INSPECTION REPORT Health Protection JELR-CY9VUU

PREMISES NAME McDonald's #10417		Tel: (604) 940-3770 Fax:
PREMISES ADDRESS 1815 56th St Delta, BC V4M 2J1		INSPECTION DATE December 6, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nauman Jutt		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Plywood board under front counter has become worn and is not easy to clean. General cleaning ok but some food/debris noted under equipment in beverage area (on floor near wall). Corrective Action(s): Follow a routine cleaning schedule that includes hard to reach areas. Seal or re-finish the plywood under the front counter (by February 2023). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher wash water temperature gauge not visible and water temperature measured at about 90F which may not be hot enough. Items are pre-washed prior to placing in dishwasher and final rinse water does have the required 50ppm chlorine sanitizer (ok). Corrective Action(s): Verify that wash water temperature meets the machine specifications (120F at wash water temperature gauge). Provide an update to Fraser Health. Violation Score: 3

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

Comments

Coolers - at 40F or colder - good. Cooking - McChicken (deep fried) and Grilled chicken - >165F - good. Temperature records available. Hot holding - time limited (<30 minutes) and temperatures >140F - good. Manager on site today has valid Food Safe training (Exp '24). Refresher course can be taken before expiry date. Hand washing stations have hot/cold water, liquid soap and paper towels. Disposable gloves worn when handling raw meat or chicken or eggs. Discarded after use. *Wash hands after disposal of gloves - before handling any ready to eat foods as discussed. Cleaning schedule includes fountain drink machine, McFlurry equipment, etc. Quats sanitizer is used at 200ppm. Test strips available. Dishwasher has a final sanitizing rinse of 50ppm. Test strips available. *Dishwasher chlorine and quats sanitizer concentrations - recommend keeping records as discussed. Dishwasher wash water temperature - staff unable to check. Machine label advises 120F minimum wash water temperature - verify that this temperature is reached. Wooden wall under counter and cleaning - see above. Pest control - monitoring and pest control plan in place. *Check hot water flow at hand sink in first staff washroom. Should be stonge enough to wash hands properly. Copy of this report to be emailed.