INSPECTION REPORT Health Protection JPAK-BAXU6G

PREMISES NAME KFC #1826		Tel: (604) 792-3251 Fax:
PREMISES ADDRESS 2 - 45955 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE April 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Deanna Heaven		NEXT INSPECTION DATE April 09, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Observed several aggregation of ants under chicken battering station. Pest management makes monthly visits and reports are stored online. Several previous reports indicate that cleaning is required, although not many activities. Corrective Action(s): Required operator to clean the areas under chicken battering station, remove all ants, clean then sanitize the area to remove all food and water sources for the ants. Date to be corrected by: April 9th 2019 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Food debris and grease build up noted in the cooking area, especially under deep fryers; grease build up noted on the wall and covers of vent hood beside deep fryers. 2. Flour and food debris noted under chicken battering station. Corrective Action(s): Required operator to perform thorough cleaning of the whole premises. Operator is to set up more frequent cleaning schedule to ensure accumulation do not happen. Date to be corrected by: April 9th 2019 Violation Score: 9

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks QUAT sanitizer available on site and in use; detected 200 ppm of QUAT. Many QUAT buckets were placed throughout the facility All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holdings at 60 C or higher Three compartment sink used for manual dishwashing, sanitizing sink was filled with QUAT (measured to be at 200 ppm) Separate tongs available at sandwich prep station Time stamps for all items noted; stamp indicates prep time, and discard time Beverage dispenser maintained by technician from Pepsi Washrooms maintained in sanitary condition Proper and frequent hand washing performed by staff in the kitchen **Pest report reviewed with manager on site**