INSPECTION REPORT Health Protection TCHI-DHQQ5Q

PREMISES NAME KFC #1820/Taco Bell		Tel: (604) 569-7999 Fax:
PREMISES ADDRESS 13577 73rd Ave Surrey, BC V3W 2R5		INSPECTION DATE June 17, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rakesh Das		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

Routine Inspection Conducted: Observation: - Walk-in cooler temperature at 1'C - Walk-in freezer temperature at -18'C - 1 door chest cooler temperature at 2'C - 1 door prep cooler temperature at 3'C - 1 door chest freezer temperature at -17'C - Hot holding insert units temperature at 62'C - Chicken hot holding unit chicken internal temperature at 67.5'C - Gravy hot holding unit temperature at 63'C - Thermometer available on-site and in use - Temperature log is well maintained - Hand washing station equipped with hot/cold running water, liquid soap and paper towels - Sanitizer in 3 compartment sink and buckets measured 200 ppm QUATS - Overall sanitation of facility satisfactory - Ice machine observed to be sanitary at time of inspection, scoop stored outside of the ice machine in a clean container - Food in inserts are time stamped, and will be discarded after the time stamp. - Products stored off floor, sealed and labelled - Chemicals stored separately from food General: - No pest activity observed at time of inspection, pest control reports available for reivew - Permit posted at plain view to public - Staff with FOODSAFE level 1 or equivalent valid until March 2029 Inspection report will be emailed to the operator. Contact your district inspector if you have any question.