INSPECTION REPORT Health Protection 252103

PREMISES NAME McDonald's #12135		Tel: (604) 936-4222 Fax: (604) 718-1037
PREMISES ADDRESS 531 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE May 21, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) John Marsh		NEXT INSPECTION DATE May 28, 2021
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk base in milk dispensing machines were probed to be at 5.9C and 11.2C. (5.9C for milk dispenser near the POS and 11.2C for milk dispenser near drive through area) Operator reports both machines have been filled more than 4 hours ago. Correction: Operator discarded the remaining milk in both dispensers. Milk is considered a potentially hazardous food and must be stored below 4C or above 60C to prevent growth of pathogens and/or the formulation of toxins. Do not use both machines until they are serviced and are able to hold a temperature of 4C or lower. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) All 5 sanitizer pails had 0ppm chlorine. Correction: Chlorine sanitizer at 100ppm were made and replaced for all 5 sanitizer pails. Make sure to follow manufacturer instructions on how to use the solid chlorine pills to produce sanitizing solution. Sanitizer pails must be charged every 2 to 4 hours and must be at 100ppm chlorine for proper sanitizing of food contact surfaces. Wiping towels must be stored in sanitizing pails when not in use. Date to be corrected by: Corrected during inspection 2)Dishwasher failed to produce 50ppm chlorine on dish surface after final rinse. Correction: Do not use the dishwasher for any further dishware cleaning and use the 3 compartment sink instead. Low temperature dishwashers must be able to achieve 50ppm chlorine or higher after final rinse on dish surface to ensure proper sanitation of the dishware. Service the dishwasher so that it is able to function adequately to achieve minimum 50ppm chlorine on dish surface after final rinse. After dishwasher has been repaired; it may be used again. Date to be corrected by: May 28, 2021 Date to be corrected by: Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice machine scoop holder has food debris and grease build up Correction: Operator washed and sanitized both ice scoop and ice scoop holder during the time of inspection. Ensure soups are stored in a sanitary manner to prevent contamination of foods. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris build up found under fryer. (french fries fryer) Correction: Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction. Clean above mentioned area. Date to be corrected by: May 29, 2021 Corrective Action(s):

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

Comments

Gen - Handwashing station supplied with hot/cold running water, liquid hand soap, and single use paper towels. - Drive through cooler temperature was measured at 3.6C - Prep cooler temperature was measured at 3.4C (probe) - Order assembly cooler temperature was measured at 3.2C (probe) - Walk in cooler temperature was measured at 1.4C - Raw patty freezer temperatures was measured at -22C - Grilled chicken freezer temperature was measured at -19C - Chicken nugget freezer temperature was measured at -18C - Walk in freezer temperature was measured at -24C - All cooling units have thermometers - Prep cooler inserts have time stamps with 2 hour limit - Hot holding unit for gravy temperature measured at 80C (probe) - Hot holding unit for patties temperature measured at 80C (probe) - Ice machine was found to be clean and sanitary - All raw food freezers had single use gloves on the freezer that staff use to grab the patties. - Foods kept at least 6 inches off the floor - Foods are dated ad time stamped in the kitchen, walk in cooler, and freezer. - Utensils used to make coffee are kept in ice water bath - Vent cleaning up to date. Next service scheduled for July 21, 2021 - No signs of pests during inspection, monthly pest control services - Chemicals stored away from food - Staff on-site FoodSafe level 1 certified - Health permit displayed - 3 compartment dishwasher present. 200ppm QUATS, measured at the sanitizer dispenser. Covid - Covid safety plan present - Visitor log kept & visitors are screened. - Staff are screened at start of shift - No dine in service - Covid signage posted in facility - Maximum capacity posted on entrance door - Hand sanitizer available at front entrance - staff wearing masks * Please contact EHO when dishwasher is repaired