Fraser Health Authority



INSPECTION REPORT
Health Protection
JAHN-AZ9PMC
PREMISES NAME
McDonald's #21548		Tel: (604) 552-6380
Fax: (604) 464-5415
PREMISES ADDRESS
2330 Ottawa St
Port Coquitlam, BC V3B 7Z1		INSPECTION DATE
May 30, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Peter Vantongeren		NEXT INSPECTION DATE
June 01, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): The upright fridge (prep fridge) where ready-to-eat salads, sauces and cheese were stored measured 10C at the time of inspection. According to the temperature log, the fridge measured <4C in the morning.
Corrective Action(s): Move all potentially hazardous foods to other working cooler. Keep monitoring the temperature and if the tempreatuare does not drop to 4C within 2 hours, have it repaired. DATE TO BE CORRECTED BY: IMMEDIATELY
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- The facility is equipped with hot & cold running water
- Hand sinks are stocked
- No signs of pest activity noted at the time of inspection. Pest control inspection report reviewed.
- Temperature log is in place
- Time-stamp system followed
- Foods are stored 6' off of floor
- Temperatures of refrigeration units, except the one noted above, meet regulatory requirements (<4 coolers, <-18C freezer)
- 200ppm QUAT sanitizer available
- 50ppm chlorine residual detected at utensils surface in low temp dishwasher
- Hot holding foods measured >60C
- Deep cleaning of ice cream machine is done on 14 day cycle
- Ice machines are kept in sanitary manner
- FOODSAFE trained staff present