INSPECTION REPORT Health Protection KDEL-B9UQST

PREMISES NAME KFC #1838		Tel: (604) 543-7879 Fax:
PREMISES ADDRESS 12121 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE March 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ay Janmohamed		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walkin cooler and hard to reach areas require thorough cleaning. Corrective Action(s): Ensure all deep cleaning is done on more frequent basis. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Thermometers in lettuce drawer were found not to be working properly and inaccurate. Corrective Action(s): Broken thermometers were removed from cooler. Replace all thermometers and ensure they are calibrated and working accurately. Violation Score: 1

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

Comments

Routine inspection. handwashing stations are equipped with hot/cold running water, liquid soap and paper towels. All coolers are at 4c or below. Freezers at -18c. Hot holding is at greater than 60c. Thermometers are available. Temperature logs are being recorded on routine basis. Quat sanitizer in 3 compartment sink at 200ppm concentration. Quat sanitizer in sanitizer buckets for all food contact surfaces at 200ppm concentration. All foods are found off the floor. Dry storage area is organized. Overall sanitation is adequate except for deep cleaning. (See above noted violations) Pest control is in place. Note: Always keep pest control equipment (ie. traps) in proper locations. Do not move equipment around as this can affect pest control measures. Employees observed to be washing their hands during time of inspection. Employees observed to be wearing proper protective equipment. Employee washroom is adequately supplied with liquid soap, hot/cold running water and paper towels. All employee personal items are being stored away from food areas. Employees onsite have foodsafe certification.