INSPECTION REPORT Health Protection DSOG-AX2U7K

PREMISES NAME KFC #1838		Tel: (604) 543-7879 Fax:
PREMISES ADDRESS 12121 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE March 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ay Janmohamed		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- General sanitation is good - All handwashing stations (front/back/staff washroom) supplied with hot/cold running water, soap, and paper towels. - All coolers (walk in, undercounter, upright, beverage) at < or = to 4C. - All freezers (walk in, upright) at < -18C. - All refrigeration units equipped with working thermometers. - Cold food items are stored in insert containers, covered with lids, labeled inside coolers. - Cold potentially hazardous food items (ie shredded cheese, sliced tomatoes/lettuce) stored in insert containers on top refrigerated prep line cooler. Time stamps are used to monitor the four-hour turnover period. All time stamps are within the expiration times. - All hot holding units (chicken warmers, gravy) > 60C. - The designated bread warmer drawers measured at 45C. Only bread is stored. - Daily temperature logs maintained up to date. Stem thermometer is used to measure the internal temperature of food items in each refrigeration/hot unit to monitor temperature. - Three compartment sink available for manual dishwashing. Sanitizer was available at 200ppm Quat solution to sanitize utensils, equipment, and other food contact surfaces. - Surface sanitizers were available in designated red buckets with presoaked wiping cloths at 200ppm Quat solution. Ensure to provide surface sanitizers in each station (ie. kitchen, serving area) and changed frequently. - Dry storage area has adequate space and wire racks. All food items stored min 6inches (15cm) off the floor. - No signs of pest activity at the time of the inspection. Abell pest control report (February 2018) shows no activity. - Staff with FOODSAFE equivalent training on duty. - Vinyl gloves, aprons, hair restraints worn by staff.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-AX2U7K
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment