INSPECTION REPORT Health Protection LKIM-BJPQP6

PREMISES NAME McDonald's Restaurant of Canada #14909		Tel: (604) 930-1812 Fax:
PREMISES ADDRESS 1000 Guildford Town Centre Surrey, BC V3R 1N3		INSPECTION DATE December 9, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tom Iatrov		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 = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink at front used to thaw orange juice. CORRECTED DURING INSPECTION - item relocated . Corrective Action(s): Do not block the handsink. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Upon arrival of inspector hot water was being used to thaw orange juice in handsink. . Corrective Action(s): Do not use hot water to thaw. . Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on floor in the following places: - Dry storage area - Front under coffee area - Grill area (grease accumulating) . Cleaning on shelves and surfaces where food debris has accumulated. . Corrective Action(s): Ensure staff are adequately cleaning floor each night. Ensure staff are cleaning shelves throughout. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Time tracking and recording for all potentially hazardous food items and sanitizer solution - VERY GOOD - All coffee stir sticks on ice upon arrival of inspector - VERY GOOD - No evidence of pests - Pest control program in place - Handsinks adequately supplied - 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 and Chlorine - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - 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 - All lids on food items in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Three compartment sink should be set up and ready to go at all times