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KFC 278-002

2 - 10115 104 Avenue Westlock AB T7P 1KG · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler in the back of the facility was kept 10C and the facility's thermometer inside the cooler showed the same reading. The cooler door remained closed for 15 minutes and the temperature did not go down. The on site staff did not know how to lower down the temperature of the cooler. The on site staff was required to transfer all the high risk foods being stored in it to another cooler which was kept at 4C during inspection. In the meantime, this cooler must be closely monitored and no high risk foods are allowed to be stored in it until it can be maintained at 4C or below.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom shelving unit in the upright cooler was still kept at 8C during inspection. One staff advised that this cooler will be cleaned and defrosted immediately. In the meantime, ensure that no high risk foods be stored at the bottom shelving unit in this cooler until it can be maintained at 4C or below.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 2 bottom shelving units in the upright cooler were kept at 8C during inspection even after the temperature was re-adjusted and lowered down and the cooler door remained closed for 15 minutes. The same reading was also obtained from the facility's thermometer as well. One staff was required to transfer all the high risk foods being stored at the 2 bottom shelving units to another cooler which was kept at 4C or below during inspection. No high risk foods should be stored in those 2 bottom shelving units until they can be maintained at 4C or below. The temperature of those two bottom shelving units should be closely monitored.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The corn chicken intended for hot holding display was kept at 53C during inspection. One staff was required to reheat it quickly until the internal temperature reaches at least 74C; then, they can be transferred back to the hot holding unit. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer in the middle part of the kitchen were observed greasy. Cleaning must be carried out at the noted areas on a regular basis.