INSPECTION REPORT Health Protection JMAA-BHQUDW

PREMISES NAME KFC #1820/Taco Bell		Tel: (604) 569-7999 Fax:
PREMISES ADDRESS 13577 73rd Ave Surrey, BC V3W 2R5		INSPECTION DATE November 8, 2019	TIME SPENT 1.25 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front cooler (intended only for beverages) was at 8C and continued to hold potentially hazardous foods (cheesecake at 8C). This is a repeat violation. Corrective Action(s): Cheesecake (approximately 15 units) all discarded at time of inspection. Do not use this cooler for any non-shelf stable products. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Mildew / mould-like residues noted in the interior (sides) of the ice machine. Corrective Action(s): Empty ice machine and sanitize as per your sanitation plan. Run the ice machine for several cycles after cleaning and sanitizing before re-using it. Date to be corrected by: End of day today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Following areas have accumulated grime and need to be cleaned: 1. In the center of the kitchen (between equipment) - spilt chicken and debris noted 2. Walk-in cooler chicken compartment, along the corners, has accumulated spilt debris / organic material 3. Walk-in cooler (general compartment) underneath the shelving 4. Further cleaning above the raw chicken prep sink - loose grout mixed in with chicken debris / juices observed Corrective Action(s): Clean and degrease the aforementioned areas. Regrout the area about the raw chicken prep sink. Ensure that the chicken breading area remains in good sanitary condition. Date to be corrected by: Nov 12, 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser releases approximately 400 ppm QUATS (quaternary ammonium compound) according to EHO's test strip and the manufacturer supplied test strip, as tested at approximately 20-25C. Corrective Action(s): Target QUATS concentration is 200 ppm as per your manufacturer's directions. Supervisor will be manually diluting until the dispenser releases 200 ppm QUATS. Adjust the dispenser so that it consistently dispenses the target concentration of 200 ppm. Date to be corrected by: Nov 12, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. Premise is in satisfactory sanitary condition. The following was observed: 1. Temperatures - Temperature logs present and up-to-date - Walk in cooler at 2C - Undercounter salad prep cooler at 2C (bottom) and 4C (top). Cheese inside cooler unit at 4C. Lids placed over inserts when not in use - Front beverage cooler at 8C - Small prep cooler at 4C or less throughout - Stainless steel stand-up beverage cooler (kitchen) at 4C - Walk-in freezer and stand-up freezer units at -18C or less - Hot-held gravy (tabletop) at 63C - Display hot-holders (x2) at front at house measured at greater than 60C - Hot-holding patty cabinets all maintained 60C or above - Cook line hot-holding units at 60C or above - Cooler units equipped with accurate thermometers 2. Hygiene and Sanitizing - Hand wash stations in kitchen and restroom areas adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. Employees instructed to use hand sanitizer after proper hand washing - Quaternary ammonium compound (QUATS) sanitizing pails register at approximately 200 ppm - 3-compartment sink well maintained and is ready for use - Cleaned and sanitized equipment on shelving in good sanitary condition - Ventilation canopy free of accumulating grease - good 3. Storage - Product labelling is excellent. Use-by and discard-by times were clearly recorded and no products exceeded their specified limit - All food products stored at least 6" off the floor - Raw chicken in back compartment of walk-in cooler stored inside secure bins - Salad line ingredients in the taco area are time-controlled and discarded after 4 hour period as per operator's "shelf-life" chart - Flour for coating chicken is sieved at the back-of-house after each use 4. Pest Control - Professional pest control company arrives monthly to conduct routine audits - No signs of recent, visible pest activity at time of inspection 5. Administrative - Permit posted (NOTE: Originally only the photocopy was posted - operator has been directed to post the original permit up front) - Employee has FoodSafe 1 equivalent (BASICS.fst 3rd edition - expiry 11 Aug 2020) 6. Improvements from Previous Inspection - Hole in the wall at the back storage area has been filled. No air gaps noted underneath the door - Integrated pest management programme continues to be in place