INSPECTION REPORT Health Protection LKIM-AWDNN3

PREMISES NAME McDonald's #22357		Tel: (604) 587-1040 Fax:
PREMISES ADDRESS 14476 104th Ave Surrey, BC V3R 1L9		INSPECTION DATE February 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tom Iatrou		NEXT INSPECTION DATE February 28, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk cooler had been unplugged for cleaning and not plugged back in. Milk stored in cooler at temperatures of 10 degrees Celsius. CORRECTED DURING INSPECTION - cooler achieving 4 degrees Celsius. . Corrective Action(s): Ensure staff are reminded the importance of ensuring all equipment meets temperature requirements prior to stocking with potentially hazardous food items. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom in the process of renovation. Staff sink has been removed. Staff currently using handsink in kitchen for hand washing purposes. . Corrective Action(s): Ensure staff are adequately washing hands. Staff have been informed to wash hands at sink in kitchen. Sink to be installed by tomorrow. . Violation Score: 15

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

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine and QUAT - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Hair restraints in use - Good hand washing practices observed - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Facility currently undergoing renovations. All work creating dust/debris occurs in sealed off areas. Discussed with both Management and General Contractor. Facility will be closed for drive thru renovations and extensively cleaned and sanitized prior to food production. Continue to sanitize surfaces each morning.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AWDNN3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment