Fraser Health Authority



INSPECTION REPORT
Health Protection
TABM-ASQP5Q
PREMISES NAME
McDonald's #29091		Tel: (604) 469-4350
Fax:
PREMISES ADDRESS
3033 St Johns St
Port Moody, BC V3H 2C4		INSPECTION DATE
November 2, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
November 09, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer was not available for wiping cloths through out the facility.
Corrective Action(s): Wiping cloth must be soaked in sanitizer solution at all times, sanitizer solution must be refreshed regularly.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Paper towels were not available at the handsink in the front serving station and in the staff washroom.
Corrective Action(s): Paper towels must be available at all times along with liquid soap and hot water for adequate handwashing.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Cups and lids noted being stored directly on the floor.
Corrective Action(s): All food and food related items must be stored at least 6" off the floor.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some build-up of food debris/dirt noted under equipments and shelves. Service area requires better wiping down.
Corrective Action(s): Clean as required. Regular wiping down of counters and spills will help reduce fruit flies (as noted during inspection).
Violation Score: 3

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

- Temperature of all freezers and coolers were adequate.
- Hot held foods were >60 degrees C.
- Quat sanitizer was available in pot sink for dish washing.
** Back storage had a lot of boxes blocking access to floor area for cleaning. Reorganize so that maximum floor space is available for regular cleaning.