INSPECTION REPORT Health Protection CPAK-BENPQY

PREMISES NAME KFC #1838		Tel: (604) 543-7879 Fax:
PREMISES ADDRESS 12121 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE August 2, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ay Janmohamed		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Individually portioned/packaged cheese curds and sauce for corns- butter/oil stored in mini cooler had temperature measured at 6-7'C. All moved to the stand up cooler at this time. No other potentially hazardous foods stored in this unit. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at or below 4'C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mini cooler in kitchen had ambient air temperature above 4'C. Temperature to be adjusted by the Manager when returned. Corrective Action(s): If the temperature of the cooler cannot be adjusted down to 4'C, call for service and notify the health inspector. Meanwhile, ensure no potentially hazardous foods are stored in the unit. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating below required temperature of 4'C, except mentioned above; Freezers operating below required temperature of -18'C. -Hot holding units operating above 60'C. Cooking temperatures recorded on a log. -Thermometers available for temperature monitoring. Records kept up to date. -Corporate's time stamped system being followed properly. -General food storage practice good throughout. -200ppm Quats available in buckets throughout and in 3 compartment sink. Automated dispenser at correct concentration. -Breading/deep frying station maintained in sanitary condition. -Ventilation canopy hood serviced and maintained. -Traps in place. No evidence of pest activity observed. -Professional pest control company contracted for regular visits. Recent reports kept on site. -Washroom handsinks satisfactory. General maintenance and sanitation of the facility good. Floors are clean throughout. NOTE: Ensure to clean the wheels of cooking equipment in kitchen as discussed at this time. NOTE: Ensure no cardboards are placed behind the gravy making station. Please contact the health inspector for any questions or concerns.