INSPECTION REPORT Health Protection ANAN-ATETNF

PREMISES NAME McDonald's (McBride Blvd) #21433		Tel: (604) 512-1717 Fax:
PREMISES ADDRESS 815 McBride Blvd New Westminster, BC V3L 2B9		INSPECTION DATE November 24, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joe Guzzo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # ANAN-AT7V6N of Nov-17-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (1) Eggs were being stored on the countertop at ambient temperature. McDonald's has been approved to store eggs at ambient temperature for 2 hours. The egg carton is supposed to be time stamped, but it wasn't. 2) The pull-out cooler drawer was at 10 degC. The ham inside the cooler drawer was at 10 degC as well. 3) The cheese in the cooler under the prep counter was at 15 degC. 4) As per manager on duty, the time stamp labeling system is not working. The condiments were being stored at ambient temperature for an undeterminate amount of time. Staff were not time labeling any of the condiments. This is a recurring issue. Cut tomatoes were probed at 18 degC and chopped lettuce was at 12.6 degC)

Comments

On Follow-Up: -Time stamp machine was working and all the condiments were time stamped -Pull-out drawer temperature was 2 degC -Under counter fridge was at 3 degC -Coolers/freezers have been numbered and are all accounted for in the temperature log sheet. -All stations had sanitizer spray bottles with 200ppm Quats solution -The leak at the drive-thru hand sink has been fixed -Handsink wasn't blocked and was fully equipped. AS DISCUSSED ENSURE THAT ALL MANAGERS ARE PROPERLY TRAINED AND HAVE THE BASIC FOODSAFE KNOWLEDGE. RE-TRAIN MANAGERS AS NEEDED.