INSPECTION REPORT Health Protection JMAA-B7BS8C

PREMISES NAME McDonald's #8250		Tel: (604) 501-7880 Fax: (604) 591-7170
PREMISES ADDRESS 13565 72nd Ave Surrey, BC V3W 2N9		INSPECTION DATE December 10, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 14, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items inside the undercounter prep cooler were at an internal temperature of 12C: sliced onions, butter, minced garlic, cheese curds Corrective Action(s): Items were discarded at time of inspection. Ensure that all potentially hazardous foods are stored at or below 4C at all times to prevent the growth of bacteria. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Tomato slicer contains food debris and grime between the slits. Corrective Action(s): Tomato slicer was washed, rinsed, and sanitized at time of inspection. Ensure that you adhere to your sanitation plan and that the areas between the blades are fully cleaned. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ice machine at back-of-house contains an accumulation of mildew. Mildew is slowly starting to drip down the plate inside the machine. Corrective Action(s): Empty the ice machine and clean-in-place with soap and water first. Rinse, then use a sanitized cloth to thoroughly wipe the interior of the machine and remove the mildew. Date to be corrected by: Dec 14, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas required cleaning at time of inspection: - Floor of walk-in cooler contains spilled sauces and numerous pieces of debris (spilled products, drinks, old containers) that have not been cleaned. One bottle of sauce was clearly leaked. - Walk-in freezer is littered with numerous pieces of cardboard and old food scraps - Dispenser upstairs contained spilled syrup inside the drawer - Janitorial area at bottom floor of facility contains some old mouse droppings Corrective Action(s): Floor of walk-in cooler and freezer was voluntarily mopped at time of inspection. Sauces were removed and leaked bottles were discarded at time of inspection. Remove the mouse droppings by Friday, December 14th. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter prep cooler underneath cook line is at an ambient temperautre of 12C, even after 1 hour of being closed. Corrective Action(s): Adjust or repair the cooler so that it maintains 4C or less. Do not store any potentially hazardous foods inside this cooler until a follow-up inspection has been conducted by an Environmental Health Officer of Fraser Health. Date to be corrected by: Dec 14, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally in satisfactory sanitary condition but requires improvements (see notes above under code 306). The following observations were made: 1. Temperatures - Walk-in cooler at 1C - Walk-in freezer (#1) was at -15C - Walk-in freezer (#2) was at -15C - Undercounter prep cooler underneath cook line at 12C (see violation code 205, 308 above) - Beverage prep coolers at front-of-house at 4C or less - Reach-in freezer compartments at -11C - Hot-held products were all above 60C (Range: 65-75C) - good - Temperature logs were maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels and/or hand dryers - Bleach sanitizing pails were at 200 ppm chlorine residual - Low-temperature dishwasher dispenses chlorine in final rinse cycle at ~ 100 ppm - good - Generally, utensils and equipment are in good sanitary condition (except for the tomato slicer) - Ice machine in front-of-house in sanitary condition 3. Storage - Generally, all food products are stored off of the floor - Ingredients are labelled according to "Use-by" date and system is generally adhered to - Products are covered when not in use - Eggs stored underneath ready-to-eat products - Chemicals are stored separately from food preparation areas 4. Pest Control - No signs of recent pest activity at time of inspection - Facility is in the process of patching up holes which were addressed by professional pest control company - Last inspection by pest control company on Dec 4, 2018 revealed no signs of rodents indoors - Reminder: One mechanical trap near the drive-thru was not equipped with a fresh adhesive. Ensure that you remind pest control companies to reset all traps when they arrive 5. Administrative - Permit posted and up-to-date - Two employees have FoodSafe 1 but there is no formal documentation system for employees with FoodSafe. Ensure that you maintain an up-to-date list of all employees with an ACTIVE FoodSafe 1 certification 6. The following also require your attention - Remind all employees and staff members to report any spills and clean-up after themselves - The sharps disposal container in the men's restroom is not adequately fitted with a lid - You need to LOG your dishwasher sanitizer concentration every day - LOG your QUATS sanitizer concentration every day from the dispenser next to the dishwasher - De-clutter the storage rooms in your bottom floor. Many used cardboard boxes or old food containers are scattered around A follow-up inspection will be conducted on Dec 14, 2018 to ensure that you adhere to the requirements above.