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Church's Chicken #4896

200 - 1175 Johnson St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Church's Chicken #4896 has been inspected 18 times by Fraser Health Authority since October 17, 2017. The most recent inspection, on June 21, 2026, recorded 2 infractions.

8 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on June 21, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on April 18, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on June 9, 2021. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 26, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 29, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

18 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer being used at the time of inspection. QUATS in the dispenser at the 3-compartment sink empty during the start of inspection. Staff mentioned they are awaiting delivery and owner will bring QUATS from a different store today.
      • Corrective Action(s): - Use bleach sanitizer meanwhile for washing dishes and sanitizing food contact surfaces. Ensure sanitizer is available to staff for use.
      • - Staff educated on how to prepare bleach sanitizer during the inspection and beach sanitizer concentration measured at 100 ppm in 3-compartment sink and sanitizer buckets.
      • To be corrected by: Immediately.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed broken tiles in the walk-in cooler and observed water standing in the cracks.
      • Corrective Action(s): Repair the broken tiles.
      • To be corrected by: 1 month
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back storage area is too crowded not able to monitor for any pest activity
      • Corrective Action(s): -Organize the back area
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wooden shelving unit for dry storage is in bad condition
      • Corrective Action(s): Replace/repair to have smooth-cleanable surface
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No liquid soap in ladies washroom hot air dryer is not working as well
      • Corrective Action(s): - Operator advised that the supply does not fit ?? provide a pump liquid soap dispenser and paper towel NOW
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is not posted in a conspicuous location. Operator kept the permit in the office drawers.
      • Corrective Action(s): Post permit on the wall where customers can see. Can be by soft drink area, on the wall under the menu or any other wall where the permit can be seen.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Ice machine has build up of mold in the upper unit above the ice maker, in corners, and around the cover and in the ice bin on the shield and under the lid.
      • - Noted rack of biscuits beside rack of raw chicken without proper barrier- too close and cover was torn
      • Corrective Action(s): -Discard the ice from the ice machine, clean/scrub the ice machine, and sanitize with 100-200 ppm bleach sanitizer. Clean/sanitize ice machine regularly to prevent contamination of ice that is used for beverages- cleaning was in process at time of visit
      • - Move the rack ( biscuits ) to be away from rack of chicken and change the torn covers-done at time of visit
      • -
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning/sanitizing of wall, floors, 3 compartment sink, shelving units inside cooler, inside and outside of cooler door, and on shelving units and on floors for food storage.
      • Corrective Action(s): Conduct deep cleaning of facility and emphasis on the areas observed. Ensure premises is regularly cleaned and sanitized to maintain sanitary conditions.
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted manual dishwashing being done improperly
      • Corrective Action(s): -Ensure to follow the 4 steps : wash-rinse-sanitize-air dry
      • - Explained to the staff at time of visit.
      • -Train staff and post sign
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Better cleaning is required for the kitchen specially flooring, janitorial sink, equipment
      • -water accumulation noted in dishwashing area
      • Corrective Action(s): - Deep clean the facility
      • -Address the issue
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Facility is in disrepair- noted broken tiles especially in prep cooler ( meat washing prep area) , rusted bottom of cooler and metal baseboard.
      • Corrective Action(s): - Repair- provide a time line for replacement ( reasonable )
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for flooring in walk in cooler, walk in freezer and shelving unit ( wooden ones)
      • Corrective Action(s): Clean
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -No Sanitizer detected in bucket of sanitizer and third sink
      • -Mold noted inside ice machine-picture taken
      • Corrective Action(s): -Bleach was available instructed the staff to make bleach solution for third sink and buckets - Ensure to have proper surface sanitizer at all time and use test strip to check concentration
      • -Clean and sanitize the ice machine including under cover plate and ice making parts
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer detected in third sink- sanitizer dispenser was empty at the source
      • Corrective Action(s): -Instructed the staff to use bleach at time of visit
      • -Sanitize all dishware using bleach solution ( at least 100 ppm)- soak for two minutes and let it air dry
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Ice scoop is stored inside machine and with handle in touch with ice
      • -Ice in ice machine is contaminated - mold noted
      • Corrective Action(s): -Keep ice scoop outside of the machine in clean container or in ice scoop holder
      • -Discard all ice - clean and sanitize the machine
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning is noted in entire kitchen floor, wall , under equipment
      • Corrective Action(s): Clean the entire facility including under/behind all equipment, floor, wall, equipment, wall in cooler floor , cooler's door ...
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Soap dispenser is loos at hand wash sink
      • -Seal around the cooler door is broken
      • Corrective Action(s): -Repair it
      • -Replace it
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mashed potatoes observed at under 60 C in the hot-hold unit (~45 C)
      • Corrective Action(s): Adjusted temperature control dial at time of inspection. Ensure to monitor hot-hold temps and maintain foods at or above 60 C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light bulb in heat-lamp fixture for fried chicken is inoperable (possibley burned-out)
      • Corrective Action(s): Replace heat lamp bulb.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperatures inside the hot-holding units for the mashed potatoes and rice were insufficient for hot-holding
      • Corrective Action(s): Ensure all hot-holding units maintain foods at temperatures of 60 Celsius (140 F) or higher at all times. Temperatures of the units were increased at time of inspection.
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sanitizer was not detectable in the 3rd compartment of the 3-comp. sink at time of inspection. Staff appear to be only using a small amount of the sanitizer chemical to fill the sink compartment, then switching to water-only to finish filling, resulting in an inadequate sanitizer concentration in the sink.
      • 2) Sanitizer (Z1) and Glass washer chemicals have been incorrectly-switched at the wall-dispenser above the mop sink. The dispenser labelled 'sanitizer' is dispensing the glass cleaner chemical, and the dispenser labelled 'glass-cleaner' is dispensing the sanitizer chemical.
      • 3) Staff don't have test strips to monitor the sanitizer chemical concentrations.
      • Corrective Action(s): 1) Use the sanitizer dispenser to fill the 3rd-compartment only. Do not dilute the solution with water from the faucet while filling the sanitizer compartment of the sink. The dispenser should be calibrated to ensure the correct concentration of 200ppm is being dispensed from the unit.
      • 2) Inform all staff of the switched chemicals at the wall-dispenser. Contact the Diversey rep to correct the mislabelling issue on the wall-dispenser.
      • 3) Contact the Diversey rep to provide staff with test strips for the santizer chemicals so that they can confirm sanitizer concentrations in the 3-compartment sink and the sanitizer spray bottles.
      • Violation Score: 15
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand-washing sink in the kitchen is not operational (both faucet knobs are stripped and staff are using the water valve shutoffs to control hot and cold water flow.
      • Corrective Action(s): Operator indicates that they have already contacted a repair technician to have the sink repaired (scheduled to visit 2pm this afternoon).
      • *It is essential to have this hand-washing sink fully-operational at all times as it is the only hand-washing sink in the kitchen. Ensure to contact a repair technician immediately if any component of the sink breaks or ceases to function adequately.
      • Violation Score: 15

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