Report No. 252586

INSPECTION REPORT
Health Protection
252586

PREMISES NAME
Popeyes Louisiana Kitchen (Abbotsford)

Tel: (778) 856-0215
Fax:

PREMISES ADDRESS
101 - 34261 Marshall Rd
Abbotsford, BC V2S 1L8

INSPECTION DATE
May 14, 2021

TIME SPENT
2.5 hours

OPERATOR (Person in Charge)
Asao Ahmed & Vishal Singapuri

NEXT INSPECTION DATE
12 Months

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]

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 (CORRECTED DURING INSPECTION): Handwashing station near breading area was obstructed by a dry ingredient bin.
Corrective Action(s): *Corrective action: Dry ingredient bin was relocated to an appropriate storage area at the time of inspection. All hand-washing stations must always be accessible to employees to wash their hands to prevent contamination of foods.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Lid of dry ingredient (flour) bin was left uncovered.
2. Bucket of pickles was uncovered in the walk-in cooler.
3. Container and tray of frozen pies were uncovered in the upright freezer.
*Corrective Actions: 1. Lid was closed at the time of inspection.
(NOTE: Ensure lids of dry ingredient bin are closed when not in use).
2. Bucket of pickles were covered at the time of inspection.
3. Frozen pies were covered at the time of inspection.
Ensure all food items are covered to protect from contamination that may lead to foodborne illness.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1. Sliced pickles and pickle juice were spilled on the floor in the walk-in cooler.
2. Food build up observed on the plastic curtains in the walk-in cooler.
* Corrective Actions: 1. Spilled pickles and pickle juice cleaned up at the time of inspection. Ensure spilled foods are cleaned up in a timely manner to prevent attraction of pests which can carry pathogens and contaminate foods leading to foodborne illnesses. Pickle juice on the floor is also a slipping hazard.
* Corrective Actions: 2. Plastic curtains cleaned and sanitized at the time of inspection. Ensure plastic curtains are thoroughly cleaned on a frequent basis to prevent contamination of food handlers' hands when entering/exiting the walk-in cooler. Soiled plastic curtains can also attract pests which can introduce pathogens into the premises.
Corrective Action(s):
Violation Score:

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Paper napkin was wrapped around handle at walk-in cooler.
*Corrective action: Paper napkin removed from walk-in cooler handle at the time of inspection. Do not wrap paper napkins around door handle as the material cannot be effectively cleaned and sanitized. Increase cleaning frequency of cooler door handle to prevent accumulation of food debris or residue.
Corrective Action(s):
Violation Score:

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

Comments

General Comments:
1. Temperatures:
- Walk-in cooler measured at 0 deg. C. Raw chicken probed at 1.4 deg C internal temp.
- Walk-in freezer measured at -19.0 deg C
- Walk-in freezer measured at -18.2 deg C
- Sandwich prep cooler measured at 3.4 deg C (top), 3.0 deg C (bottom). Spicy mayonnaise insert probed at 2.9 deg C internal temp.
- Marinated meat undercounter cooler measured at 3.6 deg C.
- Biscuit undercounter cooler measured at 3.8 deg C.
- Coleslaw undercounter cooler measured at 3.4 deg C.
- Beverage cooler measured at 3.0 deg C.
- Hot holding for red beans, rice, mashed potatoes, and gravy probed at 81.5 deg C, 74.0 deg C, 78.6 deg C, and 77.7 deg C internal temp.
- Hot holding for chicken tenders, butterfly shrimp, and fries probed at 65.0 deg C, 75.7 deg C, and 88.0 deg C internal temp.
- Hot holding for fried chicken probed at 71.2 deg C internal temp.
- Staff observed discarding food items past the scheduled hot holding times.
- All coolers and freezers equipped with accurate thermometers.
- Digital temperature log maintained and updated every 4 hours.
- probe thermometer available on site.

2. Hygiene:
- All handwashing stations supplied with hot and cold running water, liquid soap, and single use paper towels.
- Employee observed practicing correct and frequent handwashing
- Proper glove use practices observed
- Clean uniforms and hair restraints worn by employees.

3. Sanitation:
- Three compartment sink available for manual ware washing. QUATS sanitizer in 3rd compartment measured at 200ppm as per test strips. Sink plugs present. Test strips available.
- QUATS sanitizer pails measured at 200ppm. Pails were labelled and wiping cloths present inside. Sanitizer is refilled every 2 hours.
- Rice scoops stored under running water in dipper well.
- Exhaust canopy maintained in a sanitary condition - no accumulation of grease (next service date: November 2021).
- Staff washroom maintained in a sanitary condition
- General sanitation is satisfactory (*except noted violations above)

NOTE: Wet mops were stored on the ground in the mop sink area. Ensure mops are hung up or stored upright after use to facilitate drying and to prevent potential breeding sites for pests, eg. fruit flies)

4. Storage:
- All foods covered and protected from contamination (*except noted violations above)
- All food items and supplies stored at least 6 inches off the ground
- Raw chicken stored separately from ready-to-eat foods in walk-in cooler
- Food grade container used
- Pest-proof container used for dry ingredients - scoop stored outside container
- Chemicals stored separately from food areas.

5. Pest control:
- No pest activity noted during inspection. Pest control company (Orkin) contacted monthly.
- UV Fly traps and rodent traps in place. Traps maintained in clean condition.

6. Administration:
- FOODSAFE Level 1 equivalent (Servsafe Food handler) certified employees present during inspection.
- Permit posted in visible location

COVID-19 Safety Protocols:
- Workplace COVID-19 Safety plan on-site
- signage posted at front entrance
- Masks worn, barriers installed, physical distancing marks in place
- Daily health screening conducted for employees prior to shift