INSPECTION REPORT Health Protection BCUD-B32STK

PREMISES NAME McDonald's #8250		Tel: (604) 501-7880 Fax: (604) 591-7170
PREMISES ADDRESS 13565 72nd Ave Surrey, BC		INSPECTION DATE July 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # BCUD-B2YUSN of Jul-24-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Smoothie/ blender machine found with a laminated sign stating "wash, rinse, and sanitize every 30min". Staff and management on site had no chemicals present to fulfill the instructions, and didn't know how to perform the task.)

Comments

Technician still on site for cooler/ freezer repair at time of inspection Drawer milk/yogurt cooler found at 2C Walk in meat freezer (still under repair) at -9C Walk in cooler 2C Discussed at length the possible wash, rinse, sanitize options for your blender machine: - you MUST at a minimum wash with soap (blue, dispensed at dish pit), rinse (spray nozzle ok), then sanitize (pink sanitizer, dispensed at dish pit). - use the small shelf area beside the blender to store adequate chemicals for staff to use on a frequent basis - ensure spray bottles are accurately labeled - distribute proper cleaning procedure to all kitchen staff immediately - your yellow hydrogen peroxide cleaner and sanitizer can be used on the counter top and the spray nozzle. Use the above cleaning procedure for the food contact surfaces Of extreme importance is your staff/ management following proper procedures for temperature checking and recording. If temperature logs has been accurately maintained, the refrigeration system issues would have been caught and repaired before products risked making people ill. The drawer cooler was displaying an error message at last inspection, but nobody noticed or paid any attention. The temperature logs indicating this machine didn't report any issues, when there very clearly were.