INSPECTION REPORT Health Protection YTAN-CPVNT2

PREMISES NAME McDonald's (Panorama)		Tel: (604) 575-6310 Fax: (604) 575-6311
PREMISES ADDRESS 15145 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE March 13, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) James Harper		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning in corners/hard-to-reach areas/underneath equipment needed - some food debris and grease accumulation noted. Corrective Action(s): Regular sweeping is done throughout the day. Deep cleaning for equipment is done once a week according to manager, and will be completed in a few days. Correct by: this week Violation Score: 3

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

Comments

- Hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels. - Three-compartment sink available for manual warewashing maintained in sanitary conditions. Sink drain plugs available and in use. 200 ppm Quats detected in sanitizing sink compartment. - Quats sanitizer solution available at 200 ppm in spray bottles. - Bar towels (for sanitizing) stored in 100 ppm chlorine solution. Changed every 4 hours and appropriately time-tracked. - All coolers were maintaining temperatures at 4C or colder. - All freezer temperatures satisfactory. - Hot-held food items measured at 60C or hotter. - Accurate thermometers available and temperature logs maintained (digitally). - Food items held at room temperature properly time-tracked using the tablet or time-coded stickers. Any leftovers are discarded after hold-times. - Food storage practices satisfactory. All food stored off the floor and properly covered. - Dry storage area satisfactory - Equipment maintained in sanitary conditions (ventilation hoods, ice cream machine, in-use utensils, ice machine and scoop, beverage machines, etc.) - General sanitation satisfactory at time of inspection - Pest control in place. No signs of pest activity noted at time of inspection. - Staff have valid FoodSafe certification (or equivalent).