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Centex Mcbride

795 Bridge Road, McBride, V0J 2E0 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Complaint Inspection

    3 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: No baseboard below the dishwashing area. *Water can seep through and potentially can lead to issues related with mould and pest infestations.
      • Corrective Action: Install the baseboard. Operator agreed to install the baseboards by July 30.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: During the inspection, beverages were observed being stored directly on the floor in the back storage area. *All food, equipment, and utensils must be stored in a way that protects them from potential contamination. This includes keeping items elevated at least 15 cm off the ground to comply with food safety standards.
      • Corrective Action: The operator must ensure that all food items and equipment are stored at least 15 cm above the floor to prevent contamination and comply with food safety regulations.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) An employee was observed handling cleaning rugs and oven mitts without washing their hands afterward. The individual then proceeded to the front area and touched the computer display while interacting with customers.*Touching multiple surfaces without proper hand hygiene, especially before taking customer orders, poses a risk of cross-contamination and compromises food safety protocols.
      • Corrective Action: Staff must ensure hands are washed at regular intervals and with every change of task. The use of gloves does not replace the need for proper handwashing. This violation was identified during the inspection and corrected onsite.
  3. Routine Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: A gap was observed along the baseboard below the dishwashing area. *Water can seep through this gap, potentially leading to moisture-related issues such as mould growth and pest infestations.
      • Corrective Action: All surfaces in the food facility must be smooth, non-absorbent, and easy to clean. The operator is required to fix the issue to ensure compliance with hygiene and structural standards.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Meat was stored above the veggies inside the prep cooler. *Meat carries harmful bacteria that can contaminate veggies. Cross contamination of meat may lead to foodborne illnesses. A whisk was observed stored in a pan beside the handwashing sink in the kitchen area. *Water splashes during handwashing can contaminate the whisk, potentially leading to further contamination of food if used.
      • Corrective Action: Staff rearranged the food during inspection. Ensure that meat is stored on the lowest shelf and below veggies to prevent cross contamination. Staff removed the whisk and pan from the area and relocated them to the dishwasher section. It was explained that if staff wish to use the area for storing food equipment, a splash guard must be installed to prevent contamination.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Coating flour used for deep frying was observed stored in an uncovered pan when not in use. Staff indicated that any leftover flour is discarded at the end of each day. *Leaving food products uncovered poses a health risk due to potential exposure to bacteria, dust, pests, and cleaning chemicals.
      • Corrective Action: Staff covered the flour. Food products must be covered at all times when not in use to prevent contamination and ensure food safety compliance.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff demonstrated an understanding of the correct manual dishwashing procedure; however, dishes were being soaked in a 100 ppm sanitizing solution and removed immediately (not enough contact time to achieve proper sanitization). *Proper sanitization requires sufficient contact time to effectively eliminate bacteria and other contaminants.
      • Corrective Action: Staff were instructed to leave dishes submerged in the sanitizing solution for at least 2 minutes before removal. Dishes must be allowed to air dry after sanitization to prevent recontamination. Staff to re-sanitize the dishes following the correct procedure.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Two spray bottles were observed—one labelled as a sanitizer and another unmarked. The labelled sanitizer bottle was tested and found to contain 0 ppm of chlorine, while the unmarked bottle contained more than 1000 ppm of chlorine. *Improper labelling and high chemical concentration pose a risk of chemical contamination.
      • Corrective Action: Staff re-prepared the sanitizer solution during the inspection. *The solution was tested using chlorine test strips and confirmed to contain 100 ppm of chlorine, meeting the proper sanitization standards.
  4. Initial Inspection

    2 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 18-03-2025. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator equipped hand wash station with paper towel.