INSPECTION REPORT Health Protection 224678

PREMISES NAME KFC #1837		Tel: (604) 854-5614 Fax:
PREMISES ADDRESS 2677 Clearbrook Rd Abbotsford, BC V2T 2Y6		INSPECTION DATE May 7, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aly Janmohamed		NEXT INSPECTION DATE May 13, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit was not posted; decal was available in the office; operator to post the permit in a conspicuous location to allow the public to know the facility received approval from Health inspector and permitted to operate Corrective Action(s): Correct by 2019/05/13 Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease on handles for coolers and paper towel dispenser was noted Corrective Action(s): Operator to keep the mentioned area clean to prevent cross contamination during food handling. Correct immediately Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one in the premises had foodsafe level 1, manager's foodsafe level was expired Operator to ensure at least 1 staff has Foodsafe level 1 in the premises working at all times, this is to make sure staff have knowledge to hand food safely Corrective Action(s): Correct immediately

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Hand washing stations were adequate with warm water, soap and paper towel Monitoring log for temperature of cold holding units and hot holding units were available and up to date. Hot holding unit for soup, corn and mashed potato at 60 C or hotter (all hot perishable food in hot holding units are time tracked and the food items are discarded every 2 hours) Hot holding units for fried chicken at 60 C or hotter Sanitizer (Quaternary Ammonium) at 200 ppm available in buckets to store wiping rags and in third sink for 3-compartment sink. Pest control in place; no sign of pest observed at the time of the inspection Cold holding units (prep, cooler, upright cooler and walk in cooler) at 4 C / 40 f or colder Walk in freezer and upright freezers at -18 C / 0 F or colder Good storage practices overall; food items were covered, labelled and dated All thermometers were in good working order Staff were washing their hands frequently and they were wearing proper hair protection and attire Follow up to be done in a week