INSPECTION REPORT Health Protection AKAO-BENTZ7

PREMISES NAME McDonald's #29728		Tel: (604) 607-6580 Fax:
PREMISES ADDRESS 26454 56th Ave Aldergrove, BC V4W 3V3		INSPECTION DATE August 2, 2019	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 = 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 301 noted on Follow-Up inspection # AKAO-BEMQ9J of Aug-01-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Evidence of smoke and soot was noticed on the surfaces near the deep fryers. Correction:

Comments

*-The deep fryers affected by ansul have been thoroughly cleaned and sanitized by Winmar, a licensed restoration company. - All other required cleaning tasks and other corrective actions from previous inspection have been completed. Invoice and work order from restoration company received. Routine inspection: * Ensure to clean the jug rinser parts and strainers more frequently. *Discard all food items spilled on the floor in the walk-in freezer. * Remove all push pins or thumb tacks from the bulletin board near the meat patties freezer. Recommended using tapes or magnetic type board for displaying notices on the board. Alternately, consider relocating the bulletin board to staff room. * Ensure to keep a log of weekly cleaning for all food and beverage processing equipment. Ensure all cleaning and sanitizing tasks are completed as per Corporate sanitation plan. * Ensure syrup concentrates are stored off the floor. * Floor in dry storage section must be dried using a mop to prevent contamination of disposable cups/utensils etc. Walk-in cooler < 4 C Walk-in freezer <-18 C Upright cooler < 4 C Hamburger patties line freezer < -18 C Under-counter coolers < 4 C. Cream/milk dispenser < 4 C Juice dispenser < 4 C. Hot holding of hamburger patties and chicken nuggets >60 C. Internal temperature of hamburger patties after cooking reached >72 C. Dishwasher final rinse: 100 ppm Wiping cloths stored in 200 ppm chlorine sanitizer. Hand wash stations supplied with liquid soap and paper towels.