INSPECTION REPORT Health Protection LKIM-BG4S3M

PREMISES NAME McDonald's #22357		Tel: (604) 587-1040 Fax:
PREMISES ADDRESS 14476 104th Ave Surrey, BC V3R 1L9		INSPECTION DATE September 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tom Iatrou		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): When tongs are washed every two hours the trays they rest on are not. Tongs were recently washed but tray only washed twice per day. CORRECTED DURING INSPECTION - items removed and properly washed and sanitized during inspection. . Corrective Action(s): Ensure tongs and tray are washed and sanitized every two hours. If tray is not washed then it will recontaminate freshly washed items. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor cleaning in syrup cupboard and fries cupboard. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - 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 - Chlorine sanitizer solution within expiration dates and at concentrations of greater than or equal to 200ppm Chlorine - 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 - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - Coffee stir spoons on ice during inspection - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT NOTE: Food Safety plan not followed for time tracking of potentially hazardous food items. New McDonald's tablet is being used for time tracking. Ensure staff are adequately trained on new tablet system. Staff can always go back to using old system if it works better.