INSPECTION REPORT Health Protection AHEN-ARDTPQ

PREMISES NAME McDonald's (Tynehead)		Tel: (604) 587-2330 Fax: (604) 587-2331
PREMISES ADDRESS 9638 160th St Surrey, BC V4N 2J4		INSPECTION DATE September 20, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) James Harper		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop's container had brownish debris on it and the ice scoop was observed stored directly into the ice for the small ice machine. Corrective Action(s): Ensure the ice scoop is stored in the ice container to prevent potential contamination of the ice (ready to eat food) from the handle of the scoop which is touched by hands of staff members. Ensure the ice scoop and container used to store the ice scoop is washed, rinsed, sanitized, and air dried at least every 4 hours. The Manager mentioned that they have a 2 hour policy in place that staff should be following. The ice scoop and ice scoop container was rewashed and sanitized at the time of inspection upon verbal direction by the district E.H.O. Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks were supplied with liquid soap, hot and cold running water, and paper towels in the washrooms and kitchen. Walk-in-cooler and other coolers were 40 degrees F / 4 degrees C or less. Walk-in-freezer and other freezers were 0 degrees F / -18 degrees C or less. Hot-held food was 140 degrees F / 60 degrees C or hotter. Time stamp was in place for condiments. Temperature records were being maintained. Manager mentioned that they are storing the shell eggs in the cooler and create a time stamp (2 hours maximum) if they keep them at room temperature for preparation purposes. 200 ppm QUATS sanitizer was set up in the third compartment sink. 100 ppm chlorine sanitizer was available inside the buckets with wiping cloths. Second ice machine was clean and had a scoop stored separately in a clean container. A pest control program via Orkin was in place on a monthly basis (invoices were verified). A replacement doorsweep for the backdoor was on order. Manager and other shift supervisors were certified in FOODSAFE Level 1.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ARDTPQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment