INSPECTION REPORT Health Protection LKIM-CGGLW4

PREMISES NAME McDonald's #40554		Tel: (888) 735-2493 Fax:
PREMISES ADDRESS P25-01 - 4501 Lougheed Hwy Burnaby, BC V5C 0K3		INSPECTION DATE July 18, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Joseph Kwok		NEXT INSPECTION DATE July 21, 2022
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO both dishwasher and manual sink sanitizer dispensing unit were malfunctioning: 1) Dishwasher not achieving final sanitizing rinse of 50ppm Chlorine 2) Sanitizer dispensing unit not dispensing sanitizer at concentrations of 200 ppm QUAT. Manager able to manually adjust sanitizer dispensing unit such that solution was at concentrations of 200ppm QUAT however only a temporary solution as unit continues to malfunction and require manual addition of concentrate to ensure appropriate levels of sanitizer. 3) Test strips for QUAT sanitizer solution still in foil packaging indicating not in use 4) The records for testing of both dishwasher and QUAT sanitizer dispensing unit not maintained since July 12. 5) Upon arrival of EHO the Chlorine buckets of sanitizer were time stamped as expired. CORRECTED DURING INSPECTION. . Corrective Action(s): Manual ware washing with manual adjustment of sanitizer solution utilizing testing strips to ensure concentrations of 200ppm QUAT until such time as both units are repaired. C . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Lack of paper towels at hand sink in coffee station 2) Lack of paper towels and liquid soap in back hand sink. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure ALL hand sinks are adequately supplied at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in the following places: - Syrup area - Ice cream unit . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Dishwasher not achieving final sanitizing rinse of 50ppm Chlorine. 2) Sanitizer dispensing unit at three compartment sink not dispensing QUAT based sanitizer solution at concentrations of minimum 200 ppm QUAT - less than 50 ppm QUAT achieved. . Corrective Action(s): Repair both dishwasher and sanitizer dispensing units. Use three compartment sink for washing and sanitizing of all equipment until such time as dishwasher can be repaired and achieve final sanitizing rinse of 50ppm Chlorine. Ensure additional sanitizer concentrate is added to third compartment sink and tested so that 200ppm QUAT is achieved. Ensure all staff are taught to test sanitizer solution at both three compartment sink and dishwasher prior to washing of equipment. Ensure management is completing morning sanitizing checks to ensure dishwasher and sanitizer are functional. . Violation Score: 9

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 - 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 - spray bottles only - Test strips available for use - however not in use for past 5 days - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - very good! - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - phones in designated area - FoodSafe Certified staff present during inspection The facility requires additional training with respect to equipment testing and maintenance. Multiple hand sinks were lacking proper supplies and both methods for sanitizing dish equipment were not tested resulting in malfunctioning equipment. Ensure going forward dishwasher and sanitizer solution at dispensing unit are tested daily. The dishwasher was no functional during previous inspection as well. This is the second inspection in a row where the dishwasher is malfunctioning. Ensure this does not occur again. Regular testing of equipment and ensuring staff report missing/malfunctioning equipment is required.