INSPECTION REPORT Health Protection ANAN-AZ7NNQ

PREMISES NAME McDonald's (McBride Blvd) #21433		Tel: (604) 512-1717 Fax:
PREMISES ADDRESS 815 McBride Blvd New Westminster, BC V3L 2B9		INSPECTION DATE May 28, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joe Guzzo		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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Egg burritos were being stored out at room temperature. There was no time stamp on the tray. Manager on duty indicated that it had been pulled out of the cooler around 6am (over 4 hours ago). She couldn't find the shelf life of the burrito at room temperature in the Food Safety Procedures. Corrective Action(s): This is NOT acceptable. Unless otherwise approved, PHF's cannot be stored at room temperature over 2 hours. Burritos were discarded. This is a repeat offense. All managers should be aware of the secondary shelf life of products that are stored at room temperature. Violation Score: 15

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The back door had been left open. There is no screen door installed. Corrective Action(s): Always keep the back door closed. If staff are stocking the walk-in cooler, ensure that they close the door once they're done. Violation Score: 3

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

Comments

-All other coolers are below 4 degC -Freezers are below -18 degC -All hotholding is above 60 degC -Handsinks are fully equipped. Access to the main kitchen handsink was not blocked at the time of the inspection. -Dishwasher had 50ppm chlorine in the rinse cycle -100ppm Quats available in the 3rd compartment sink for sanitizing dishes -Wiping cloths are being stored in 100ppm chlorine sanitizer solution. Managers should be aware of the different types of sanitizers being used within the premises and what are they meant to be used for. The manager on duty was not aware of this. Ensure that they peroxide sanitizer is NOT used on Food Prep Counters. -Operations Manager did indicate that the egg burritos are to be stored at room temperature for only 30 minutes.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-AZ7NNQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments: Foods audited met requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment