John's Fried Chicken (Chilliwack)
3 - 45731 Hocking Ave, Chilliwack · Restaurant
10 inspections
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): The Chlorine dishwasher was measured at 0ppm.
- Despite verbal confirmation, the dishwasher was not dispensing Chlorine. After 1.6 hours, the operator made a make-shift change to dispenser - 100ppm Chlorine.
- Observed customer re-usable utensils being used despite instruction yesterday about using only single-use disposable customer utensils.
- Corrective Action(s): Dispensing 100ppm Chlorine.
- Violation Score: 25
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The dishwasher was temporarily fixed.
- Corrective Action(s): Repair all lines to ensure good repairl. To be corrected within 1 day.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): Observed two boxes of raw chicken stored at room temperature. When inquired, the operator stated that the chicken was frozen and has been taken out of the cooler to thaw.
- Corrective Action(s): Do not thaw frozen potentially hazardouse foods at room temperature. Thaw under refrigeration at 4°C or lower. OR under cold running water fully submerged.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: 1. No food contact surface sanitizer was available
- 2. Chlorine dishwasher was not dispensing sanitizer. Chlorine was measured at 0ppm. Corrected During Inspection.
- Corrective Action(s): 1. Make the sanitizer before startying the operation. Corrected During Inspection.
- 2. Repair. To be corrected within 1 day.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Observed the following:
- -Multiple broken metal equipment/utensils
- -Black mold on the fridge fans (walk-in)
- -Multiple scoops touching the foods (handles must not touch).
- Corrective Action(s): Discard equipment that is broken
- Clean and sanitize.
- To be corrected within 1 day.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed the following:
- -Unfinished wooden shelves
- -Caked on debris on marinator, chicken seasoning area, scoops.
- -Black dust on the ceiling tiles.
- Corrective Action(s): Clean. To be corrected within 2 weeks
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The dishwasher was ot dispensing Chlorine.
- Corrective Action(s): Fix. To be corrected within 1 day.
- Violation Score: 3
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer prepared to measure between 100-200ppm chlorine.
- Corrective Action(s): Prepare chlorine sanitizer for the front and back of house to measure between 100-200ppm.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): All handwashing sinks lack liquid soap.
- Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels at all times to faciliate staff hand hygiene.
- Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Observed there is a low-temperature dishwasher installed with not 3-compartment sink as mentioned in report#RDUT-CW4N5V.
- Corrective Action(s): Submit updated floorplan for health review and approval. Corrected by: January 15, 2025.
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation (CORRECTED DURING INSPECTION): No staff on-site with valid FOODSAFE Level 1 certification or equivalent able to present to inspector for validation.
- Corrective Action(s): At least one staff must be on-site at all times during operatiopn with valid FOODSAFE LEvel 1 certification able to present to inspector for validation.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): cooler in front part of kitchen at 8.1*C probed; 14*C ambient temperature
- Corrective Action(s): operator discarded all potentially hazardous food; cheese, cooked chicken, open sauces, macaroni salads; operator to use walk-in cooler until unit serviced
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): no food contact surface sanitizer at time of inspection
- Corrective Action(s): ensure sanitizer is available at all times during operation (operator prepared 100ppm bleach sanitizer)
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): rear hand wash station blocked with kitchen utensils; no paper towel available
- Corrective Action(s): ensure hand wash station is equipped & available as intended
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): employee lack hand wash station & misuse of single use glove
- Corrective Action(s): ensure regular hand washing &/or as needed during food handling
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: dry food containers have scoops stored directly in contact with food
- Corrective Action(s): ensure scoops stored in manner as to not expose food to contamination
- Violation Score: 3
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation (CORRECTED DURING INSPECTION): repeat violation of operator using single use gloves more then once
- Corrective Action(s): ensure single use items are used only once to reduce the risk of cross contamination
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): Chunks of flour and chicken juice combined were found in the battering station
- Corrective Action(s): Discarded at the time of inspection.
- Discard the batters after each batch or within 4 hours or maintain the batters 4C or below to prevent microbial growth.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer bucket in the food preparation area was measured at 10ppm.
- Corrective Action(s): Ensure 100ppm chlorine sanitizer concentration.
- Violation Score: 5
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation (CORRECTED DURING INSPECTION): Observed single use disposable gloves being re-used
- Corrective Action(s): Discarded. Use the single use gloves only once.
- Violation Score: 3
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]