KFC Taco Bell #1887
B-555 Notre Dame Dr Kamloops BC V2C 1E6 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Spilled juices from the chicken totes in the walk-in cooler must be cleaned as spills occur. At the time of inspection an odour of rot was noticed in the walk-in cooler, resulting from spilled liquids under the racks not being cleaned up. Cleaning these spills must be part of the daily cleaning schedule. • Deep cleaning underneath the equipment is required. There was noted debris build up. Add this into your deep cleaning schedule. • There was flour debris on some equipment by the breading area. This must be managed and the area cleaned at a higher frequency to help reduce build up of the flour and other debris in the area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): NEW INFRACTION: Spilled juices from the chicken totes in the walk-in cooler must be cleaned as spills occur. At the time of inspection an odour of rot was noticed in the walk-in cooler, resulting from spilled liquids under the racks not being cleaned up. Cleaning these spills must be part of the daily cleaning schedule. NOTE: Replace the broken toilet seat in the staff bathroom. NOTE: Securely fasten the light cover above the deep fry line; the cover is hanging unsecured on one side.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • NEW: Food and non-food debris has accumulated on the floor under the sandwich preparation line. Remove all debris, and have staff change procedures so that debris does not accumulate. • NEW: A large amount of oil is pooling on the floor under the fry line. Have all of the pooled oil and accumulated grease remove from the floor of the fry line. • NEW: All large gaps between the floor tiles at the fry line need to be cleaned and then filled with a floor filler to facilitate cleaning of the floor. • NOTE: Options should be considered for re-grouting of the kitchen tile floor. Existing deep grout lines should have build up removed, and tiles re-grouted so that the grout lines are more flush with the surface of the tile, facilitating cleaning. the type of grout used should be able to hold up against kitchen floor chemicals, oil and grease etc. • NEW: All fluorescent light fixtures in the kitchen must have the missing fixture covers replaced.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer in bucket observed at 100ppm. Monitor sanitizer using the test strips to ensure adequate sanitizer levels. Corrected during inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning required under dry goods shelves and shelving under freezer. Correct by June 02, 2021.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Items on 4 hour hold line - cheese, cut tomato salsa, etc. found to be 8-9C. PHFs to be maintained <4C. Staff put ice under the cold storage inserts and temperature dropped to 3.7C at the time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Please clean floor between the prep line and stand up freezer. Debris and food items noted. 2) Floor to be cleaned behind deep fry grills. Food/grease noted. 3) Floor and equipment to be cleaned on the kitchen side of the chicken hot holding units. Grease/fries debris noted. 4) Areas around the 3 compartment sink with food debris to be cleaned. 5) Walk in cooler - please clean and sanitize the floor/wall interface where food debris has been noted and ice has built up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Cleaning and re-caulking at the mop sink required as surfaces have worn and debris noted to be stuck in worn caulking. Difficult to maintain the mop sink area sanitary in current condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats were initially > 200ppm, however once drained, refilled and adjusted, quats found to be at 200ppm. Have service provider review to ensure calibration is ok and levels of sanitizer 200-400ppm. Sanitizer provided in sani- buckets. 3 compartment sink provided for wash rinse sanitize. Food contact surfaces/utensils found to be in good order/sanitary.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Ensure coolers/freezers are cleaned of food debris. 2) Microwave requires cleaning. 3) Ensure staff clean hard to reach areas.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ceiling vents require cleaning/dusting - dust and debris built up. Advised it was to occur today, will occurr this week (tomorrow). Call when this has been completed and EHO will resolve observation. Otherwise, vents cleaned as per set schedule - every 6 months.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions