INSPECTION REPORT Health Protection AHEN-BAGSZ3

PREMISES NAME McDonald's (Tynehead)		Tel: (604) 587-2330 Fax: (604) 587-2331
PREMISES ADDRESS 9638 160th St Surrey, BC V4N 2J4		INSPECTION DATE March 21, 2019	TIME SPENT 1 hour
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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Condiments held at ambient temperature exceeded the time on the time stamp by 1 hour. Person in charge on shift thought the stamps were 1 hour behind due to the time change that occurred this Spring however the Restaurant Manager stated over phone to the district Environmental Health Officer of Fraser Health that the time stamps represented the accurate time, were not behind, however they still needed to provide an update to staff about this. Corrective Action(s): Condiments held above 4 degrees C for more than 2 hours were discarded by staff voluntarily. New condiments were set with a new time stamp expiring in 2 hours. Person in charge on shift informed staff that the time stamps represented an accurate time. Make sure cold potentially hazardous food stored/displayed above 4 degrees C (40 degrees F) for 2 or more hours is discarded. 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

Handsinks were adequately supplied with liquid soap, hot and cold running water, and single use paper towels or air dryers (in the staff washrooms). Walk-in-cooler and other coolers were at or below 4 degrees C. Prep. cooler near the condiments was at 2 degrees C. Walk-in-freezer was at or below -18 degrees C (0 degrees F). Freezer near the prep. area was at -14 degrees C after the lunch rush (required: at or below -18 degrees C). Hot-held food was at or above 60 degrees C (140 degrees F). Temperature records were being maintained. 200 ppm QUATS sanitizer was available in the third compartment sink. 100 ppm chlorine sanitizer was available in 4 buckets with wiping cloths. No signs of recent pest activity were present at the time of inspection. Person in charge on shift had a valid certificate for the online Food Handler Certification course from foodsafetytraining.ca that was taken after May 9, 2017. A printout of "Food Handlers Training courses equivalent to BC FOODSAFE Level 1 (as of January 14, 2019)" was provided to the Manager.