INSPECTION REPORT Health Protection DSOG-B7G3UK

PREMISES NAME McDonald's #8550		Tel: (604) 580-4040 Fax:
PREMISES ADDRESS 11011 Scott Rd Surrey, BC V3V 8B9		INSPECTION DATE December 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): All three handwashing stations were lacking adequate paper towels in the dispensers. One automatic dispenser was not dispensing any paper towels. Corrective Action(s): Fully stock all dispensers with paper towels. Proper handwashing is one of the most effective way to prevent transmission of foodborne pathogens. Violation Score: 15

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

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

Comments

- General sanitation is satisfactory. - Surface sanitizer available in buckets with presoaked wiping cloths at 100ppm bleach concentration. - Three compartment sink available for manual dishwashing. Sanitizer available at 200ppm QUAT concentration. - Dry storage area has adequate space and wire racks. Dry food items/equipment must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. A professional pest control company inspects the facility monthly. The summary reports for Dec, Nov, Oct 2018 show no findings. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Note: All FOODSAFE certificates that are available on site are expired. Ensure to train additional staff to FOODSAFE training. At min one FOODSAFE trained staff must be on duty at ALL times. Temperature control: - All coolers (walk in, prep, undercounter): < or = 4C - Cold foods (ie sliced tomatoes, lettuce, onions) stored in the sandwich prep table at room temperature that are time stamped. Ensure that time stamps are accurately labeled. - All freezers (walk in, upright): < or = -18C. Note that the door seal of the walk in freezer was peeling. - Thermometers available in all coolers and freezers. - Hot holding units (beef, chicken patties, chicken strips) > 60C - Daily temperature logs available on site and kept up to date.