Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-BH2PD8
PREMISES NAME
McDonald's #12250		Tel: (604) 718-1125
Fax:
PREMISES ADDRESS
1285 Cliveden Ave
Delta, BC V3S 2V8		INSPECTION DATE
October 10, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Joe Guzzo		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
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: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 204 noted on Routine inspection # CHAS-BGSSRV of Oct-09-2019
Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation: Temperature of the Angus and quarter pound patties did not consistently reach safe cooking temperature. Temperature as low as145F/63C was recorded.
Correction: This is a repeated violation. Service the grills. Ensure consistent cooking temperature of 160F is reached before serving.

Staff must check the final cooking temperature of the Angus each time, not only during change over.

Probe several locations on the patties when checking as the patties cooks unevenly due to uneven fat distribution. Take immediate corrective actions if the grills are undercooking the patties.

Repeated violations will result in enforcement action being taken including health violation ticketing.
Comments

Reference NCR report # 245706.
- Follow up regarding "clamshell" grills.
- All grills were checked yesterday. Grill #2 was serviced and adjusted (one part replaced).
- Operator has been checking cooked temperatures for angus beef and quarter pounders manually using probe thermometer to verify 160 F cooked temperature.
- Today, regular burgers, angus burgers, and quarter pounders checked (160 F reached just off of grill).

Continue to monitor all hamburger cooked food temperatures regularly (several times throughout day as discussed) to verify that equipment is cooking to 160 F always.