INSPECTION REPORT Health Protection JSAS-BPBQXB

PREMISES NAME KFC #1800		Tel: (604) 433-2220 Fax:
PREMISES ADDRESS 5094 Kingsway Burnaby, BC V5H 2E7		INSPECTION DATE May 5, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aly Janmohamed		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean dishware stored on lower storage shelving next to raw chicken marinator tumbler and containers of raw chicken. Corrective Action(s): Relocate clean dishware to another shelf that does not pose a contamination risk. Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in back storage room - around ventilation ducting. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3

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

Comments

All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Handwashing facilities maintained. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat) Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Walk-in Cooler 1 C Walk- in Freezer -12 C Upright freezer -10 C Right upright warmer top 78 C / bottom 68 C, Left upright warmer top 74 C / 69 C Prep cooler 4 C, 2 door upright cooler 0 C, hot holding shelf 68 C Counter warmer inserts: 73-84 C COVID-19 FHA bulletin provided and discussed. - premise operating as take-out / drive through only, seating / counter is closed - customer line-up queue marked on floor - sneeze guard installed at point of sale counter - self serve pop dispenser and beverage cooler not in use Make sure you and your employees wash hands frequently and thoroughly using soap and water; scrub hands for at least 20 seconds Practice social distancing amongst workers wherever and whenever possible Require social distancing for your customers. Have them maintain a distance of at least 2 metres from others Stay home if you are sick Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward Minimize handling of take-out containers (e.g. coffee cup lids) Customer containers, such as coffee cups or other reusable containers must not be refilled Clean and sanitize food contact surfaces routinely using an approved sanitizer such as bleach. Prepare the solution by mixing 4 ml of 5.25% unscented bleach per litre of water (200 ppm). If you use a higher concentration the solution must be rinsed off with potable water Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air dry