INSPECTION REPORT Health Protection JELR-C57292

PREMISES NAME McDonald's #10417		Tel: () 948-3630 Fax:
PREMISES ADDRESS 1835 56th St Delta, BC V4L 2L1		INSPECTION DATE July 22, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises is an older facility and kitchen. There is some exposed plywood behind the front service counter. There is some accumulation of dirt along floor wall junctions. Corrective Action(s): Follow a routine cleaning schedule, including along floor/wall junctions. Seal any areas where there is exposed wood or drywall so surfaces are impervious to moisture. Violation Score: 3

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

Comments

Coolers (walk in, line coolers, McCafe area coolers) - all at 4 C/40 F or colder. Freezers (walk in and line coolers) - satisfactory. Hot holding units - food is above 60 C/ 140 F and there is a time limit also on hot held food. Reviewed procedures for onion preparation and storage. Sauces are commercially prepared and dated. No raw eggs in sauces. Produce (lettuce) is pre-washed. Staff are able to find ingredient information for customers. Peanuts are in pre-packaged sealed bags when available. Dairy /iced milk product - machine re-pasteurizes product. Follow McDonald's sanitation plan and manufacturer's instructions on cleaning and sanitizing machine. Two hand washing sinks with liquid soap and paper towels and hot/cold water are available and there is an electronic reminder for staff to wash hands. Sick policy is in place (including for Covid-19 symptoms). Sick employees advised to stay home. Wiping cloths are stored in a chlorine sanitizing solution (today 100-200ppm chlorine concentration detected). Test strips are available. Commercial dishwasher has a final sanitizing rinse (wash water temp >50C and final rinse 50ppm chlorine). Temperature records for equipment and cooked meat and poultry are available. Dry storage - food is up off of the floor. Pest control - contract is in place and monitoring traps are in use. Back door - periodically check that there are no gaps where pests can enter. Premises is older - see above.