INSPECTION REPORT Health Protection AKAO-BMJSJQ

PREMISES NAME McDonald's #29728		Tel: (604) 607-6580 Fax:
PREMISES ADDRESS 26454 56th Ave Aldergrove, BC V4W 3V3		INSPECTION DATE March 9, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Natasha Budnik		NEXT INSPECTION DATE 6 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A tray of tomatoes was stored on the bottom shelf of a shelving rack in close proximity to brooms and dust pans 2. Muffins were stored on a shelving rack next to the dishwasher. Corrective Action(s): Relocate the tomatoes and muffins to another area away from sources of contamination ( immediately) Violation Score: 3

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

Comments

* Build up of milk stones noticed in the ice cream machine hoppers. According to the cleaning chart, the ice cream machines are cleaned every week. Ensure to thoroughly scrub clean, rinse and sanitize the hoppers and all food contact surfaces of ice cream machines as per McDonalds's corporate sanitation plan. * Cleaning required to remove spills of soda syrups along the back section of the store. Remove ice melter salt from this area ( By March 10, 2020). Internal cooking temperature of grilled chicken breast > 74 C. Internal cooking temperature of hamburger patties ranged from > 71 C. Walk in cooler < 4 degree C. Walk-in freezer < -18 C. Line freezer ( used for storing hamburger patties): -17 degrees C. Upright cooler < 4 C Under counter coolers < 4 C Dairy creamer units < 4 C Juice dispensing machines maintained at 4 C or below. Hot holding of chicken nuggets and hamburger patties > 60 C. Dishwasher final rinse: 100 ppm chlorine at utensil surface Quats sanitizer at the dispenser and in spray bottle tested: 200 ppm. Wiping cloths stored in 200 ppm chlorine solution. Hand wash stations supplied with liquid soap and paper towels. Temperature logs are up to date General sanitation is satisfactory.