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris and grease build up throughout premises. Areas include (but are not limited to) behind cook line, under counters, doors of walk in cooler/freezer, floors, under dishwashing station, etc.
  - Corrective action: Deep clean all above noted areas.
  - Date To Be Corrected By: 05/23/2023
  - Corrective Action(s):
Routine InspectionMar 1, 2023
0 infractions
Routine InspectionJan 9, 2023
0 infractions
Routine InspectionJul 11, 2022
0 infractions
Routine InspectionFeb 7, 2022
0 infractions
Routine InspectionNov 1, 2021
0 infractions
Follow-Up InspectionOct 4, 2021
0 infractions
Follow-Up InspectionMay 21, 2021
0 infractions
Routine InspectionMay 10, 2021
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Diced and sliced tomatoes in prep cooler were measured to be 5.9C and 6.6C respectively as per probe thermometer. Cooler temperature log indicated 3.9C one hour ago. Operator voluntarily discarded the above items. Storing potentially hazardous food such as tomatoes with broken peels at temperature greater than 4C may promote foodborne illness causing pathogens
  - Corrective Action(s): Keep the lid of the cooler closed when not in-use. The cooler was measured to be 4C after keeping the lid closed
  - Violation Score:
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): QUATS sanitizing solution in a bucket was measured to be 50ppm QUATS sanitizers must be at least 200ppm to effectively disinfectant pathogens. Unsanitary food contact surfaces may promote microbial growth and cause foodborne illness.
  - Corrective Action(s): Re-make the QUATS solution to 200ppm. Frequently test the solution concentration and maintain 200ppm
  - Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Minor accumulation of grease observed behind a grease trap by 3-compartment sink. Accumulation of grease may attract pests and contaminate food items
  - Date to be corrected by: Today
  - Corrective Action(s): Perform deep and thorough cleaning of kitchen areas, especially behind the grease trap.
  - Violation Score:
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation (CORRECTED DURING INSPECTION): Line cooler underneath the prep cooler was measured 6C. Cooler temperature log indicated 3.3C one hour ago. The operator manually brought down the temperature to 4C during the inspection.
  - Corrective Action(s): Continue to monitor for the cooler temperature. Call maintenance if the cooler is not capable of holding temperature at 4C or below. Do not over stock items in the cooler
Follow-Up InspectionSep 3, 2020
0 infractions
Routine InspectionAug 31, 2020
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1) Various trays/food containers/items stored at hot water tank (this is not a clean surface to store food equipment)
  - 2) Grease buildup around chicken hot holding unit
  - Corrective Action(s): Clean premises thoroughly. Store food equipment on clean surfaces.
  - Correct by: Today
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk in cooler was at 9 deg C. Manager on site indicated that there was ice buildup contributing to this. Morning temperature according to temperature log was at less than 4 deg C.
  - Corrective Action(s): Walk in cooler is to be serviced to maintain internal temperature of 4 deg C or less consistently.
  - Correct by: Immediately
  - Violation Score: 9
Follow-Up InspectionNov 12, 2019
0 infractions
Follow-Up InspectionOct 23, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Some cleaning had been completed, still require cleaning behind cooking line, on handles of coolers as well as on surfaces of equipment.
  - Corrective Action(s): Cleaners for the ventilation and deep cleaning scheduled for Nov 2. Keep working at cleaning each night. Sanitation has imporved but still requires work.
  - Violation Score: 3
Routine InspectionOct 16, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Found wiping rags in 0 ppm quat
  - Corrective Action(s): Change sanitizer every couple of hours to ensure rags stay in 200 ppm quat, or use a clean cloth with spray bottle each time.
  - CORRECT: immediately
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Found metal can of jalapenos opened in the walk in cooler.
  - Corrective Action(s): Must empty metal cans once they are opened. Transfer any unused portion into a reusable food grade container.
  - CORRECT: today
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Heavy fruit fly infestation in the back storage area.
  - Corrective Action(s): Pest control has been contacted, traps will be installed, discuss drain cleaning and all other options with pest control company to assist with the infestation. Follow direction of pest control company with respect to treatments, repairs and cleaning. Do not, however, use any device that zaps the insects (i.e. fly swatters).
  - CORRECT: 1 week
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Heavy build up of grease and food debris on shelves, floor and equipment especially around cooking line.
  - Corrective Action(s): Substantially increase cleaning of the area to prevent grease and food build up. Deep clean to occur over weekend.
  - CORRECT: 1 week
  - Violation Score: 9
Routine InspectionMay 21, 2019
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): The door handles of walk-in cooler are not maintaine in a sanitary condition.
  - Corrective Action(s): Clean and sanitize the door handles more frequently and when soiled.
  - Violation Score: 5
Follow-Up InspectionOct 31, 2018
0 infractions
Follow-Up InspectionOct 30, 2018
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. The sandwich prep cooler is at 8C. All foods were moved to the walk-in cooler at the time of inspection.
  - 2. The big freezer and the lowboy freezer measured 0C.
  - Corrective Action(s): 1. Do not use this cooler until it is confirmed that the cooler is able to maintain temperatuare of 4C (40F).
  - 2.Repair/service the freezers so that it is able to maintain temperautre of -18C (0F).
  - DATE TO BE CORRECTED BY: IMMEDIATELY
  - Violation Score: 9
Routine InspectionOct 29, 2018
2 infractions
- 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
- 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
Routine InspectionApr 3, 2018
0 infractions
Routine InspectionSep 18, 2017
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Staff designated to handle raw chicken used several timers to keep track of time. The manager noted that the timers get wiped down with sanitized cloth at the end of the day.
  - Corrective Action(s): As the timers are frequently contacted by a person handling raw chicken during operation, wiping it with a sanitized cloth once a day is not adequate. The timers shall be sanitized every 2 hours. Ensure the cloth used to wipe the timers are completely soaked in sanitizer bucket with 200ppm QUAT.
  - Violation Score: 5
Routine InspectionNov 28, 2012
0 infractions