INSPECTION REPORT Health Protection JELR-CLQRGH

PREMISES NAME McDonald's #10417		Tel: (604) 940-3770 Fax:
PREMISES ADDRESS 1835 56th St Delta, BC V4L 2B4		INSPECTION DATE December 2, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Nauman Jutt		NEXT INSPECTION DATE 3 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small drawer cooler for milk and yogurt storage was recently unplugged. Temperature (air and food) is above 4C/40F. Temperature records show cooler was at 40F earlier today. Corrective Action(s): Do not store any potentially hazardous foods (PHFs) in this cooler until it can keep them at 4C/40F or colder. Cooler emptied during inspection. Store all PHFs at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer used to manually sanitize some food containers and utensils is being dispensed at 0ppm. Note that some, but not all, food containers and utensils are sanitized in the dishwasher. Corrective Action(s): Corrected - quats chemical block replaced during inspection and is now being dispensed at 200ppm as verified with your test strip. Use test strips daily to verify sanitizer concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris noted under equipment along wall coving. Corrective Action(s): Cleaning can be improved along floor/wall coving and in hard to reach areas. Violation Score: 3

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

Comments

- Coolers (walk in, upright, reach in, etc.) are at 4C/40F or colder with the exception of the milk drawer cooler- see above. - Freezers - ok. - Hot holding - >60C/140F (hamburgers, chicken nuggets, sausages). - Cooking - hamburger is cooked to above 74C/ 165F (measured with probe thermometer). - Equipment maintenance - Egg cooking equipment is being serviced today. - Temperature verification/records - probe thermometer is used to verify food temperatures and records are kept (thermometer sends temperature measurement directly to tablet). - Hand washing - hot/cold water available (main kitchen and staff washroom hand sinks). Liquid soap and paper towels in dispensers provided. - Food Safety plan and Sanitation plan - as per corporate office. - Wiping cloths and main kitchen food contact surfaces are sanitized using a chlorine sanitizing solution (about 100- 200ppm chlorine measured using your test strip) - good. - Quats sanitizer - see above. Quats sanitizer used in the triple sink when manually washing and sanitizing some equipment, food containers, and utensils, especially those that cannot go through the dishwasher. - Disinfectant in spray bottle used for environmental surfaces - label states to only use on non-food contact surfaces only. Supervisor advises that they do not use this disinfectant on food contact surfaces. Test stips are available. - Dishwasher - wash water slightly below temperature required (as per machine label) which is 120F (48C). Your temperature gauge shows <48C. Measured 42C inside of machine. Re-check wash water temperature. Dishwasher final sanitizing rinse - 100ppm chlorine - good. - Cleaning - see above. - Pest control - licensed contract in place. - Water leak behind washing machine was repaired. Staff washrooms have been renovated and are clean. Inspection carried out with restaurant First Assistant and Supervisor. Signature not required. Report to be emailed.