INSPECTION REPORT Health Protection TCHN-C79S95

PREMISES NAME McDonald's (Cloverdale)		Tel: (604) 575-1690 Fax: (604) 575-1691
PREMISES ADDRESS 17960 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE September 27, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) James Harper		NEXT INSPECTION DATE September 29, 2021
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upright 1 door cooler (True Refrigerator) measured to be at 12.2°C. Coolers must maintain temperatures of 4°C or less. Food observed to be stored in cooler. Corrective Action(s): 1. follow method outlined in approved corporate food safety plan on handling food stored outside of required temperature. 2. discontinue use of cooler until unit can maintain temperatures of 4°C or less 3. if necessary contact refrigeration techician to repair/replace unit. Correct by: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Trays observed to be stored stacked when wet. Equipment cannot properly dry when stacked while wet. Corrective Action(s): Clean and sanitize stacked equipment. Ensure equipment is dried before stacking. Review with staff the importance of stacking items only when dry. Correct by: Immediately. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Handsink in newly renovated coffee area observed to be mostly dry at the end of inspection. Droplets of coffee-coloured liquid appears to be in sink suggests potential emptying of coffee urns into handsink. Corrective Action(s): Handsink is to be used for handwashing purposes only. Please review with staff. Correct by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Range hood baffles of both deep fryers observed to have heavy build up of grease. Manager stated this should be cleaned daily. Corrective Action(s): Develop processes to ensure this unit is cleaned as per approved company Sanitation Plans. Correct by: Mar 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Upright 1 door cooler (True Refrigerator) measured 12.2°C at time of inspection. Coolers should be able to maintain temperatures of 4°C or less. 2. One compartment of hot holding unit (unit nearest point of sales) not holding products at 60°C or above; measured 51.0°C Corrective Action(s): For above units, follow company Food Safety Plan steps for handling food products that have been left at improper temperatures. Contact appropriate service technicians to have both units repaired. Perishable food is not to be stored in above mentioned units until appropriate temperatures can be maintained. Correct by: immediately. Violation Score: 3

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

Comments

Routine inspection conducted. Facility has undergone renovations; extended drive through area to include coffee stations. Temperatures: walk-in freezer: -15.6°C walk-in cooler: 2.8°C fry storage freezer (beside deep fryer): -8.0°C chest freezer (for patties): -13.8°C 1 door cooler (True Refrigerator, near restaurant front): 12.2°C see above infraction for details undercounter cooler (2 compartment) 3.5°C cream dispenser (by drive through): 3.6°C, 4.0°C ice cream mix: 5.6°C hot holding unit (nearest restaurant front): most compartments measured >60°C see above infraction for details hot holding unit (nearest restaurant back): compartments measured >60°C Sanitation: handwashing station equipped with hot/cold running water, liquid soap and paper towels facility has 3 compartment sink QUATS measured 300ppm (using McDonald's strips) bleach sanitizer measured 100ppm General: overall sanitation of facility adequate no pest activity at time of inspection all food stored covered, labelled and stored off floor