INSPECTION REPORT Health Protection JMAA-BC8288

PREMISES NAME KFC #1820/Taco Bell		Tel: (604) 569-7999 Fax:
PREMISES ADDRESS 13577 73rd Ave Surrey, BC V3W 2R5		INSPECTION DATE May 15, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rakesh Das		NEXT INSPECTION DATE May 22, 2019
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ingredients in taco bell cooler (cheese, lettuce) were at 10C/50F at time of inspection. Corrective Action(s): Ingredients were close to their "expiry" time of 4 hours and were discarded. Proposal is to have ingredients supplemented with ice as a temporary measure. Furthermore, the 4 hour time-limit is to be strictly adhered to. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: 2 deceased rodents and their droppings found inside mechanical trap #001 in the back storage area. Corrective Action(s): Contact your professional pest control company. Reset all traps and continue to monitor for any signs of rodents in the facility (e.g. rodent droppings, chew/gnaw marks, fur marks on walls, urine stains, deceased rodents in traps). Identify any emerging entry points that rodents could use to enter the facility. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Taco Bell salad line (top compartments) were at 50F at time of inspection. The salad line was at 37F in the morning as per temperature logs. 2. Front cooler used to store salad / coleslaw was at 44F at time of inspection. Corrective Action(s): 1. Repair or adjust both coolers so that they can maintain 4C/40F or less during busy hours. As a temporary measure, ice may be placed in the taco bell salad line to keep temperatures below 40F. 2. Time-control tags were placed on the salad and coleslaw to be discarded after 4 hours. Restaurant's food safety plan for time-control must be strictly adhered to. 3. Potentially hazardous ingredients (e.g. cheese, cut lettuce) in the taco bell salad line is time-controlled to be discarded after 4 hours. Violation Score: 3

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

Comments

Routine inspection conducted. Premise is well-lit and generally well maintained. The following observations were made: 1. Temperatures - Temperature logs present and up-to-date - Walk in cooler at 3C - Undercounter salad prep cooler at 3C (bottom) and 3C (top). Lettuce probed at 3C internally - Front beverage / salad cooler at 6C (see violation code above) - Taco line products at 10C (see violation code above) - Stainless steel stand-up beverage cooler at 4C - Walk-in freezer at -15C - Stand-up freezer at -14C - Hot-held gravy (tabletop) at 75C - Display hot-holders (x2) at front at 60C - 65C - Hot-holding patty cabinets at 60C or above - Chicken is cooked to an internal temperature of 74C/165F or greater (corporate standard: 82C/180F) - Cook line hot-holding units at 60C or above - Cooler units equipped with accurate thermometers 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Quaternary ammonium compound (QUATS) sanitizing pails register 200 ppm on test strips. Dispenser also releases approximately 200 ppm QUATS. Test strips (QT-10) available for use - excellent - 3-compartment sink equipped with drain plugs and is ready for use - Equipment generally maintained in good sanitary condition, including ladles and scoops, tongs - Ventilation canopy is well maintained - Ice machine is free of accumulating mildew / grime inside. Ice scoop securely stored above the machine. Ice machine filters in good sanitary condition 3. Storage - All food products stored at least 6" off the floor - Raw chicken in walk-in cooler is kept in separate area of cooler. Chicken is encased in leak-proof food-grade bins - All items were labelled as per time created / discard time. All products were within their allotted discard times - excellent - Taco bell salad line ingredients are time-controlled and discarded after 4 hours, including cheese and lettuce - Flour for coating chicken is routinely sieved as per corporate food safety plan 4. Pest Control - Professional pest control company arrives monthly to conduct routine audits. Last audit did find trapped rodents - operator is currently working with the pest control company to identify potential and emerging entry sites 5. Administrative - Permit posted and up-to-date - General manager / manager has FoodSafe 1 6. Recommendations - Baseboard in back of facility / storage area is missing. Some exposed wood with holes observed along the bottom of the walls in the storage area which should be sealed / covered with a secure baseboard coving