INSPECTION REPORT Health Protection VTUR-AG8PKH

PREMISES NAME McDonald's #26053		Tel: (604) 857-7990 Fax:
PREMISES ADDRESS 100 - 3230 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE December 1, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sid Johnson		NEXT INSPECTION DATE January 31, 2017
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Some waffle fries were found being stored uncovered/unprotected from contamination under food in a plastic bag in small freezer across from cooking line. Operator was told to remove and discard these waffle fries as they were contaminated by the product being stored on top of them Corrective Action(s): * Ensure all food is protected from contamination at all times and stored properly in all storage areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of debris/grime noted through out kitchen and storage areas around corners and behind cooking line and legs/bases of food equipment and storage areas. These areas require more frequent cleaning and maintenance to maintain a sanitary condition. Corrective Action(s): * Ensure all areas with build up of debris/grime properly cleaned and maintained and monitored frequently to prevent build up and maintain sanitary condition Violation Score: 9

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

Comments

* Cold-holding units were 4'C/40'F or colder * Freezer units were -18'C or colder * Hot-holding units were 60'C/140'F or hotter * Liquid soap and paper towels were available at hand washing stations * Food was covered in storage areas * Monitoring records were available for cleaning and temperature monitoring * Staff were dressed appropriately with uniforms/hair protection * Sanitizer concentration was found to be at 200 ppm chlorine residual in buckets to store wiping rags after staff refreshed it as it was <10 ppm chlorine prior to that * Some cleaning/maintenance issues to be addressed