INSPECTION REPORT Health Protection ZDER-AC8VJC

PREMISES NAME McDonald's Restaurant #40251		Tel: (604) 453-5530 Fax:
PREMISES ADDRESS 7360 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE July 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joe Guzzo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty dishes put on the clean (right) side of the 3 comp sink. Visible food debris left on clean side. Corrective Action(s): Ensure "dirty" dishes are separate from "clean" side of 3 comp sink. Encourage proper flow dirty to clean (left to right). Move "dirty" dishes and clean and sanitize "clean" side before starting dishes to allow for a sanitary place to air dry dishes. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Ice scooper holder exterior of unit for drive thru noticeable splatter 2.Egg wash insert and brush not covered in walk in cooler 3.Coffee/ beverage stir spoons sitting in dirty water in metal cup 4.Small Allen key used to hold nozzle on hot water dispenser Corrective Action(s): 1.Holders used to store or handle food must be maintained in sanitary condition. Clean and sanitize before storing ice scoop in holder. 2.All food must be protected from contamination - covered, off the ground, in a sanitary condition. Cover egg wash. 3.Continuously used utensils must be stored in safe manner. Store stir scoops on ice or in ice bath to prevent microbial growth. Change when ice melts. 4.Repair broken equipment properly. Allen key not secured and may fall in beverage. Repair unit. Correction date: 1 week Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

1.Walk in cooler: 2 C 2. Walk in freezer: -18 C 3. Salad cooler: 3 C 4. Create your taste prep cooler: 3 C / hot hold: 65 C 5. Cooler drawers: 3 C 6. Hot hold drawers: 65-70 C 7. Fries & Hamburger patty freezers: <- 18 C -Cooking temp logs taken daily ***additional grill checks through the day or after cleaning should be added to log sheet -3 Comp sink sanitizer noted 200 ppm Quats -Low temp dishwasher noted 50 ppm chlorine -No signs of pest activity noted - No concerns -Sanitizer buckets changed every 2 hours and clothes of the line changed every 30 minutes -Handwashing stations supplied with hot & cold water, liquid soap and paper towel ***Ensure handsinks are not blocked by dirty dishes/ trays or equipment - must be available at all time for staff -General sanitization satisfactory