INSPECTION REPORT Health Protection ALUI-B8EUJX

PREMISES NAME McDonald's (Cloverdale)		Tel: (604) 575-1690 Fax: (604) 575-1691
PREMISES ADDRESS 17960 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE January 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) James Harper		NEXT INSPECTION DATE January 15, 2019
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 = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Tray of eggs was left out at room temperature; no time tracking available. 2) All inserts in the sandwich prep area (slice toamtoes, chopped lettuce, cucumbers, cheese slices, etc). were at 18-20 deg C. No time tracking available, and staff did not know when the inserts had last been filled. Corrective Action(s): 1) Eggs discarded. Ensure that all eggs left at room temperature are time tracked per your food safety plan and kept out for 2 hours or less. 2) All foods in prep inserts discarded. When filling inserts, ensure that time tracking is done (same as above). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All 3 sanitizer rag buckets across the 3 compartment sink had <10 ppm chlorine residual. Assistant manager on site indicated that they were out of the sanitizer packets and had ordered more. Corrective Action(s): Use the quat sanitizer in the meantime (dispenser located at the 3 comp sink) to fill your rag buckets. Quat sanitizer at 200 ppm QUATS. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink outside of the manager's office had no paper towels. Corrective Action(s): Staff replaced paper towels during inspection. Handwashing is critical to preventing the spread of foodborne illness causing bacteria. All handsinks must always be adequately supplied with liquid soap, paper towels, and hot/cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Staff on site were unable to locate health permit during inspection. Corrective Action(s): Obtain replacement health permit if you aren ot able to find your current permit. Billing department information provided to manager during inspection. Violation Score: 1

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

Comments

Routine inspection conducted: Handsinks (other than above mentioned one) equipped with liquid soap, paper towels, hot/cold running water Walk in cooler at 3.2 deg C Walk in freezer (in back area) at -19 deg C All other freezers at -18 deg C or less Hot Holding at 60 deg C or greater Ensure pastries are removed/replaced as per time coded stickers Other than above mentioned prep inserts, all other coolers at 4 deg C or less; all inserts and food items left out at room temperature must be time tracked as soon as they are brought out from the cooler. General sanitation satisfactory; ensure to continually clean underneath cooking equipment Quat sanitizer at dispenser at 3 comp sink @ 200 ppm QUATS, and also available in spray bottles for front service area No signs of pests at time of inspection Dry storage area satisfactory; all foods stored off the floor. Ice scoop stored in holder, with handle outside the ice FoodSafe certified staff member on site