INSPECTION REPORT Health Protection ACHN-CQSU7K

PREMISES NAME KFC/Taco Bell #1832		Tel: (604) 858-3799 Fax:
PREMISES ADDRESS 45367 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE April 11, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aly Janmohamed		NEXT INSPECTION DATE April 18, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat sauace, chilli sauce, cheese sauce, chicken in hot holding unit measure below 60C. Corrective Action(s): Food must be hot held at 60C or above. Food must be reheated to 74C before putting into the hot holding unit. Manager discard food items that was not properly hot held and reheated a new batch to fill the hot holding unit. New food items measure 74C and above. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Third compartment sink sanitizer measure 50ppm QUAT sanitizer. Some buckets of QUAT measured at 50ppm and some at 100ppm. Corrective Action(s): QUAT sanitizer must be maintained at 200ppm. Manager refreshed the sanitizer buckets and the third compartment sink. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: All items (inserts) on the hot holding unit across the cook line measured less than 60C. New beef sauce was made, first measured above 74C. Within 30mins, temperature has dropped to around 65C. Corrective Action(s): Hot holding unit needs to be serviced to maintain a temperature of 60C and above. Reminder to reheat foods to 74C and above and check with probe thermometer before putting it in the hot holding unit. Please use probe to check the temperature of the food in the inserts every 2hours. If the food is measured to be below 60C, food must be discarded. Only reheat and keep hot what is neccessary. To be corrected by: Apr 18, 2023 Violation Score: 9

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, and paper towels. **One of the soap dispensers require servicing as it does not readily dispense the soap. - All coolers at =<4C - All freezers at =<-18C - All hot holding except unit across from cook line measure 60C or above - QUAT sanitizer measure 200ppm at dispenser. **Please ensure buckets of sanitizer is changed every 2hours. - Three compartment sink available for manual dishwashing - Staff has valid FOODSAFE - No signs of pests, last pest control report only show activities from flies - Ventilation hood is well maintained - Ice machine is well maintained - Temperature logs are kept Note: - Please go over with staff about glove use and handwashing procedures - Please ensure staff knows to reheat food to 74C before putting food into hot holding units. Staff needs to check the food temperature with probe before it goes into the hot holding unit - Please de-clutter and organize the back storage area. Cardboard piled up on the floor. - Please do a deep clean as the floor, along the floor/wall joints, and corner areas observe to have food debris and grease.