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Jojo Chicken Shack

105 - 15785 Croydon Dr, Surrey · Restaurant

6 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Two insert of sandwich sauces, one insert of cut tomato, one insert of cheese curd and one insert of processed cheese stored in the sandwich cooler were measured.
      • Corrective Action(s): Cheese curd and processed cheese were discarded. Move other food into the walk-in cooler. All potentially hazardous food must be stored at 4C or less.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at the entrance was obstructed by single-use apron at front.
      • Corrective Action(s): Remove the apron in front of hand washing station. Do not store any items in front of hand washing station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Chlorine sanitizer at front the service area measured at over 400 ppm in concentration.
      • 2. Raw meats were stored beside burger buns in the walk-in cooler.
      • Corrective Action(s): 1. Dilute the chlorine sanitizer to 100-200 ppm in concentration. Ensure food surface sanitizer are maintained at correct concentration.
      • 2. Raw meats must be stored away from ready to food, fruits and vegetable. Move all raw meats to the lowest shelf away from other foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich cooler measured with an ambient air temperature of 16C.
      • Corrective Action(s): Service / repair the sandwich to ensure ambient air temperature can be maintained at 4C or less. Do not store any potentially hazardous food until it is serviced and verified. Correct by: Nov 27, 2025.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Send at least one staff to take FOODSAFE Level 1 course or equivalent. Correct by: Dec 05, 2025.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in spray bottle was measured at 0 ppm.
      • Corrective Action(s): Staff discarded and refilled the spray bottle with 200 ppm chlorine sanitizer. Clean and sanitize all food contact surfaces in the kitchen area.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent. This is a repeated violation.
      • Corrective Action(s): At least one staff on duty must have FOODSAFE Level 1 or equivalent. Send staff to take FOODSAFE Level 1 course. Repeating this violation in the future will result in enforcement actions. Correct by: Jul 21, 2025.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauce stored in the hot holding unit was measured with an internal temperature of 43C. Staff stated it was heating up in the hot holding unit after transferred from cooler.
      • Corrective Action(s): Do not heat up food with the hot holding unit. Heat up food to 74C with the stove and hot hold the food at 60C in the hot holding unit.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff on duty must have FOODSAFE Level 1 or equivalent. Send one staff to take FOODSAFE Level 1 course. Correct by: March 19, 2025.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher dispensed 36C at plate level.
      • Corrective Action(s): Do not use the dishwasher. Set up manual dishwashing and manually wash and sanitize all plates and utensils.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid hand soap was not provided at one of the hand washing station. The dispenser had fall off the wall.
      • Corrective Action(s): Obtain a bottle of liquid hand soap and place it close to the hand washing station.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Liquid hand soap dispenser fell off the wall in the kitchen.
      • 2. High temperature dishwasher unable to reach a final rinse cycle of 71C or higher.
      • Corrective Action(s): 1. Install the liquid hand soap dispenser back on the wall beside the hand washing station. Correct by: Oct 8, 2024.
      • 2. Service the high temperature dishwasher to ensure the final rinse cycle can reach 71C or higher at the plate level. Correct by: Oct 3, 2024.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food surface sanitizer not readily available for use at the time of inspection.
      • Corrective Action(s): Staff prepared 100 ppm bleach sanitizer in pail. Food surface sanitizer must be readily available (in spray bottle, pail) during operation. Clean and sanitize food contact surfaces in the kitchen.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Leaking cold water faucet observed at the front kitchen hand washing station. The cold water had been turned off at the water line to shut off the leak.
      • Corrective Action(s): Turn on the cold water line and ensure hand washing station is provided with hot/cold running water.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Cold water faucet for the front kitchen hand washing station was leaking water.
      • 2. Dishwasher was not working and leaking water as stated by the operator.
      • Corrective Action(s): 1. Service the cold water faucet to stop the leak.
      • 2. Service the dishwasher to ensure it can function properly with a final rinse cycle at least 71C or higher. Correct by: March 22, 2024.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher registered 40C at plate level. At least 71C is required to properly sanitize plates and utensils.
      • Corrective Action(s): Staff set up manual dishwashing at the 2 compartment sink. Sanitizing plates, utensils and food contact surfaces at the 2 compartment sink. Do not use the dishwasher for now.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Cold water tap for kitchen hand washing station near the entrance was broken and unable to control cold water flow.
      • 2. Kitchen hand washing station near the walk-in cooler was clogged.
      • 3. Hand washing station in the two washrooms was missing hand soup in one and paper towels in the other.
      • Corrective Action(s): Service the aforementioned hand washing station to ensure cold water tap is working properly and unclog the drain. Liquid hand soap and paper towels must be provided at all hand washing stations. Correct by: Jul 31, 2023.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher registered 40C at the plate level.
      • Corrective Action(s): Service the high temperature dishwasher to ensure at least 71C can be registered at the plate level. If this is an operating error. ensure to educate staff on properly operating procedure of the dishwasher. Correct by: Jul 31, 2023.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty had a valid FOODSAFE Level 1 certificate or equivalent.
      • Corrective Action(s): At least one staff on site must have FOODSAFE Level 1 or equivalent during operation. Send one staff to take the FOODSAFE Level 1 or equivalent course. Correct by: Aug 27, 2023.
      • Violation Score: 1