INSPECTION REPORT Health Protection MKIM-CMQVQ6

PREMISES NAME McDonald's (McBride Blvd) #21433		Tel: (604) 512-1717 Fax:
PREMISES ADDRESS 815 McBride Blvd New Westminster, BC V3L 2B9		INSPECTION DATE January 3, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joe Guzzo		NEXT INSPECTION DATE January 06, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Large bun cart completely blocking access to handwashing sink in kitchen area. Corrective Action(s): Operator relocated cart at the time of inspection. Ensure to provide access to the hand washing sink at all times without any obstructions. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed in dry storage area to the right of the entrance. Corrective Action(s): Ensure to clean and sanitize above mentioned area. Date To Be Corrected: Jan 6 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwashing machine leaking and shooting out water when in use. Corrective Action(s): DO NOT USE dishwasher until it has been serviced or replaced to ensure it does not leak water everytime it is turned on. Perform manual dishware washing at the 3 compartment sink until the dishwasher has been inspected by an EHO after it has been serviced. Date To Be Corrected: Jan 6 Violation Score: 3

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

Comments

- Handwashing station stocked with hot/cold running water, single use paper towels, and liquid hand soap - All cold holding units measured to be at 4C or lower - All freezers measured to be at -18C or lower - All hot holding units measured to be at 60C or higher - All temperature control units equipped with working thermometers - Electronic temperature and sanitation log maintained - 3 compartment sink equipped with sink plugs - Sanitizer pail time stamped and stocked with 200 ppm chlorine - Food kept off floor - All food times in cook line time stamped for 2-4 hours - Ice machine and ice scoop maintained in a clean and sanitary manner - General sanitation satisfactory - Health permit posted