INSPECTION REPORT Health Protection YTAN-CZQSYK

PREMISES NAME McDonald's #23911		Tel: (604) 575-6310 Fax:
PREMISES ADDRESS E - 15145 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE January 22, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sandip Bhatia		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bar towels for sanitizing food-contact surfaces measured 0 ppm chlorine residual. Time-tracking stickers indicated there was an hour left until time to change the solution. Corrective Action(s): Staff changed sanitizing solution for bar towels at time of inspection. 200 ppm chlorine residual detected. Ensure to monitor concentration of bar towel buckets regularly, and change the solution sooner if visibly dirty/cloudy. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Routine inspection conducted. - Hand washing stations were accessible/unobstructed and properly supplied with hot/cold running water, liquid soap, paper towels. - Quats sanitizer solution available in spray bottles at 200 ppm. *Reminder to change time-tracking stickers when the solution in the bottles are changed. - Sanitizing buckets for bar towels were changed at time of inspection (see violation code 302 above). - Triple-sink available for manual warewashing maintained in sanitary condition. - Coolers measured 4C or less. - Freezers measured -18C or less. - Time-tracking stickers and/or tracking by tablet for condiments/toppings/sauces/eggs held at ambient room temperature were properly in use. - Hot-holding available at 60C or hotter. - Temperature records maintained. Accurate thermometers available. - Food storage practices satisfactory. - Equipment and utensils maintained in sanitary conditions (ice machine, ventilation hoods, in-use utensils, cooking equipment, beverage machines, etc.). *Ensure to change time-tracking stickers for utensils held in ice at the coffee/drive-thru station whenever ice is changed. - General sanitation satisfactory. - Dry storage area satisfactory. - No signs of pest activity noted at time of inspection. Regular pest control servicing in place.