KFC - Whistler - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 24, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: The wooden racks in the walk in freezer needs to be finished with waterproof paint or equivalent to make them easily cleanable.
Corrective Action: Please provide a coat of waterproof paint or equivalent material to make the wooden racks smooth and easily cleanable.
 |
| 118 | Other (Specify)
Observation: Temperature log is not upto date.
Corrective Action: Temperature log must be regularly maintained. Please ensure that all the shift supervisors are trained in monitoring and recording equipment temperatures.
|
| 403 | Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2))
Observation: The undercounter cooler storing potentially hazardous dressings is running at 9 degree Celsius.
Corrective Action: Repair/service the undercounter cooler. It must be able to maintain less than 5 degree Celsius all the times. The dressings in this cooler relocated to another cooler at the time of this inspection.
|
Comments:
Discussed the results of this inspection with Marco Dehghani, the operator of this establishment.
In compliance items:
- Except otherwise noted in the violation section, all the refrigeration temperatures below 5 degree Celsius.
- Thermometer provided in the all the refrigerators and freezers.
- Hot holding temperatures are above 60 degree Celsius.
- The sanitizer dispenser providing >200 ppm quat sanitizer.
- Sanitizer bottles are labelled.
- Foodsafe certified food handlers available.
- Facility is satisfactorily maintained.
- No signs of any pest infestation.
- Hand washing facilities are satisfactory.
- Food storage practices appear to be satisfactory.
- Food handling practices appear to be satisfactory.
- Food service permit is posted.