INSPECTION REPORT Health Protection LKIM-BCDNFL

PREMISES NAME McDonald's Restaurant of Canada #14909		Tel: (604) 930-1812 Fax:
PREMISES ADDRESS 1000 Guildford Town Centre Surrey, BC V3R 1N3		INSPECTION DATE May 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tom Iatrov		NEXT INSPECTION DATE May 31, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning from previous night did not occur. Facility has much food debris on floor and equipment. Pooling liquid in area near mop sink. Mould in ice machine. Back storage room floor has spilled items. Ice cream dispensing units and juice/beverage dispensing units require attention to the undersides. Floor along side smoothie dispensing area has spilled cookies. . Corrective Action(s): Cleaning to occur. Ensure staff are properly cleaning items prior to closing the facility for the day. . Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Grease trap requires servicing. Freezer for raw hamburger patties malfunctioning. - NOTE: No food items stored inside during inspection. . Corrective Action(s): Repairs are scheduled for both items. Manager fully aware of equipment malfunctioning prior to inspection. Maintenance scheduled. Continue to use adjacent freezer or walk in freezer for raw hamburger patties. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT and 200ppm Chlorine - time/date stamping occurring - EXCELLENT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine scoop in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - staff lunches inside separate cooler unit - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Date and time tracking stickers for potentially hazardous food items not used during inspection - CORRECTED DURING INSPECTION - this item has been discussed with Management and all staff on duty; discuss with staff again