INSPECTION REPORT Health Protection RHEN-AYLPZ5

PREMISES NAME McDonald's #20525		Tel: (604) 513-3050 Fax: (604) 513-3091
PREMISES ADDRESS 19955 96th Ave Langley, BC V1M 3C6		INSPECTION DATE May 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ron Knight		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 Yes
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): New sanitizer system in place (Hydrogen Peroxide based) did not read any residual on the test strip provided by the facility. Staff not actively using the new sanitizer. Corrective Action(s): Spray bottles replaced with fresh sanitizer solution. Ensure the sanitizer dispenser remains primed before filling up the bottles. Educate staff to use the YELLOW solution spray bottle (hydrogen peroxide) to wipe any food contact surfaces. Glass/surface cleaner (BLUE) should NOT be used as a sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease build-up observed underneath fryers, underneath drink syrup shelve. Corrective Action(s): Thoroughly clean above noted areas. Correct by today. Violation Score: 3

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

Comments

All hand sinks supplied with hot and cold running water, liquid soap and paper towels. Washrooms adequately supplied. Quats sanitizer at dispenser measured at 200 ppm. Hydrogen peroxide sanitizer at dispenser measured at 3500 ppm. Low temperature dishwasher measured 50 ppm chlorine at water temperature >24C. OK All freezer units at or below -18C. All cooling units except the sandwich prep display cooler at or below 4C. All food inserts in sandwich prep display cooler are time coded and discarded after 2 hours OK. All raw patties are cooked to ensure the temperature reaches 71C or hotter for beef and fillet, 74C or hotter for chickens. Temperature logs well maintained. Both ice machines are clean. Light fixtures covered and maintained This premise now uses hydrogen peroxide as their surface sanitizer. No quats use has been observed. Inspection done by Kathy Kim.