INSPECTION REPORT Health Protection DKAL-CSYT66

PREMISES NAME McDonald's #40255 (6th St)		Tel: (604) 512-1717 Fax:
PREMISES ADDRESS 515 6th St New Westminster, BC V3L 3B9		INSPECTION DATE June 20, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Joe Guzzo		NEXT INSPECTION DATE June 29, 2023
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of chopped lettuce and 3 bottles of sauces were kept in the malfunctioning cooler. The items were time stamped for room temperature holding and were within their expiration period. The items were relocated to another cooler at the time of inspection. Corrective Action(s): Ensure potentially hazardous foods are held at 4C or below. Record temperatures of all cooling units timely and document them accurately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter cooler at the sandwich station had an ambient temperature of 10C. Corrective Action(s): Stop the use of the cooler and have it serviced immediately. Ensure the cooler can maintain 4C prior to resuming use. Date to be corrected by: June 29, 2023 Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: All coolers, except for the undercounter cooler at the sandwich station is maintaining 4C or below. *see violation above All freezers are maintaining an ambient temperature of at least -18C. Randomly selected items in the hot holding unit had an internal temperature of at least 60C (chicken patties, beef patties) Fries straight out of the fryer had an internal temperature of 101C. Chopped vegetables (lettuce, tomato, onions) held at room temperature were time stamped for 4 hours. Time is tracked via the corporate log system. Temperature logs were up to date. NOTE: ensure accurate temperatures are being documented in the logs. Thermometers are available. Sanitation: 200 ppm QUATS is available in labelled and time stamped buckets. Staff refilled the buckets at the time of inspection. Hand washing stations are equipped with hot and cold running water, liquid soap, and disposable paper towels. 3-compartment sink is equipped with plugs. General: Dry storage area is in good sanitary condition. Manager on site informed that the upstairs storage area is only for extra equipment (accessible by a ladder). No food is stored upstairs. Facility is monitored by a professional pest control company that visits monthly. Reports reviewed on site. No pest activity noted at the time of inspection. All staff have Food Safe equivalent training.