INSPECTION REPORT Health Protection 242980

PREMISES NAME McDonald's #3992		Tel: (604) 858-5512 Fax: (604) 858-7096
PREMISES ADDRESS 45225 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE April 30, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jeff Vertes		NEXT INSPECTION DATE May 02, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

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 stored at 7.5°C when probed with thermometer within the walk-in cooler (upstairs). Walk-in cooler temperature recorded at 3.3°C this morning in the log book. Corrective Action(s): Move all food within upsatirs walk-in cooler to the downstairs walk-in cooler and ensure ambient air temperature is 4°C or less. Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Time stamps/stickers not removed from trays prior to being cleaned and sanitized. The stickers can harbour bacteria and prevent proper sanitation. Corrective Action(s): To be corrected by 30-April-2018. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler (upstairs) with an ambient temperature at 9.2°C. Corrective Action(s): Repair walk-in cooler to ensure food is stored at 4°C or less.

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

Comments

-Ensure routine cleaning underneath and behind the grill line -Ensure all time stamps/stickers have a time that indicates when the food must be used by -Ensure food being moved from one freezer to another is done promptly and overstock is returned to previous freezer immediately -All freezers were measured at -18°C or less -All other coolers were measure at 4°C or less -Hot holding unit measured at 60.5°C -All hand-sinks had liquid soap, paper towel and hot/cold running water -Observed good hand-washing procedures -No evidence of pests at time of inspection -Premises is well-lit -Internal temperature of burger patties are measured and recorded several times a day -Low temperature dishwasher measure at 50ppm Chlorine -Log book shows Chlorine test strips used. Recommend adding a written record of Chlorine concentration (ppm) that is measured with the test strips. -Discussed FoodSafe certification expiration dates.