INSPECTION REPORT Health Protection RBYS-CL9U77

PREMISES NAME McDonald's #29031		Tel: (604) 863-8030 Fax:
PREMISES ADDRESS 1812 Vedder Way Abbotsford, BC V2T 2Y4		INSPECTION DATE November 17, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) David Wood		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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed hot potentially hazardous food stored below 60C; gravy stored in hot holding unit at 47C when tested. Corrective Action(s): Ensure that hot potentially hazardous foods are stored at 60C or above. Gravy placed in unit from 11:30AM, greater than 2hrs during inspection. Operator discarded gravy and new batch to be made. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed equipment not in good working order; equipment used to verify time for holding of food products inaccurate. Corrective Action(s): Ensure that the equipment used to measure time of food products is adjusted/fixed to ensure the correct time displayed and correct time placed on stickers. Violation Score: 3

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

Comments

Routine Inspection Completed. Operating Permit delivered to operate on site. Ensure permit is posted in a conspicuous location. FoodSafe certified staff present during inspection. Hand washing sink adequately supplied. Bleach surface sanitizer at 100ppm. 3 Compartment sink available for manual dishwashing and QUATs dispenser at 200ppm. Fridges at 4C or below. Front coolers at 4C or below. Freezers and prep freezer at -18C or below. Hot holding of beef and chicken at 60C or above. Back storage area freezers at -18C or below. Temperature logs maintained and available. Food is covered and stored off the ground. Employees in uniform with hair tied back/covered. No pest issues noted during inspection. General sanitation and maintenance is good.