INSPECTION REPORT Health Protection AHEN-BGTUMQ

PREMISES NAME McDonald's #8434		Tel: () 572-2811 Fax:
PREMISES ADDRESS 15574 Fraser Hwy Surrey, BC V3S 2V9		INSPECTION DATE October 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was at 3.4 degrees C (4 degrees C or less). Other coolers were at or below 4 degrees C. Walk-in-freezer (-25 degrees C) and other freezer were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Time-tracking was in place for condiments at room temperature. 200 ppm QUATS sanitizer was available from the dispenser and in the spray bottle. Test strips were available for chlorine sanitizer, QUATS sanitizer, and Hydrogen peroxide disinfectant cleaner. It was reviewed that the hydrogen peroxide disinfectant cleaner must not be used for food contact surfaces. 100-200 ppm chlorine sanitizer was available in the buckets with wiping cloths. Sanitizer for the dishwasher ran out earlier today according to the First Assistant Manager. They brought another sanitizer bottle and connected it to the dishwasher from another McDonalds location. Sanitizer is on order from their supplier and shipment is expected to arrived by Saturday. Dishwasher final rinse sanitizer residual was at least 50 ppm at the plate. 3-compartment sink was operational and supplied with hot and cold running water. No signs of recent pest activity were present at the time of inspection. Ice machine and bins were in a clean condition and the scoop was stored separately. Staff member on-site had a valid equivalent course certificate to FOODSAFE Level 1.