INSPECTION REPORT Health Protection KDEL-APUUJ4

PREMISES NAME KFC #1838		Tel: (604) 543-7879 Fax:
PREMISES ADDRESS 12121 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE August 2, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ay Janmohamed		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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

Handwashing station in food prep area is equipped with hot/cold running water, liquid soap and paper towels. Handwashing stations in washrooms are equipped with hot/cold running water, liquid soap and hand dryers. Note: all dispensers are permanently mounted to walls and in good working order. Walkin cooler at 3c and equipped with thermometer. Walkin freezer at -20c. Cooler in food prep area at 4c. Freezer in food prep area at -19c. Hot holding is >60c. Gravy was found to be at 71c during time of inspection. Note: Thermometers (surdel) probe available for all temperature checks. Temperature log is completed twice daily and recorded on routine basis. Quat sanitizer in 3 compartment sink is at 200ppm concentration. Quat sanitizer in buckets located throughout kitchen facility at 200ppm concentration. Sanitizer buckets are labelled. Logs are recorded on routine basis. Washrooms were in good sanitary condition during time of inspection. All chemicals are being stored separate from food contact areas. Lockable closet is available for chemical storage. Employees observed to have proper protective wear (uniforms). Pest Control is in place. Abell Pest control is employed for all pest control inspections. Overall facility is in sanitary condition. The following requires operator's attention: 1. Pest control: Attention is required for fly pests in front area. Ensure to have a plan to prevent pests from entering and harboring in dining area.