INSPECTION REPORT Health Protection ALUI-BRXSXP

PREMISES NAME McDonald's #1449		Tel: (604) 937-4690 Fax: (604) 937-2519
PREMISES ADDRESS 515 North Rd Coquitlam, BC V3J 1N7		INSPECTION DATE July 28, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yvonne Lam		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Various foods are not being time stamped properly or at all: -Cheese slices at ambient temp: time stamped incorrectly -Sauces at the burger station: no time stamps Corrective Action(s): Discussed with manager on site. All foods at ambient temp need to be time stamped according to your corporate food safety plan. Correct by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris on floors in kitchen and underneath equipment Corrective Action(s): Clean floors thoroughly (including hard to reach areas). Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: Handwash stations equipped with liquid soap, paper towels, hot/cold running water Coolers at 4 deg C or less Freezers at -18 deg C or less Hot holding at 60 deg C or greater Staff on site have valid FOODSAFE No signs of pests at time of inspection 3 compartment sink present; quat sanitizer in 3rd compartment at 200 ppm quats Test strips available Cleaning rags stored in chlorine solution; was at 100 ppm chlorine residual at time of inspection **As discussed there are a LOT of food items held at ambient temp (room temp) including eggs, cheese, burger toppings, etc. If food products are not time stamped properly per your food safety plan, they must be discarded. COVID-19 Manager on site provided COVID-19 safety plan All staff are wearing masks There is limited dine in seating available (available tables are separated at a distance of 2 meters each)