INSPECTION REPORT Health Protection LKIM-BAGMX3

PREMISES NAME McDonald's #22357		Tel: (604) 587-1040 Fax:
PREMISES ADDRESS 14476 104th Ave Surrey, BC V3R 1L9		INSPECTION DATE March 21, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Tom Iatrou		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk in cooler unit at temperatures of 9-11 degrees Celsius during inspection. Temperature of 2 degrees Celsius observed and recorded by morning staff. Cooler temperatures did not come down during inspection. Food in walk in cooler unit observed to be at 9-10 degrees Celsius. . Corrective Action(s): Cooler technician called during inspection. All potentially hazardous food items moved to walk in freezer and to various coolers throughout facility during inspection. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 2 of the 3 coffee spoons were sitting in water and not ice water. CORRECTED DURING INSPECTION - ice replaced. . Corrective Action(s): Ensure coffee stir spoons are continually stored on ice. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required: - Under conveyor belt - In beverage cup dispensing holder at cash - Under fountain pop dispensing unit (public area) - Under ice cream machine (where syrups are located) - Ensure upper shelf of fries station is sanitized daily as this site is used to store scoops for fries . Corrective Action(s): Ensure all hard to reach areas, including corners and crevices, are cleaned and free from crumbs. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler unit malfunctioning during time of inspection. Temperatures of 9-11 degrees Celsius observed. Temperatures did not come down during inspection. Technician called during inspection. . Corrective Action(s): Health Inspector to return to assess state of cooler repairs this afternoon. Do not use cooler until such time as cooler is repaired and temperatures of less than or equal to 4 degrees Celsius are observed. Return all potentially hazardous food items back into cooler only once cooler temperatures of 4 degrees Celsius or less are observed. Main walk in cooler is essential to operation of facility and must be repaired immediately. . Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometers in both cream/milk dispensing units (corrected during inspection) and the main walk in cooler thermometer. . Corrective Action(s): Replace all broken thermometers. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT and 200ppm Chlorine - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use; use of all time coding stickers in place during time of inspection - EXCELLENT WORK!! - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable slicers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Staff Personal items kept separate from kitchen equipment; all items in staff room - Tongs and burger flippers washed and sanitized on schedule during time of inspection; 11am and 12pm for the items during inspection - EXCELLENT! - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.