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KFC 1724

9626 160 Avenue NW Edmonton AB T5Z 3S6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The KFC hand sink (closest to the hallway door) had cold water only. The sink was adjusted during the inspection to release warm water. Ensure there is warm water available.The Taco Bell hand sink had warm water. Good.The back kitchen hand wash sink had hot water only. The sink was corrected to release warm water. Staff was instructed to provide warm water for all the hand sinks for mixed water valves.The male staff washroom soap dispenser was non operational. Several attempts were made to correct the dispenser, however, it was unsuccessful. Operator was instructed to keep the washroom closed until there was soap available. The female staff washroom paper towel dispenser was non operational as well. In the end, a roll of paper towel was left out of the dispenser for staff to use. Hand soap was available. Staff could use the single room washroom in the interim.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Both the public washrooms were out of order due to plumbing issues with the toilets. Please repair the washrooms.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large gravy pot was measured at approximately 43C and was confirmed to have been held for >2 hours. Keep high-risk food at or below 4C or at or above 60C at all times. Discard high-risk food held between 4C–60C for more than 2 hours. Corrected onsite; the gravy was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:The floor beneath the fryers and other large equipment.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the bucket at the front was measured at 0ppm with QUAT sanitizer test strips. Ensure QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a 200ppm QUAT sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer was measured at 50ppm in the sanitizing compartment of the dishwashing sink. Ensure QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a 200ppm QUAT sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer from the pump was measured at 50ppm with QUAT sanitizer test strips. Ensure that the indicated QUAT sanitizer pump is serviced to produce QUAT sanitizer at 200ppm.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back exterior door showed a gap at the bottom corner. Repair or replace weatherstripping/plate. Main double door - the exterior double doors had a poor side door sweep. There was a gap at the bottom. Repair or replace door to close off any gaps.