INSPECTION REPORT Health Protection MLUO-BDJSPJ

PREMISES NAME McDonald's Restaurant #40651		Tel: (604) 859-4369 Fax: (604) 859-4577
PREMISES ADDRESS 1858 McCallum Rd Abbotsford, BC V2S 0H9		INSPECTION DATE June 27, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sid Johnson		NEXT INSPECTION DATE 6 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dishwashing area requires attention. Beverage station very busy and there was spills on the counter and prep areas were sticky. Corrective Action(s): Thorough cleaning required in the dishwashing area (including dishwashing machine, laundry machine, mop sink and floor in general). Beverage station needs constant cleaning especially during slow time to keep this area clean. Violation Score: 3

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

Comments

Hand wash stations supplied with liquid soap and paper towels. Sanitizer (chlorine) measured 100 ppm in buckets. Walk-in cooler was at 1-2 deg C. Walk-in freezer was at -20 deg C. Low temperature dishwasher had chlorine residual of >50 ppm at plate surface. Line coolers were at or below 4 deg C. Line freezers were at -18 deg C. Hot holding for chicken nuggets, chicken patties, burger patties, eggs was at or above 60 deg C. Gravy was at >60 deg C. **Ensure that timers and timer labels are placed on the product and sanitizer.** Milk dispenser and soft ice cream machine was at or below 4 deg C. Staff hygiene - clean uniforms and hair restraint and observed hand washing Staff washroom and public washrooms were clean and provided with toilet paper and liquid soap (air dryer for drying hands). Food Safety log was available and up to date. Active pest control in place. Fly control measures in place - usually the issue during the warm/hot season. Managers have valid Food Safe 1 certification. Overall sanitation was satisfactory at time of visit except for the areas noted on the top of this report.