INSPECTION REPORT Health Protection 258740

PREMISES NAME KFC/Taco Bell #027-001		Tel: (604) 861-7757 Fax:
PREMISES ADDRESS 17740 No 10 Hwy Surrey, BC V3S 1L6		INSPECTION DATE August 17, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Farouk Mohamed		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A food contact surface sanitizer pail with QUATs sanitizer was measured to be at 100ppm using test strips at the taco bell prep line. Staff informed that sanitizer pails are changed every 2 hours. Corrective action: Staff member refilled the pail with QUATs from the dispenser which was measured to be at 200ppm. Ensure that all sanitizer pails are changed every 2 hours and to monitor/test the concentration to be at 200ppm or per manufacturer's direction, using test strips. Health rationale: Adequate sanitization using approved sanitizer at the approved concentration facilitates the reduction of pathogen and/or toxin production. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection was conducted. The following was observed. 1. Temperatures (required 4C or less for coolers, -18C or less for freezers and greater than 60C for hot holding). Rice hot held at greater than 60C (taco bell) Beef hot held at greater than 60C (taco bell). All taco bell hot holding units and food at greater than 60C. Prep inserts at less than 4C. Internal temperature of tomatoes at 1.8C. Prep food items are time tracked for 4 hours. Heating cabinets for hot holding tacos, tortillas at greater than 60C (taco bell). Upright 2 door cooler (taco bell) at 2.2C. Walk-in cooler at 4C. Internal temperature of Mac & cheese at 4C. Walk-in freezer at -19C. Hot holding units and food items at greater than 60C (KFC). Internal temperature of gravy at 86.5C. Salad cooler (KFC) at 1C. Reach-in freezer for fries and chicken patties at -18C. Heating cabinet for popcorn chicken and chicken patties at greater than 60C. All cold holding units are equipped with an accurate thermometer. Temperature logs are maintained (twice a day) and up to date (electronical). Probe thermometers to check temperature are available. 2. Sanitation All hand washing stations are accessible, and equipped with hot and cold running water, liquid soap and paper towels (single-use). 3 compartment sinks with drain plugs available. Reviewed manual dishwashing procedure with staff. QUATS sanitizer from the dispenser was at 300ppm. QUATs in sanitizer pails were at 200ppm (exception: see violation above code 302). Sanitizer pails changed after 2 hours or when needed. Prep sinks are equipped with hot and cold running water. Facility is cleaned every day and deep clean of hard to reach areas done twice a week. Separate tongs are used for chicken, salad, and other food items. In use utensils are cleaned and sanitized every 4 hours. Ice machines are maintained in a sanitary condition and scoops were stored in a sanitary manner. Overall sanitation of the facility was excellent. Ventilation canopy was maintained in a sanitary condition. QUATs test strips are available on site. 3. Storage All food/equipments were stored above ground at least 6 inches in a sanitary manner Chemicals are stored separately from food. All food are covered and labeled. Raw meats are stored separately from ready to eats foods. Single-use containers are covered and protected from contamination. Sanitized utensils are stored in racks to air dry in a sanitary manner. 4. Pest activity No visual signs of pest activity observed during the inspection. Pest control program is in place on a monthly basis. 5. Administrative Permit is posted in a conspicuous location. FOODSAFE level 1 certified staff was on duty (certification expires on July 22, 2023). 5. Hygiene Staff was observed to be washing hands with hot and cold running water, liquid soap and paper towels frequently and in between tasks. Personal belongings/items are stored away from food preparation/handling. Staff were wearing hair nets and aprons.