INSPECTION REPORT Health Protection 247976

PREMISES NAME McDonald's #11057		Tel: (604) 718-1005 Fax:
PREMISES ADDRESS 1160 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE August 7, 2020	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Andy Bates		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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): No corrections entered

Comments

This inspection done by EHO student. Temperatures: - undercounter cooler (near front fryer): 3 deg.C - freezer unit for fries: -9 deg.C - Upper chest freezer: -13 deg.C (note: cold storage unit below was not in use.) - undercounter cooler (near middle fryer): 3 deg.C - Undercounter freezer: unit: -18 deg.C - Standup "True" Refrigerator: 2 deg.C - Undercounter beverage cooler: 4 deg.C - 1-door beverage cooler: 4 deg.C - Undercounter sauces cooler: 3 deg.C - 2-drawer undercounter cooler: 3 deg.C - Line cooler with inserts: 4 deg.C * Ensure food is filled upto line in insert and not overfilled. to maintain adequate cold storage temperatures. - Hot-holding unit with inserts: 74 deg.C - 77 deg.C. - Gravy hot-holding unit: 62 deg.C - Pie warmer unit: 65 deg.C * Right dairy dispenser unit: not in use - Left diry dispenser: 4 deg.C - Sangha walk-in freezer: -16 deg.C - Locked cooler unit: 1 deg.C - Large walk-in freezer: -18 deg.C - Large walk-in cooler: -1 deg.C General Comments: - Ventilation hoods for 2 deep fryers have grease accumulation * NOTE: Next service date denoted as Aug. 15, 2020. - Ice machines in front and back area: - clean and well maintained - ice scoop stored outside unit. - Lo-temp dishwasher measured 100ppm chlorine sanitizer at plate surface. using test strip. - Wiping cloths are stored in buckets with chlorine sanitizer measured at 100ppm. - Upstairs dry storage is organized and no signs of pest activity. - Worker provided valid FoodSafe certifications. - No signs of pest activity throughout premises. Pest control company is in place. - Hand sinks have hot/cold running water, liquid soap, and paper towels. - Chemical storage is organized and separated from food. COVID-19 Comments: - Wellness check involving screening questions and temperature checks in place for anyone entering premises. - Customer occupancy limit is 15 people (posted) - Arrows on ground encourage 1-directional flow throughout premises - Separate entrance and exit are used. - Self-serve beverage dispenser station has had sanitizer available and posted signs - Every 15 minutes, high touch surfaces are wiped down using hydrogen peroxide disinfectant. All workers have been trained regarding new cleaning and disinfecting practices. - Plexiglass barriers are in place at front counters. - Workers wear masks and face shields. - No dine-in seating is allowed. Take-out only model in use. - Hand sanitizer available for customers. - COVID-19 Safety Plan in place. * Regularly check WorkSafe BC website for information and updates regarding COVID-19.