INSPECTION REPORT Health Protection JELR-AWA2YM

PREMISES NAME KFC #1815		Tel: (604) 531-2727 Fax:
PREMISES ADDRESS 1531 Johnston Rd White Rock, BC V4B 3Z6		INSPECTION DATE February 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aly Janmohamed		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: There are no non-critical hazards.

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

Comments

Temperature checks: Walk-in and salad storage coolers are at 4 C or colder. Prep cooler empty at bottom but is at 4 C also. Hot holding chicken, crispy chicken and chicken for sandwiches are all at 60 C or hotter. Chicken (just cooked) temperature >74 C. Gravy - procedures reviewed. Crackling is stored in cooler (4 C) and gravy cooked in commercial gravy pot. Gravy hot holding today in hot holding cabinet was at >60 C and gravy in hot holding unit on counter was at >74 C. Time tracking is done for chicken and gravy also. Hand washing: Raw chicken area hand sink and salad/cooked food service areas both have hand washing stations with soap and paper towels. Staff washroom has soap and paper towels. Food Storage: Walk - in storage - raw chicken is separate from salads and other cooked items. Salads are bagged and portioned in the front area. Sanitation: Triple sink is set up using quats 200ppm to sanitize utensils. Wiping cloths are stored in sanitizing solution. Dry storage - food is up off of the floor. Oil is filtered daily and changed frequently.