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KFC

8110 - 333 96 Avenue NE Calgary AB T3K 0S3 · Food - General

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in one of the sanitizing buckets was measured less than 100 ppm.The operator made a new solution which was tested to be 200 ppm.-Ensure that the Quat sanitizing solution is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the sandwich cooler,The Mont Jack cheese was measured at 19 C.The internal temperature was measured at 15.6 C.The cheese was discarded.Lettuce was measured at 8 C.Lettuce was put in another working cooler.-Ensure that the perishable food is kept at 4 C or less.-Fix/repair/replace the cooler and do not store any perishable food items inside the cooler until it tis fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired.-Please purchase valid Quat test strips and check for the expiry dates regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the hand sink at the back beside the 3-compartment sink was not dispensing soap. -Ensure that the batteries are checked/replaced, and the sensor is working.-The hand sink should always be supplied with hot and cold potable water, soap and single use paper towels.
    • 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?
      • Gap was observed on the left bottom of the exit door.-Fix the gap as it could lead to entry of pests in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler was not operating properly.-Please fix/ repair/replace the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Water, stains and debris observed under the racks of the walk-in chicken cooler.2) Unused equipment was stored in the back of the house area.-Please clean and organize the area.-Remove any excess equipment which is not being used in the facility.