INSPECTION REPORT Health Protection LKIM-BXLMU8

PREMISES NAME McDonald's #29716		Tel: (604) 718-1015 Fax: (604) 718-1018
PREMISES ADDRESS 4801 Hastings St Burnaby, BC V5C 2L1		INSPECTION DATE January 22, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Bates		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Coffee stir spoon submerged in water without proper ice. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure all coffee stir spoons are submerged in ice water. Refill ice throughout the day. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT, 200pm Chlorine and Peroxide Sanitizer tested by staff; All test strips available on site during inspection and all sanitizer containers were date/time stamped - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - Visitor and staff screening occurring, temperature checks, verbal screening, recording of visitor names and contact information - WSBC COVID- 19 Safety plan available on site for inspection - Staff wearing masks and face shields in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - Maximum seating for patrons in place NOTE: Ensure proper recording for all test strip concentrations for all sanitizers