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McDonald's

10 Galarneau Place St. Albert AB T8N 2Y3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is visible light at the bottom of the back exterior door.
  3. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is visible light at the bottom of the back exterior door.
  4. Monitoring Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed in a section of missing wall, on the lower left wall near the redux grease receptacle.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is visible light at the bottom of the back exterior door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the lower section of the wall to the left of the redux oil receptacle. There is a loose faceplate on the same wall, exposing a hole into the wall. There is unfinished tile section surrounding a pipe on the wall behind the redux oil receptacle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following deep cleaning is required: - high level dusting including on screens, cords, etc. - floors in hard to reach areas including between and behind equipment.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front juice dispenser, nearest the till, was found to be at a temperature of 9-11 C. Operator stated she would clean the ventilation for the unit and/or have it serviced. Do not use this unit for perishables until it is capable of maintaining 4 C or colder at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer concentration for manual dishwashing was tested and was found to be only 50 ppm quat. Employee was directed to drain the sink and refill it. Was retested and found to be at 200 ppm quat.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was observed on the work surface and not in a prepared sanitizer solution or a "dirty" receptacle. Staff moved the cloth to the "dirty" bin once alerted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors (specifically underneath/surrounding the deep frier and in the walk-in cooler) were found to have food residual/debris and require a deep clean.