INSPECTION REPORT Health Protection ZDER-AP6VLR

PREMISES NAME McDonald's Restaurant #40251		Tel: (604) 453-5530 Fax:
PREMISES ADDRESS 7360 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE July 11, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joe Guzzo		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temp dishwasher noted with 0 ppm chlorine. Sanitizer jug was empty Corrective Action(s): Ensure low temp dishwasher is maintained at 50 ppm chlorine to properly sanitize dishware. The sanitizer jug was replace with a full jug. No sanitizer was detected after the next cycle. It was later identified that the line going into the sanitizer jug was labelled "detergent" and the other line was not labelled. The lines were switched and sanitizer was detected at 50 ppm chlorine. Ensure the proper lines are in the appropriate chemical jugs. Label both lines and train staff to check chemicals regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Heavy fruit fly presence next to the juice dispenser and above the front hand sink station. Corrective Action(s): Ensure the premise remains pest free. Continue to clean all spills and sticky areas to remove possible food sources for fruit flies. Regularly run the water down the sinks to prevent stale water. Keep pest control technician informed and follow all their recommendations. Correction date: 2 weeks Violation Score: 3

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

Comments

1.Walk in cooler: 3 C 2. Walk in freezer: -18 C 3. Salad cooler: 3 C 4. Prep cooler: 3 C 5. Cooler drawers: 3 C 6. Hot hold drawers: 65-70 C 7. Fries & Hamburger patty freezers: <- 18 C 8. Pies hot holding: 63 C -Cooking temp logs taken daily -3 Comp sink sanitizer noted 200 ppm QUATS -Low temp dishwasher noted 0 ppm chlorine (****violation noted above) -Sanitizer buckets changed every 2 hours and clothes of the line changed every 30 minutes -Handwashing stations supplied with hot & cold water, liquid soap and paper towel *Continue to encourage regular hand washing especially after handling raw meats. Gloves do not replace regular hand washing. -Pest control devices on-site -Ice machine and scoopers maintained in sanitary condtion -General sanitization satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AP6VLR
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: 0.25 hour Specific comments:
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