Fraser Health Authority



INSPECTION REPORT
Health Protection
JFEN-BH9TDT
PREMISES NAME
McDonald's #8572		Tel: (604) 514-5470
Fax:
PREMISES ADDRESS
21558 Fraser Hwy
Langley, BC V3A 8R2 		INSPECTION DATE
October 24, 2019		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Robert Renaud		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Observed splashing and debris in tracks of coolers and front display case, in cup holders, around coffee machines and shake machines, under equipment and floors were found to be greasy. Minor leak noted behind milk dispensing unit at coffee station. Ice build up noted in chest cabinet that may affect the door closing. Garbage can under back counter is too high causing debris to build up on under side of counter.
Corrective Action(s): Thoroughly clean and maintain all areas diiscussed during inspection. Replace garbage can with a lower one, address leak under milk dispensing cooler,
Violation Score: 9

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Sanitizer bottle had a chemical other than sanitizer in it that changed test strip to blue.
Corrective Action(s): Product was discarded at time of inspection. A new bottle was filled with sanitizer. Ensure that all staff are placing the correct chemical in each labellled bottle.
Violation Score: 3

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

All coolers are maintaining foods at 4 degrees C. or colder.
Walk in freezer is -18 degrees C.
Liquid soap and paper towel at handsinks.
Meats in warmer are all 60 degrees C. or hotter.
Dishwasher final rinse had a 100 PPM chlorine residual at the dish surface.
Sanitizer at third compartment sink measured 200 PPM quat residual.
Wiping cloths stored in sanitizer with a 100 PPM chlorine residual