INSPECTION REPORT Health Protection LQUN-AF3TA2

PREMISES NAME McDonald's Restaurant		Tel: (604) 552-2870 Fax:
PREMISES ADDRESS 2150 Hawkins St Port Coquitlam, BC V3B 0G6		INSPECTION DATE October 25, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Vantongeren		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 = 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): The holder storing McFlurry lids and spoons was found to be behind the handwashing faucet and below the soap & paper towel dispenser. Dirty water will drip onto the lids and spoons possibly introducing contaminants onto these items, which will touch food. Corrective Action(s): Relocate the holder so that the lids and spoons are not located in an area that will expose them to contaminants. During the inspection, the holder was relocated away from the handwashing sink. Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C; the freezers were -17C; the hot holding units were above 60C; cook temperatures of first batches recorded daily; thermometers present; and temperatures recorded daily. - Chlorine sanitizer clean cloth stored in was 100ppm; Quats sanitizer in 3-comp. sink was 200ppm; and test strips available. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Food storage practices done correctly. Foods stored in food grade containers; covered; date coded; in groups w/ proteins on lowest shelves below RTE foods; and 6" off the floor on shelves or platforms. Once the walk-in-cooler has been reorganized to accommodate the new food ingredients, redo the labels on the shelves to ensure staff know where items should be stored. - Food handling practices done correctly. Utensils used and disposable gloves discarded after completion of a job. - No expired food in use or for sale. FIFO rule being followed. - General sanitation level is good. No signs of pests. - FoodSafe certified staff present.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AF3TA2
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: 0.17 hour Specific comments: All in order.
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