INSPECTION REPORT Health Protection MLUO-BKFQPH

PREMISES NAME Popeyes Louisiana Kitchen (Abbotsford)		Tel: (778) 856-0215 Fax:
PREMISES ADDRESS 101 - 34261 Marshall Rd Abbotsford, BC V2S 1L8		INSPECTION DATE January 2, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Asao Ahmed & Vishal Singapuri		NEXT INSPECTION DATE January 16, 2020
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Left tap control of the hand sink by the cooking area was not working. Corrective Action(s): Repair this tap so that it is working properly. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Prep line cooler for storing marinated raw chicken does not have accurate thermometer inside the cooler even though there is a gauge installed on the outside of the prep line cooler. Corrective Action(s): Install an accurate thermometer inside the line cooler. Violation Score: 1

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

Comments

Hand wash stations provided with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm - buckets, spray bottle and* 3rd comp sink. Pest control monitoring in place. Temperature log available and maintained. Temperature checks: *Walk-in cooler was at 1-2 deg C. *Walk-in freezer was at -18 deg C. *Sandwich cooler was at 3 deg C. *Line coolers were at 2-4 deg C. *Hot holding: chicken = 74 deg C or hotter; mash potato & beans = 65 deg C All food and food-related items were stored off the floor. Raw chicken stored separately in the walk-in cooler from other food items. Staff hygiene - clean uniforms and hair nets/hair restraints used; observed hand washing Dining room and washrooms in sanitary condition Note: Ensure to clean underneath prep tables and equipment to avoid build up. Remove box underneath staff lockers. **Hand delivered "Health Permit to Operate" at time of inspection. **Ensure to post in plain public view. Thank you.