INSPECTION REPORT Health Protection AHEN-CHBSDK

PREMISES NAME McDonald's #22357		Tel: (604) 587-1040 Fax:
PREMISES ADDRESS 14476 104th Ave Surrey, BC V3R 1L9		INSPECTION DATE August 15, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tom Iatrou		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored inside the under-the-counter cooler below the condiment station, which was at 11.5 to 12.3 degrees C at the time of inspection. It was mentioned that this cooler was consistently at or below 4 degrees C prior to the lunch rush during the checks today. Corrective Action(s): Assistant Manager transferred the cold potentially hazardous food stored in the under-the-counter cooler into another refrigeration unit at or below 4 degrees C during the inspection. Ensure cold-potentially hazardous food is kept stored at or below 4 degrees C (with exception to the time-tracked condiments). Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under-the-counter cooler below the condiment station was at 11.5 to 12.3 degrees C at the time of inspection. Corrective Action(s): Adjust, re-service, or repair the above-noted cooler to maintain it at or below 4 degrees C; Correct within 1 week and provide an update to the Environmental Health Officer. Do not store any cold potentially hazardous food inside this cooler until it can be maintained at or below 4 degrees C; Correct immediately. Violation Score: 3

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

Comments

Handsinks near food handling areas were supplied with liquid soap, hot and cold running water, and paper towels. Handsink in the staff washroom was supplied with liquid soap, hot and cold running water, and a hand air dryer. Walk-in-cooler and other refrigeration units in use were at or below 4 degrees C. One refrigeration unit was unplugged, empty of food, and labelled "do not use". Continue keeping this cooler empty of cold potentially hazardous food unless it is maintained at or below 4 degrees C. Walk-in-freezer and other freezers were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Electronic time-tracking procedures were in place for condiments held above 4 degrees C up to 2 hours or 4 hours maximum prior to discarding them. Assistant Manager informed that they time-track for cleaning and sanitizing frequency of in-use utensils, which is every 2 hours. 3-compartment sink unit was equipped with drain plugs and it was supplied with hot and cold running water. Food is served in single-service utensils only. 200 ppm QUATS sanitizer was available in the spray bottles and from the dispenser at the 3-compartment sink unit. 100 ppm chlorine sanitizer was available inside the sanitizer pails. Pest control program via Orkin was in place on a monthly visit. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer of Fraser Health.