INSPECTION REPORT Health Protection JKWK-CVPSRS

PREMISES NAME McDonald's #26053		Tel: (604) 857-7990 Fax:
PREMISES ADDRESS 100 - 3230 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE September 15, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) David Wood		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

304 - Premises not free of pests [s. 26(a)] Observation: Flies observed near the kitchen office and general service area. A pest control program is in place. Corrective Action(s): Ensure flies does not contaminate food or food processing areas. Contact Ecolab pest control to monitor activity and reduce flie population. More fly traps may be required in areas where flies harbour, such as the manager's office. Violation Score: 3

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

Comments

Premise is sanitary. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Washrooms are sanitary with fully stocked hand sinks. Food protected from contamination. Food is from an approved source. Equipment in good working order. Ice machine is sanitary with dedicated hand scoop. Temperature holding is adequate and in use with accurate thermometers and logs. Take out containers and utensils are sanitary. 3-compartment sink in use. Quat sanitizer in use at 400 ppm. Cloths are sanitized using chlorine tablet solutions at 200 ppm and above. Chemical test strips and logs available. Valid Permit posted in conspicuous location. Holding units: Coolers at 4C and below. Freezers at -14C to -18C. Hot holding units at 60C and above. Fresh processed products are time stamped and distributed within 2 hours. Packaged cheese is shelf stable. Recommendations: 1. Ensure personal items are not stored in areas which may get in the way of food serivce or food service areas. 2. 3 compartment sink water used is too hot for staff hands 58C measured at time of inspection. Around 45C is recommended to prevent scalding of staff hands as per FoodSafe Level 1 training.