INSPECTION REPORT Health Protection RWOG-B2SS4C

PREMISES NAME McDonald's #29091		Tel: (604) 469-4350 Fax:
PREMISES ADDRESS 3033 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE July 18, 2018	TIME SPENT 0.75 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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Minor mould and biofilm build up observed in the ice machine. Corrective Action(s): - Staff began cleaning the ice machine at the time of inspection - Add this area to your sanitation plan Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clutter observed in walk-in cooler, freezer, dry storage and outdoor paper storage areas Corrective Action(s): Organize the areas to prevent pest harbourage and to facilitate cleaning Violation Score: 3

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured 60C or hotter - All other foods are shelf stable, or on timing system - Handwashing station stocked with soap, paper towels and hot and cold running water; ensure that the handsink is not blocked by bread rack - Sanitizer in wiping rag bucket measured 100ppm chlorine; ensure that the sanitize is thoroughly stirred - Sanitizer in back kitchen area measured 200ppm quats; ensure that water is at correct temperature for sanitizer effectiveness * Send photos of organized spaces to your area inspector by August 3, 2018 Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/