INSPECTION REPORT Health Protection ANAN-AF4NQQ

PREMISES NAME McDonald's (McBride Blvd) #21433		Tel: (604) 512-1717 Fax:
PREMISES ADDRESS 815 McBride Blvd New Westminster, BC V3L 2B9		INSPECTION DATE October 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joe Guzzo		NEXT INSPECTION DATE October 31, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Five egg burritos were being kept at room temperature without being time tracked. Lettuce, tomatoes and cheese did not have time labels on them either. Corrective Action(s): All 5 burritos were discarded. Put labels on all condiments and foods that are being kept at room temperature. This is a condition for being able to store these items at room temperature and MUST be followed. Talk to staff about proper procedures. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The paper towel dispenser at the handsink beside the mop sink was empty. Corrective Action(s): Always check the handwashing stations and ensure that they're fully stocked. Violation Score: 5

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Operator has once again made changes to the premises without Health Approval. Earlier this year, a new walk-in cooler was installed downstairs without prior approval from Fraser Health. This time around, operator has implemented the CYT program without approval. A new warewasher has been added along with a separate prep table, dine-in serving boards and french fry serving baskets and a new toaster and butter wheel. The ware washer has replaced a refrigeration unit that used to be in that location previously. Corrective Action(s): Submit a final revised floor plan (architectural drawings) indicating the location of all these new pieces of equipment among the others. The hand drawn plan indicating the location of the new warewasher that was emailed to me is NOT acceptable. A pdf copy of architectural drawings will be accepted. Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The cooler under the 3rd table used for storing condiments, etc. was at 17 degC. The digital temperature gauge was not working. This cooler was not on the temperature monitoring log sheet either. Corrective Action(s): All foods being stored in this cooler were discarded. Get the unit fixed. Add this cooler on your log sheet and monitor the temperature regularly. Do not use this cooler until it is fixed and can maintain a temperature of 4 degC or below. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One of the ceiling lights in the dry storage room upstairs is out. Corrective Action(s): Replace the bulb Violation Score: 1

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

Comments

-All other coolers are below 4 degC -Freezers are below -18 degC -Warewasher rinse has 50ppm chlorine -Clean wiping rags have 100ppm chlorine -Other handsink's fully equipped -During slow periods, when the same person's cooking the CYT burger and dressing it afterward, he/she MUST wash their hands with soap and water AFTER removing their gloves and BEFORE dressing the burger as discussed. Also, it was observed that staff cooked the patty on the grill then transferred it to the dressing station prior to probing with a thermometer. Manager on duty indicated that this is what they were trained to do. However as per McDonald's FSP's, the patty MUST be probed while it's still on the grill so that it can be cooked further if needed BEFORE being transferred to the dressing station. Staff must follow the proper procedures as discussed. IN THE FUTURE, IF ANY ADDITIONAL CHANGES ARE IMPLEMENTED WITHOUT OBTAINING APPROVAL FROM FRASER HEALTH FIRST, A VIOLATION TICKET WILL BE ISSUED.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-AF4NQQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Foods audited met requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment