INSPECTION REPORT Health Protection ALUI-ATATCD

PREMISES NAME McDonald's (Cloverdale)		Tel: (604) 575-1690 Fax: (604) 575-1691
PREMISES ADDRESS 17960 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE November 20, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) James Harper		NEXT INSPECTION DATE November 22, 2017
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Plastic drink/pop cup was observed inside ice bin being used as a scoop. This can lead to staff members contaminating the ice with their hands. 2) Coffee grounds inside ice. Corrective Action(s): 1) Use a proper scoop with a handle. Make sure scoop is not left lying in ice where the handle can touch it. 2) Remove contaminated ice. Ensure staff are regularly monitoring these ice bins. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Carton of eggs left at room temperature; no time tracking available. Staff member said they were taken out an hour ago. Corrective Action(s): Time track all food items so that staff can verify when foods were brought out and when they need to be discarded (2 hour rule). Correct: immediately Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler at 6-8 deg C at varying spots. Probe thermometer used to measure temperature of packaged meat slices and it indicated a temperature of 8 deg C. Surface temperatures were measured at 6-7 deg C. Corrective Action(s): Temperature logs from the morning indicated a temperature of 35 deg F (<4 deg C). Manager called to have cooler serviced immediately. Foods must not be kept at >4 deg C for more than 2 hours. Correct: Immediately Violation Score: 3

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

Comments

Note: Rennovations were previously approved (floor plan was approved). Not all changes are complete. Inspection to be done when all changes are finished to ensure that equipment layout matches what has been approved by Fraser Health. -Handsinks equipped with liquid soap, paper towels, hot/cold running water -All prep coolers at <4 deg C -Ensure that all coolers have thermometers that are easily accessible for staff to check temps -All freezers at -18 deg C or less -All foods in prep cooler inserts are discarded after 2 hours. Food items are time tracked on a chart that is kept on the wall. -General sanitation requires some improvement --> Ensure to consistently clean under all equipment in the cooking area to prevent grease accumulation/buildup -Quat sanitizer in 3rd compartment (of the 3 comp sink) was at 200 ppm Quats -Chlorine sanitizer for rags in rag bucket at 100 ppm chlorine residual -No signs of pests at time of inspection -Quat spray sanitizer at 200 ppm Quats

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-ATATCD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment