INSPECTION REPORT Health Protection MLUO-BALNNP

PREMISES NAME McDonald's #6605		Tel: (604) 859-1274 Fax:
PREMISES ADDRESS 34618 Delair Rd Abbotsford, BC V2S 2C9		INSPECTION DATE March 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Drive thru hand sink was blocked by broom and dust pan. Corrective Action(s): Ensure to keep hand sinks accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some boxes were stored directly on the floor. Corrective Action(s): Store all food and food-related items off the floor. Violation Score: 3

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

Comments

Hand wash stations constantly supplied with liquid soap and paper towels. Walk-in coolers were at or below 4 deg C. Walk-in freezers were at or below -18 deg C. Prep line coolers were at or below 4 deg C. Prep line freezers were at -18 deg C. Hot holding for breakfast (eggs, hash browns, sausage/bacon) was at or above 60 deg C. Food Safety book was available and up to date. Low temp dishwasher had 100 ppm chlorine residual at plate surface. Sanitizer (chlorine) for wiping cloths was at 100 ppm. Quats sanitizer (spray bottle) was at 200 ppm. Hydrogen peroxide (spray bottle) was at 3500 ppm. Food Safety log was available and up to date. Pest control in place. No signs noted during visit. Storage area was organized and free of clutter. Staff washroom provided with toilet paper, liquid soap and hand dryer (good working order). Staff hygiene - clean uniforms and hair restraint Dining room and washrooms were in sanitary condition.