INSPECTION REPORT Health Protection JKWK-BFXMNS

PREMISES NAME McDonald's Restaurant #40251		Tel: (604) 453-5530 Fax:
PREMISES ADDRESS 7360 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE September 12, 2019	TIME SPENT 1 hour
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Front line staff packaging food sneezed into arm and hand but did not wash their hands before commencing food preparation. Corrective Action(s): Staff must wash hands before the start of work and any time hands become contaminated. EHO talked to staff to have hands washed before starting work again. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor bbq sauce, condiments and single use container spills under the shevling in dry storage of Isle 3 sliding racks. Corrective Action(s): Clean this area and discard spilt food and containers. Correction required in two days. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hydrogen peroxide solution dispenser is not working at the time of inspection. Corrective Action(s): Repair this unit. In the mean time use other available sanitizer for disinfection. Repair required in one week. Violation Score: 3

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. Hot and cold running available. Hand sinks are stocked with paper towels, liquid soap and running water. Food protected from contamination. Single use utensils and condiments storage adequate. 3 compartment sink in use. 200 ppm quat sanitizer in use. 100 ppm chlorine used for sanitizing wiping clothes. Laundry machine in use on site on high temperature setting. Staff and public washrooms are sanitary with fully stocked hand sinks. Walk in cooler at 3.6C dairy, Walk in freezer at -19.2C hash browns. All other coolers at 4C or below and freezers between -3C and -19.6C. Temperature monitoring and logs in use. Ice machines are satisfactory with dedicated scopes. Permit posted invisible location. Dish washer has been removed from site as proposed in previous inspection.