INSPECTION REPORT Health Protection ABAI-AFWRC9

PREMISES NAME McDonald's #29716		Tel: (604) 718-1015 Fax: (604) 718-1018
PREMISES ADDRESS 4801 Hastings St Burnaby, BC V5C 2L1		INSPECTION DATE November 21, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andy Bates		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in dispenser at hand sink beside drive through window. Staff member replaced paper towel at time of inspection. Hot/cold running water and soap available. No concerns with any other hand wash stations in the premises. Corrective Action(s): Ensure hand wash stations are fully equipped at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All coolers 4C or less (walk in coolers x2, under counter...etc) Unrefrigerated toppings on 2/4hr room temp rule as per food safety plan Reviewed blue glove method with manager on duty Walk in freezer -19C Hot holding of patties, fries, chicken...etc all higher than 60C Temperature logs maintained up to date. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored in a holder secured to the side of the ice machine. Chlorine sanitizer in large buckets with cloths submerged 50ppm. Quat sanitizer at source, in sanitizing compartment of ware washing sink, in spray bottles 200ppm. Both chlorine and quat test strips available. Low temperature dish washer had 50ppm chlorine. Manual ware washing procedures reviewed at time of inspection – no concerns. Renovations have been completed as per the approved floor plans. Build your own burger equipment on site but the program has not been started yet. Discussed storage for reusable fry baskets/trays (still boxed in storage). Ensure food equipment is stored in a clean/sanitary manner that does not obstruct/hinder safe food flow.