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Jojo's Chicken Shack

104B - 382 175A St, Surrey · Restaurant

9 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bleach sanitizer in a spray bottle was measured with concentration over 400 ppm. 100-200 ppm is required to properly sanitize food contact surfaces.
      • 2. Mildew observed inside the ice machine.
      • Corrective Action(s): 1. Staff diluted the bleach sanitizer to 200 ppm. Ensure bleach sanitizer is maintained at 100-200 ppm.
      • 2. Clean and sanitize ice machine. Remove the current batch of ice and first batch after sanitizing. Correct by: today.
      • Violation Score: 9
      • 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 the staff to take FOODSAFE Level 1 course or schedule the shift accordingly. Correct by: Jan 27, 2026.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The container holding the in-use ice scoop noted unsanitary and had a dead mosquito in it.
      • Corrective Action(s): Supervisor removed the ice scoop and container for cleaning and sanitation. Please ensure the ice scoop and container are both included in the daily sanitation schedule.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing paper towel in the men's washroom.
      • Corrective Action(s): Supervisor refilled the dispenser during the inspection. Facility must ensure that all handwash stations are equipped with liquid soap and paper towel at all time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Single-use containers, with no handles, are being used as dispensers and were stored in bulk spice containers.
      • Corrective Action(s): Remove these containers and use proper dispensers with handles with prevent potential cross-contamination.
      • Date to be corrected by: Today
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing sink next to the deep fryer and sandwich prep cooler observed to have loose cold water faucet which cannot dispense cold water.
      • Corrective Action(s): Service aformentioned equipment to ensure handwashing sink can dispense cold and hot water. Temporary use other kitchen handwashing sink until the handwashing sink near the deep fryer has been serviced. Corrected by: January 17, 2024.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing sink lack paper towels. Back handwashing sink near the stand-up cooler cold water faucet was loose so that it cannot dispenser cold running water.
      • Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of grease observed on exhaust hood vents at the deep fryer area.
      • Corrective Action(s): Clean and sanitize the aformentioned areas. Ensure weekly cleaning of exhaust hood vents are conducted to prevent grease build-up. Increase in frequency may be warranted depending on volume. Corrected by: August 29, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink next to stand-up cooler cold water faucet was loose which cannot allow cold water to dispense.
      • Corrective Action(s): Service the cold water faucet tap to ensure that it can be dispensed.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Three metal containers/inserts of food (sauce, gravy and mashed potatoes) observed stored directly on the grill top in the kitchen. Grill top is observed turned on. When asked, staff stated that they are reheating the foods to be stored in the warmer. If they do not reheat on the grill top, he stated the foods will be reheated in the warming unit.
      • Corrective Action(s): All potentially hazardous foods must be reheated to 74'C before being stored in the hot-holding unit, at or above 60'C. All potentially hazardous foods must be reheated to 74'C for a minimum of 15 seconds within a maximum of 2 hours. Foods may be reheated in the microwave or in a mixing bowl over the stove top.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in pail (X1) at front service area measured at 0 ppm QUATs concentration with test strip. Staff replaced sanitizer with fresh sanitizer which later measured at 200 ppm QUATs concentration.
      • Corrective Action(s): Prepare fresh QUATs sanitizer daily (as per approved sanitation plan) to ensure food contact surfaces are maintained in sanitary condition and to prevent contamination of food. Clean and sanitize all surfaces at least every 4 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at front service area and in preparation area is not supplied with single-use paper towel during inspection. Staff placed paper towel roll and paper towel in the dispenser at both hand washing stations during inspection.
      • Corrective Action(s): Maintain all hand washing stations supplied with hot and cold running water, liquid soap and paper towel to ensure staff are washing their hands properly and at adequate frequency.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: [REPEAT VIOLATION] Operator has not provided acceptable updated food safety plan for new menu items. Menu has expanded to include breakfast sandwiches and tacos.
      • Corrective Action(s): Submit an updated food safety plan including the new menu items by March 17, 2023. Do not add menu items until items are first approved by the health inspector. Failure to comply may lead to progresssive enforcement action.
      • To be corrected by: March 17, 2023
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. QUATs sanitizer in sanitizer pails with wiping cloths (X2) measured at 0-100 ppm QUATs concentration during inspection. Staff replaced QUATs sanitizer during inspection which measured at 200 ppm QUATs concentration with test strip.
      • 2. Bleach sanitizer in 3-compartment sink measured at 0 ppm chlorine concentration with test strip. Staff replaced bleach sanitizer solution during inspection which measured at 100 ppm chlorine concentration with test strip.
      • Corrective Action(s): 1. Change sanitizer solution in sanitizer pails more frequently (as per approved sanitation plan). Verify sanitizer concentration throughout the day using the available QUATs test strips, ensuring solution is at 200 ppm QUATs concentration.
      • 2. Measure bleach in the 3rd compartment with available test strips prior to sanitizing dishes to ensure sanitizer is at 100 ppm chlorine concentration to effectively sanitize dishware, utensils and equipment.
      • Violation Score: 15