INSPECTION REPORT Health Protection JMAA-AZJS5Q

PREMISES NAME McDonald's #8550		Tel: (604) 580-4040 Fax:
PREMISES ADDRESS 11011 Scott Rd Surrey, BC V3V 8B9		INSPECTION DATE June 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 15, 2018
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 = 12

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): One sanitizing pail contained approximately 0 ppm chlorine residual at time of inspection. Corrective Action(s): Packet of chlorine-based sanitizing powder was added to the pail at time of inspction, and tested with 200 ppm chlorine residual. Ensure that all sanitizing pails currently in use have 200 ppm chlorine residual for proper sanitizing of food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation canopy above deep fryers and griddles contain a significant amount of grease. 2. Back corner of restaurant next to oil disposal machine contains blackened and settled oil and grease. 3. Front of boiler room contains debris, used napkins, and dirt. Corrective Action(s): 1. Remove the ventilation slats and degrease, wash, rinse, and sanitize. Ensure that the canopy is routinely cleaned to maintain it in sanitary condition. 2. Thoroughly mop and remove the oil and grease from the back corner. 3. Remove the debris and dirt from the boiler room. Inform employees that they should not be sweeping debris into the boiling room when conducting nightly sweeping of the premises. Date to be corrected by: June 15, 2018 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Two sanitizing pails are unlabelled. Corrective Action(s): Sanitizing pails were replaced with labelled buckets with "sanitizer". Ensure that all chemicals are appropriately labelled to prevent mis-use. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Display cooler behind front service counter containing chocolate milk currently does not have a functional thermometer. Corrective Action(s): Obtain a thermometer for the front service counter to monitor temperatures. Date to be corrected by: June 10, 2018 Violation Score: 1

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

Comments

Routine inspection conducted. The following observations were noted: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Walk-in cooler at 4C - Undercounter coolers and dairy cooler at 4C or less, display cooler for chocolate milk at 4C - Walk-in freezer, reach-in overhead freezer, and beef patty freezer, fry freezer (next to deep fryer) ranges from -18C to -20C at time of inspection - Temperature logs properly maintained and up-to-date 2. Hygiene and Sanitizing - All handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing pails contain 200 ppm bleach (except one - see violation code above) - Soda fountain dispensing nozzles and trays cleaned and sanitized twice daily - Utensils, tongs maintained in sanitary condition, switched out every 4 hours. Staff aware of colour-coding scheme for tongs to prevent cross-contamination - Ice machine and ice storage compartment both in sanitary condition, scoops stored outside. Restaurant conducts monthly cleaning - 3-compartment sink well maintained with drain plugs, sanitizing compartment contains 200 ppm quaternary ammonium compound (quats). NOTE: Ensure that quats is reserved strictly for warewashing, and does NOT mix with any chlorine-based sanitizer (i.e. bleach) - Water filter for reverse osmosis unit switched out monthly - Client washrooms are routinely cleaned and well maintained at time of inspection - Staff washrooms in sanitary condition, handwash stations inside stocked with hot/cold running water, liquid soap, single-use paper towels 3. Storage - Dry storage area is generally well maintained, all food products elevated 6" off floor - Raw products stored separately from cooked and ready-to-eat products. Beef patties stored in separate freezer, chicken stored on separate shelving in walk-in freezer - Chemicals stored separately in storage area away from food preparation area 4. Administrative - Restaurant manager has FoodSafe 1 (Expiry: July 29, 2018). Ensure that it is renewed before July 29, 2018. Go to www.foodsafe.ca for more information on certification renewal 5. Pest Management - No signs of recent pest activity at time of inspection - EcoLab conducts monthly checks, last inspection conducted on May 15, 2018 - no signs of pest activity in previous inspection Reminder: Please limit the number of chocolate milk bottles at the front display cooler to ensure that they all adequately maintain 4C or less