INSPECTION REPORT Health Protection JMAA-BHMVDG

PREMISES NAME McDonald's #8250		Tel: (604) 501-7880 Fax: (604) 591-7170
PREMISES ADDRESS 13565 72nd Ave Surrey, BC V3W 2N9		INSPECTION DATE November 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 19, 2019
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: 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): 1. Cut onions, cheese slices, and cream cheese stored inside the prep cooler underneath the topping table were at an internal temperature of 10C. Tags on the items indicated that they were prepared > 4 hours ago. 2. Dispenser releases milk at 10C and cream at 6C. Corrective Action(s): 1. Aforementioned items were discarded. If any toppings are not time-controlled, they MUST be temperature-controlled at 4C or less to prevent growth of bacteria that may cause foodborne illness and/or production of their toxins. 2. Milk and cream discarded. Temperature logs indicate that the temperature inside the milk and cream dispenser was not being taken. The temperature inside the unit must be periodically recorded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizing pails throughout restaurant have not been changed since 9:25 AM and registers at 0 ppm chlorine residual. 2. QUATS spray bottle at 0 ppm. Corrective Action(s): 1. Pails were changed at time of inspection. Ensure that they maintain at least 200 ppm chlorine residual for use. 2. QUATS spray bottle refilled at time of inspection (manually). Ensure that the QUATS spray bottle maintains at least 200 ppm for sanitizing your food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ice machine contains mildew / grime on the middle of the front metal plate affixed to the unit. Corrective Action(s): Empty out the ice machine and thoroughly clean and sanitize machine in accordance with your sanitation plan. Date to be corrected by: End of day today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Following areas have accumulated debris: 1. Underneath the dishwasher. 2. Along the edges of the walk-in cooler downstairs. Corrective Action(s): Clean the areas noted above and ensure that they are maintained in good sanitary condition. Date to be corrected by: End of day today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Quaternary ammonium compound (QUATS) dispenser is not functional, and was leaking water at time of inspection. 2. Milk & cream dispenser at a temperature of 9C. 3. Small prep cooler underneath toppings was at 10C. Corrective Action(s): Do not use these machines until they have been adjusted/repaired and maintain a temperature of 4C or less. QUATS dispenser should release 200 ppm QUATS - in the meantime you may proceed with manually diluting the QUATS and verifying the concentration with a test strip. Date to be corrected by: 2 weeks Violation Score: 3

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

Comments

Routine inspection conducted. Facility is maintained in good sanitary condition. The following was noted at time of inspection: 1. Temperatures - Walk-in cooler at 1C - Double-door stainless steel cooler at 3C - Both walk-in freezers maintained at -18C or below - Undercounter prep cooler underneath cook line at 10C (see violation code above) - Beverage pull-out cooler units at front-of-house at 4C or less - Reach-in freezer compartments maintained at -10C - Hot-held products trays all maintained at above 60C - good - Temperature logs were maintained and up-to-date - Toppings for burgers are time-controlled (stamp present on the wall for reference) 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 - Low-temperature dishwasher releases 100 ppm chlorine residual at final rinse cycle - 3-compartment sink equipped with drain plugs - Utensils inside small storage room including tomato slicers well maintained - Ventilation canopy above fries in good sanitary condition. As per previous inspection report, slats are periodically run through dishwasher once a week; deep degreasing conducted quarterly 3. Storage - All food products appropriately labelled and stored at least 6" off the floor - Time controlled products are labelled on the board affixed to the wall - No time-controlled products noted past their specified time-control date and time. Products are discarded once the time has been exceeded - Storage practices inside cooler generally satisfactory. Reminder: Eggs are to be stored at the bottom of the cooler units - Chemicals stored around mop sink area separate from food preparation areas 4. Pest Control - No signs of rodent activity noted at time of inspection. Fly activity minimal - Email the previous pest control report to the Environmental Health Officer for review 5. Administrative - Permit posted and up-to-date - Binder for FoodSafe 1 registered employees available for review 6. Improvements from previous Routine Inspection - Sharps disposal container in restroom well maintained and reinforced to discourage tampering - Sanitary condition inside the lobby area has improved, including regular removal of garbage inside containers