INSPECTION REPORT Health Protection DSEA-B42TX6

PREMISES NAME McDonald's #40255 (6th St)		Tel: (604) 512-1717 Fax:
PREMISES ADDRESS 515 6th St New Westminster, BC V3L 3B9		INSPECTION DATE August 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joe Guzzo		NEXT INSPECTION DATE August 31, 2018
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: High (≥30) Total Score = 36

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 issues; -Sandwich prep line contents using expired time tracking stickers for room temperature holding of potentially hazardous foods -bottom compartment of prep line cooler found to have an ambient temperature of 45F (7.5C) Corrective Action(s): Prep line contents and prep line cooler contents discarded. Time track all food products for room temperature holding. Do not use the bottom compartment of the prep cooler until it has been repaired. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Egg cooking utensils' time stamps for cleaning were expired. Corrective Action(s): ensure that all continuously used utensils are cleaned and sanitized as per frequency prescribed in the sanitation plan Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: front of house wiping cloths stored in a bucket of sanitizer solution measuring 0 ppm chlorine. bucket is replaced every 3 hours Corrective Action(s): this is a repeat issue. replace the sanitizer bucket on a more frequent basis, (suggested 1 or 2 hours) sanitizer solution must be maintained at 100 ppm chlorine while in use Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Blue disposable gloves used by staff for handling various foods including cooked meats, ready to eat vegetables, fried foods, raw meats, and shell eggs Corrective Action(s): This is not acceptable. As per food safety plan, follow procedure to ONLY use blue gloves for handling raw meats and shell eggs. Review procedure with staff Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bottom of the cooler in the prep line found to be unable to keep contents <4 degrees C Corrective Action(s): Do not use the cooler until it has been repaired. Temperature of the cooler unit must be monitored Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: REPEAT OBSERVATION: grouting between tiles in the front of house handwashing station missing. Corrective Action(s): re-grout the floors. due: 3 months Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C) and dairy undercounter coolers measured < 4 degrees C =Walk-in freezer (-22C), fry freezer (-21C), and raw beef chest freezer (-19C) measured < -18 degrees C =Beef patty hot holding (70C), egg patties (67C), and crispy chicken (75C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Sanitizer solution at 200 ppm QUATS available in spray bottles =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification must be available on site for inspection at all times. note: health operating permit does not match current proprietor name. find up to date permit and have it on display for the public to see.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B42TX6
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: muffins audited. product meets transfat restrictions
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