KFC Taco Bell #1888
520 Hwy 33 Kelowna BC V1X 7K8 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in Cooler must be fully cleaned including behind panels as discussed onsite. Food Contact Surfaces where food did not appear impacted based on observation; however, areas such as behind the loose paneling on the bottom must be fully cleaned behind as food debris has fallen there. To be done as soon as possible (follow up in a week to confirm timing)
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Kitchen lighting must be fixed immediately as there is an electrical issue resulting in lights not functioning in the kitchen, resulting in some areas being dark. At time of inspection, sanitation was reasonable and surfaces were visible but this would likely not be the case at night. Operator instructed to have this fixed within a week, but in the mean time obtain artificial lights to provide sufficient light to allow for appropriate sanitary working environment, including being able to identify unclean surfaces and handle food appropriately. Operation must close when the area is dark due to insufficient artificial lighting to permit sanitary operation and maintenance of the premises. This includes at nighttime when the sun has set (8:30 PM or later). If operator obtains sufficient artificial lighting via temporary lighting while the main issue is fixed, the premises can operate then.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handsink must be turned on from below to get access to hot water due to sensor issue. This reduces accessible to handwash as you must reach below while crouching and do the same again to turn it off. In addition, all equipment must be maintained in good repair. All handwashing stations must have access to hot/cold water to allow for sanitary washing of hands. Have this fixed within a week by: Fixing sensor Changing plumbing to remove sensor and having a manual operation mode with taps or similar
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chemical dispenser had swapped lines between detergent and sanitizer dispensers, resulting in incorrect chemical being dispensed. Fixed at time of inspection. Operator informed to refill all chemical buckets with the appropriate product. Operation to ensure this doesn't happen again and assess why this occurred in the first place.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation at Front Dining area improved but further improvements required as highlighted during inspection. Ensure walls are cleaned of any drips for example.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dining Room was not clean at time of inspection. Cleanliness in the Dining Area must be improved immediately by end of day. Manager onsite stated this will be done. Follow up will be conducted to confirm this is the case and that the area will be kept maintained at a reasonable level.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door exit has a gap large enough for potential entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ice scoop placed on top of ice machine that was visibly dirty and dusty. This was corrected during inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom did not have paper towels installed in the paper towel dispenser. This was corrected during inspection.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Staff have reported to the pest control company evidence of chew marks on the buns being stored near the drive thru window. They have since protected the buns by placing them in a box. There is a whole near the floor where there is a missing tile. Please fill and cover to prevent any pest entry points.
- F3.4L - The premises must be protected against entry of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Hot holding of gravy and mashed potato was measured to be 50°C. Hot holding unit was turned up at the time of inspection; discussed procedures to ensure that water is hot enough prior to introducing hot food for holding, with site supervisor.
- Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?