INSPECTION REPORT Health Protection CTIN-AP6U4K

PREMISES NAME McDonald's #29716		Tel: (604) 718-1015 Fax: (604) 718-1018
PREMISES ADDRESS 4801 Hastings St Burnaby, BC V5C 2L1		INSPECTION DATE July 11, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Bates		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Some fruit flies noted in the chemical storage room and kitchen handsink. No ants observed at time of inspection. Corrective Action(s): Ensure spills are cleaned immeidately and to empty garbage frequently to prevent harbourage. Pop fountain machines are cleaned on weekly basis. Violation Score: 3

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

Comments

General: Handsink for all stations: soap, paper towel, hot & cold running water available Walk-in coolers: 2-4C Walk-in freezer: -16C -> lighting is being replaced as it is dim and restaurant has already ordered new light bulbs All other coolers <4C Hot holding units: 70 to 89C (e.g. patties, eggs, nuggets etc.) Toppings are on 2 hour rule with timer as per food safety plans Thermometer available to determine food temperature, probes are sanitized between uses Dishwasher (low temp): 75ppm chlorine at plate level Manual warewashing sink properly set up Quats sanitizer in labeled spray bottles are at 200ppm Buckets of wiping clothes are in 100ppm chlorine Test strips available for chlorine and quats Ice machine appears to be maintained in sanitary condition, ice scoop stored outside Food stored off the floor, and are covered Temperature logs are up to date Pest control reports reviewed onsite - Ecolab visits monthly but has increased frequency recently due to ant issue identified *Discussed one ant complaint received; restaurant is already actively resolving issue General sanitation: satisfactory Build your burger program removed altogether Blue glove policy - use glove to place raw meats and then discard glove immediately