Report No. DNGG-ASMSYK

INSPECTION REPORT
Health Protection
DNGG-ASMSYK

PREMISES NAME
McDonald's #8341

Tel: (604) 294-9428
Fax:

PREMISES ADDRESS
4410 Still Creek Ave
Burnaby, BC V5C 6C6

INSPECTION DATE
October 30, 2017

TIME SPENT
1.5 hours

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	No

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): - Mildew-like substance and grime accumulation noted on interior surfaces of main ice machine.
Corrective Action(s): - Empty ice machine and discard ice. Remove mildew-like substance and grime accumulation. Clean and sanitize interior surfaces of ice machine. Ensure that sanitized surfaces are dry before refilling ice machine.

[Correction Date: Immediately]

Note: Operator advised that ice machine is serviced and cleaned once a month by a technician. Please review cleaning and sanitizing expectations with service company. Cleaning and sanitizing frequency may need to be increased.
Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)]
Observation: - Rodent droppings noted at floor/ wall edges in dry storage room under shelving units and pop syrup storage shelves.
Corrective Action(s): - Remove droppings, clean the above noted areas.
- Continue to monitor pest activity - notify your pest control company if new or increased activity is noted.
- Ensure all areas are easily accessible for pest control services.
- Keep kitchen back door closed tightly when not in use to prevent potential pest entry.
- Maintain a higher level of sanitation to prevent potential pest attraction.

[Correction Date: November 6, 2017]

Note: Monthly pest control services provided by Ecolab. September 2017 and October 2017 service reports reviewed. Follow all recommendations provided by your pest control company.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - Food debris and/or grease and/ or grime and/ or dirt accumulation noted in the following areas:
- Under, between, and behind coolers and shelving in beverage area.
- Under and behind cooking equipment (deep fryers, grills, fry hopper).
- Under and between shelving in dry storage room and pop syrup storage shelving.
- Surfaces of ice cream machine dispenser.
Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: November 6, 2017]

*Review Sanitation Plan with cleaning and maintenance staff. Ensure that Sanitation Plan is being followed.
*Work on maintaining a higher level of sanitation throughout the premises.
Violation Score: 3

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

Comments

- Kitchen handsinks provided with hot and cold water, liquid soap and papertowels.
- Staff washroom sinks supplied with hot and cold water, liquid soap and rapid air hand dryers.
- Proper handwashing practices and blue glove use (for raw hamburger patties) noted at time of inspection.

- Coolers and Cold Holding Equipment: ≤4 deg C
- Freezers: -10 deg C to -18 deg C *Ensure that Freezers maintain temperature at or below -18 deg C
- Hot Holding: >60 deg C
- "National Daily Food Safety Checklist" appears to be conducted on most days. *Ensure that these are completed daily as per your Food Safety Plan.
- Food storage practices appear satisfactory - food is protected from contamination.
- 200 ppm Quats sanitizer available from dispenser for manual dishwashing purposes and in spray bottles at work stations.
- Low Temperature Chemical Sanitizing Dishwasher: 50-100 ppm chlorine residual.
**Ensure that sanitizer residual after Final Rinse is checked and verified daily as per of the "Daily Health Inspection Standards Checklist* (Minimum 50 ppm chlorine required).
- Wiping cloths stored in 100 ppm chlorine bleach sanitizing solution.
- Chlorine test papers and Quats test papers available to verify sanitizer concentrations.
- Discussed FOODSAFE certification expiry dates with operator (December 2018). Visit www.foodsafe.ca for more information regarding classes and refresher course.