INSPECTION REPORT Health Protection ANAN-AT7V6N

PREMISES NAME McDonald's (McBride Blvd) #21433		Tel: (604) 512-1717 Fax:
PREMISES ADDRESS 815 McBride Blvd New Westminster, BC V3L 2B9		INSPECTION DATE November 17, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joe Guzzo		NEXT INSPECTION DATE November 24, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Ticket Issued	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Eggs were being stored on the countertop at ambient temperature. McDonald's has been approved to store eggs at ambient temperature for 2 hours. The egg carton is supposed to be time stamped, but it wasn't. 2) The pull-out cooler drawer was at 10 degC. The ham inside the cooler drawer was at 10 degC as well. 3) The cheese in the cooler under the prep counter was at 15 degC. 4) As per manager on duty, the time stamp labeling system is not working. The condiments were being stored at ambient temperature for an undeterminate amount of time. Staff were not time labeling any of the condiments. This is a recurring issue. Cut tomatoes were probed at 18 degC and chopped lettuce was at 12.6 degC Corrective Action(s): 1) Time stamp eggs as required or keep all eggs inside the cooler and bring them out as needed. 2) The pancakes and ham from the pullout drawer were discarded. The eggs were moved into a working cooler. Get the cooler fixed. Do not store potentially hazardous foods (PHF's) in this cooler until it's been fixed and can maintain a temperature of 4 degC or below. 3) Discard all cheese from the undercounter prep cooler. Move all non-PHF's into a working cooler. Get the cooler fixed. Do not use until it has been fixed and can maintain a temperature of 4 degC or below. 4) When the time labeling system is down due to power failure or any other reason, there must be a back up procedure in place to monitor how long the condiments are being kept out at ambient temperature. Approval for storing condiments at ambient temperature is based on this condition. The manager on duty did print out a time stamped sheet to be used as a backup until the labeling system has been fixed. Staff must be trained on this procedure and management must ensure that staff is following proper protocols. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There wasn't any sanitizer spray bottles available for use at any of the stations. When asked how prep counters are cleaned, the manager on duty said that the staff spray the blue solution on the rag and wipe the counters down. He pointed to the general cleaning solution. This is NOT acceptable. All managers must be aware of the proper cleaning and sanitizing procedures and know what chemicals are safe to be used on a food contact surface versus which are not. Corrective Action(s): Discussed issue with the manager. He managed to find 2 sanitizer spray bottles upstairs in the dry storage area, which he brought downstairs and filled up for use. Countertops are to be cleaned using the sanitizer regularly during the day. DO NOT use any chemical on food contact surfaces that isn't foodgrade. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of the inspection, there was a rack being stored in front of the handwashing sink. The paper towel dispenser at this sink was empty. Corrective Action(s): This is a recurring issue as well. The hand sink must NOT be blocked and it must be stocked with soap and paper towels at all times. This is a recurring issue as well. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The handsink at the drive-thru is leaking and the edge on one side requires re-caulking. Corrective Action(s): Re-caulk the edges and fix the leak. Violation Score: 1

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

Comments

-All other coolers are below 4 degC -Freezers are below -18 degC -All hotholding is above 60 degC -Drive thru hand is fully equipped -100ppm Quats available in the 3rd compartment sink for sanitizing dishes

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-AT7V6N
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments: Foods audited met requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment