INSPECTION REPORT Health Protection SSZO-CVUUTJ

PREMISES NAME McDonald's #8341		Tel: (604) 294-9428 Fax:
PREMISES ADDRESS 4410 Still Creek Ave Burnaby, BC V5C 6C6		INSPECTION DATE September 20, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Hole in wall (by entrance) noted in dry storage room. 2. Cracked and missing ceiling tiles noted in small storage room (where chemicals are stored). Corrective Action(s): Patch hole and replace ceiling tiles as all surfaces must be durable, easily cleaned, and impervious to moisture. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease and/or debris is observed in the following areas: -->floor under shelving rack where compressor is located for walk-in freezer -->floor in small storage room -->floor and surrounding area for chicken deep fryers -->floor under brewed coffee Corrective Action(s): Clean the above mentioned areas Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Staff attempted to fix chemical dishwasher at time of visit, as chlorine pellets are not getting into the dishwasher. 0ppm chlorine is noted on plate. Corrective Action(s): Fix dishwasher so that at least 50ppm chlorine is noted on plate after cycle. Violation Score: 3

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

Comments

Kitchen: Walk-in cooler: 3.2oC Assembly line condiment cooler: -2.7oC Assembly line undercounter coolers: -2.2oC and 3.8oC 2-compartment yogurt cooler: 2.2oC Walk-in freezer: -12.8oC Undercounter 1-door freezers x 2: -14.8oC and -16.8oC Hot holding: all over 60oC Front: Creamer/milk cooler: 3.2oC Undercounter 1-door cooler (espresso machine: 0.5oC Undercounter 1-door cooler (smoothie): 3.0oC Undercounter 1-door cooler: -0.8oC Soft serve machine: not in use Temperature log is maintained Assembly line condiments are stored at room temperature and time tracking is implemented (with ipad) Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations in kitchen Liquid handsoap and hand dryers are present at handwashing stations in washrooms General sanitation is satisfactory No signs of pests at time of visit Quats sanitizer in spray bottles noted in facility and at least 200ppm is detected Peroxide is used for non food contact surfaces Chlorine sanitizer is used to soak cloth towels when not in use Test strips are available to test sanitizer concentration Foods are stored in an organized manner