INSPECTION REPORT Health Protection 248251

PREMISES NAME KFC #1820/Taco Bell		Tel: (604) 569-7999 Fax:
PREMISES ADDRESS 13577 73rd Ave Surrey, BC V3W 2R5		INSPECTION DATE September 3, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Rakesh Das		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheesecake inside stand up cooler measured at internal temperature of 6.2C. Corrective Action: Box of cheesecake was moved into a functional walk-in cooler which maintained a temperature of less than 4C. All potentially hazardous foods must be stored at or below 4C to prevent microbial and/or toxin production in the food which may potentially cause foodborne illness. Do not store any potentially hazardous foods in the stand-up cooler until it maintains. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station in washroom lacks liquid soap at time of inspection. Corrective action: Staff placed a pump liquid soap in washroom at time of inspection. Handwashing station must be supplied with hot/cold running water, liquid soap and single-use paper towel to allow for adequate handwashing. Adequate handwashing is necessary to maintain employee hygiene in order to prevent food contamination which may cause foodborne illness. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand up cooler measured at 8.2C ambient air temperature. Door does not close properly. Corrective action: Potentially hazardous food (cheesecakes) were moved to a functional walk-in cooler at time of inspection. Do not store potentially hazardous food in this stand up cooler until it is able to maintain a temperature of 4C or less. Fix cooler door to enable cooler to hold adequate temperature, which is required to prevent microbial growth and/or toxin production in potentially hazardous foods. Corrective Action(s): Violation Score:

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

Comments

Temperatures -Walk-in cooler, prep cooler (top and bottom sections), beverage cooler all measured below 4C. -Walk-in freezer and stand-up freezer measured below -18C. -All hot holding units measured above 60C. -Temperature loss maintained and available at time of inspection. -All cooler and freezer units have thermometers. -Probe thermometer is available for staff to take internal temperatures of food. Storage -All food stored at least 6 inches off the floor. -Raw chicken inside walk-in cooler stored in separate area designated for chicken. -All foods inside cooler and freezer stored at least 6 inches off the floor, covered and stored in organized manner. -Raw meats stored separate from ready to eat foods. -Clean equipment are stored in sanitary condition. -Dry foods are stored off the floor at least 6 inches and stored in sanitary condition. -Adequate storage area is available for clean equipment and utensils. -Chemicals are stored in a cabinet away from food. Sanitation and hygiene -3 compartment sink used for ware washing has 3 drain plugs and side board for air drying. -Hand washing sink in kitchen is supplied with hot/cold running water, liquid soap and single-use paper towel. -Sanitizer pails measured at 200ppm Quaternary ammonia compound. Pails are labelled. -Sanitizer at dispenser measured at 200ppm Quaternary ammonia compound. -Ice machine is clean and scoop is stored in sanitary condition in a clean container. -Exhaust canopy is clean -Washroom is clean -staff clothing is clean, hair nets are used and good hand hygiene was observed. -Mop sink is clean -Sanitizer test strips are available for QUATS -Nozzle for soft drink dispenser is clean Pest Control -No sign of pest activity noticed at time of inspection -Back door is closed at time of inspection -Pest control reports are available and indicate no pest activity. General/Practices -Adequate lighting is present throughout facility -All light fixtures are covered with shatterproof covering. -All surfaces are smooth, non-absorbent and easy to clean. -General construction is good -Foods purchased from approved sources. -Ceiling tile, walls, floor are well maintained. -Employee has FOODSAFE Level 1 equivalent - BASICS-fst 3rd edition -Chicken cooked at time of inspection measured at 94C (above 74C requirement) internal temperature -Thawing procedure discussed with staff. Staff mention frozen foods are thawed inside walk-in cooler. -Hot held chicken are time-controlled for 2hr and then discarded. -Hot held gravy and mashed potato are time-controlled and discarded in 4 hr.