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KFC 1748

6620 4 Street NE Calgary AB T2K 6H1 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting in the staff washroom was observed to be dim preventing effective cleaning and hand hygiene.Please repair or replace the lighting in the staff washroom.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 50-ppm. The staff/manager was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting levels in walk-in refrigeration unit is too dark and takes too long for it to brighten. Replace with brighter bulb that instantly brightens. **OUTSTANDING (2023-12-13). The area was still dark. Alternatively, additional lighting may be installed to light up dark places in the walk-in unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used/dirty tongs were being stored in room temperature. The inspector informed the manager that solely storing used tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make tongs single use - use and discard immediately, new tongs each time after use.- have a timer system that ensures tongs get washed and sanitized every 2-4 hours.The manager decided to keep the tongs under ice. The inspector informed the manager that the other options above would also be acceptable.