INSPECTION REPORT Health Protection BCUD-B2YUSN

PREMISES NAME McDonald's #8250		Tel: (604) 501-7880 Fax: (604) 591-7170
PREMISES ADDRESS 13565 72nd Ave Surrey, BC		INSPECTION DATE July 24, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 26, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Unsalted butter refill tub found left out on counter - product at room temperature. Remember to always tag your perishable products 2) Downstairs walk in cooler found at 9C at time of inspection. Records indicate cooler was operational around 4AM, however temperature was checked over the course of 1hr and didn't come down. 3) Small 2 drawer cooler operating at 14C Corrective Action(s): 1) Discarded butter at time of inspection as staff didn't know when product came out of cold storage. 2) Remove high hazard foods and move them to an operational system immediately. 3) Products moved to operational cooler at time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Smoothie/ blender machine found with a laminated sign stating "wash, rinse, and sanitize every 30min". Staff and management on site had no chemicals present to fulfill the instructions, and didn't know how to perform the task. Corrective Action(s): 1) Figure out how to clean and sanitize this machine 2) Acquire and stock the chemicals so that it can be done every 30min 3) Have a meeting with staff to educate on proper procedure. Violation Score: 5

Non-Critical Hazards: Total Number: 3

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: At time of inspection walk in freezer operating between 0C and 1C Corrective Action(s): Freezers must hold product at -18C or below. Repair/ service as needed. Deadline 1 week Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Flies present, especially in basement around pop syrup dispensers and drain Corrective Action(s): A new sanitation plan must be implemented to eliminate the breeding ground for the flies. This include a daily cleaning at minimum. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler downstairs at 9-10C Walk in freezer 0C 2 drawer yogurt/ milk cooler behind tills 14C Corrective Action(s): Technician sent at time of inspection. Violation Score: 3

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

Comments

Downstairs: ***See above notes regarding walk in cooler temperature, walk in freezer temperature, and flies. Bread walk in freezer -14C General sanitation other than syrup area satisfactory Upstairs main kitchen: Hand sink has 3 paper towel dispensers, all of which were empty. There was an additional hand dryer, but this is not ideal given volume and demands of staff. Dishwasher reached 50ppm chlorine sanitizer residual after rinse cycle. Additional stock of sanitizer "pellets" were available in storage. Rag sanitizer for food prep surfaces found at 100ppm H2O2 (peroxide) cleaner/ sanitizer in use for front of house table clean up Standing 2 door cooler found at 3C after door getting left open and temperatures exceeding 15C *Ice maker found with some mould/ algae growth on top right of machine (bottom ice storage portion). - Turn off machine, drain ice/ water, wash with warm soapy water and a brush to enter all small crevices, rinse away soapy debris, sanitize using a food grade sanitizer. Recommend discarding the first batches of ice to prevent chemical taste Time stamps appear to be accurately in use Hot holding spot checked - all tested products 60C or greater *Under counter condiment cooler 6C *Burger freezer -8C *3 door freezer at deep fryers -8 Fry hopper -25C Drinks/ ice cream area: Blocked off hand sink is getting used for coffee dumping (if staff can reach) Other hand sink supplied with liquid soap, paper towels, hot/cold running water All cooler systems 4C or below, with exception of milk dispenser at 6C Ice scoops stored in a sanitary manner. *Temperature logs must be maintained in an accurate manner to correct deficiencies before they pose a health risk.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-B2YUSN
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: Ensure your new "World Taste Tour" product meet provicinal trans fat requirements. This means 2% max trans fat in spreadable margarines, and 5% in all other ingredients. Nutritional labels must be on site for review.
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