KFC #1884
101-1208 Tranquille Rd Kamloops BC V2B 3K2 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Kolpak Walk in freezer was maintaining a temp of 4°F and not 0°F.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): "Food Safety Management" document posted on the wall in the office needs correction. On the document, it states that the cooking temperature critical limit for all other foods, is 145°F and not 165°F.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B drying racks must be used to ensure adequate drying of sanitized food contact surfaces ( read the comment about chicken trays below-F2.5K); the wire racks overhead the three compartment sink must be organized to allow washed utensils/trays to drip and air dry before placing the items in the shelf beside the sink
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4A Delfield freezer's built in temp gauge reads 2.5°F
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A and B lid for the grease trap needs to be mopped clean F2.5K contaminated chicken trays ( greasy and wet with water) were stacked on top of each other and placed beside washed/sanitized dried food contact surfaces
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C Staff lavatory is not supplied with a single service product for drying hands ( paper towel dispenser was not refilled or checked as part of the pre-opening check)
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Staff bathroom and handwashing sink next to the 3 compartment sink were out of paper towel. - Replaced at the time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station in the front of the house ( by the POS) ran out of paper towels- CDI
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): not onsite and incomplete; a variety of posters in the premises provide snippets of information that pertain to cleaning tasks Manager onsite doesn't know where the original approved Sanitation Plan ( the one submitted by Manager during the Initial Inspection) is located.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.7 Are there handwashing stations available and properly supplied?