INSPECTION REPORT Health Protection 249489

PREMISES NAME KFC #1837		Tel: (604) 854-5614 Fax:
PREMISES ADDRESS 2677 Clearbrook Rd Abbotsford, BC V2T 2Y6		INSPECTION DATE August 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aly Janmohamed		NEXT INSPECTION DATE August 14, 2020
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: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Batteries need to be replaced for hand soap dispenser in washroom. Hand washing is critical in preventing contamination of food and the prevention of food borne illnesses. Hand soap still available for staff. Corrective Action(s): Correct by Aug 10 2020

Non-Critical Hazards: Total Number: 3

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Upright freezer was above -18 C Corrective Action(s): Reduce temperature of freezer. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food premises not maintained in sanitary condition - build up of dirt and debris. Freezer has plastic and debris on the ground and under the shelves. The wall near the fryer also had a build up of grease and debris. No light in the closet with the mop sink. Replace the bulb Corrective Action(s): Ensure areas are cleaned on a frequent basis. Correct by Aug 11 2020 Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Add a thermometer inside Corrective Action(s): Violation Score:

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

Comments

Quats measured at 200 ppm in buckets for wiping rags as well as third compartment sink for dish washing. Test strips were also available. Food items were covered and protected from contamination Walk in coolers temperature recorded to be 4 C or lower Walk in freezer temperature recorded to be -18 C or lower Hot holding for fried chicken recorded to be 60 C or higher Hot holding unit for corn, soup, and gravy recorded to be 60 C or higher Prep table had temperature of 4 C or lower Temperature logs were available and are recorded twice per day Multiple staff members are Foodsafe level 1 certified Pest control in place, once a month inspections from Rertokil Steritech Covid-19 safety plan in place, employees wear masks, gloves and are required to take a covid safety course offered by employer Adequate sanitation plan and cleaning schedule.