INSPECTION REPORT Health Protection JSAS-CT7STM

PREMISES NAME KFC #090-003		Tel: (604) 451-0177 Fax:
PREMISES ADDRESS 331 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE June 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anar Mohamed		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Unfinished wood supports have been installed under front service counter. Corrective Action(s): Unfinished wood is to be finished smooth and painted with mulitple coats to provide a smooth, washable surface. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat) Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Walk-in Cooler 3 C Walk- in Freezer -14 C Top henny penny warmer 80 C, Bottom henny penny warmer 73 C Upright freezer -14 C, prep cooler 4 C 1 door upright cooler 0 C, Wall food warmer: 81 - 84 C Gravy takeout drawer: 77 C Warmer inserts corn 86 C, potatoes 72 C gravy 78 C Front pepsi cooler 8 C (no potentially hazardous food) Note: Handsink station: Some staff are dispensing papertowels with soiled hands prior to washing their hands. Staff are to wash hands first, then dispense papertowels with clean hands to avoid cross contamination. Temperature logs are maintained digitally.