McDonald's #1269 Valleyview
1751 Trans Canada Hwy W Kamloops BC V2C 3Z6 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Corrected During Inspection (CDI): The gravy was measured with both IR and probe thermometers and this measured at less than 60°C. (50-53°C range). Due to the time frame at this temperature the gravy was immediately discarded and the container was cleaned and sanitized. It was suspected that the water levels and the temperature setting on the hot holding units were low. Staff were educated and instructed to check the water levels in the hold holding unit as this water evaporates and falls to levels lower than the food item container.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Corrected During Inspection (CDI): The 2 buckets with the chlorine sanitizer solution were observed to be less than 200 ppm chlorine. These were immediately reformulated and new solutions measured at 200 ppm. Proper concentration is critical to ensure adequate sanitizing action to kill potentially harmful pathogens. Facility does have a method of timing and labeling the replacement of solutions. Due to the breakdown of the solution by its use its also needed to be checked to confirm it doesn't need reformulating earlier.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Dust and food debris build up observed under dry storage shelves. These conditions may attract pests into the facility. Corrective action: • Deeply clean the floor under the dry storage shelves. Note: Ensure door to the garbage compactor remains closed to prevent entry of pests into the restaurant.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Door to the garbage compactor was open to the restaurant on inspection. The room with compactor was not completely shut out to the outside which can allow pest entry. Staff cleared boxes and garbage from entry and shut door during inspection. Ensure door remains closed to prevent any pests from coming in from the garbage compactor room.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Quat sanitizing agent in three compartment sink was reading 400 - 500 ppm and the sanitizer water was bright pink. Staff advised to calibrate sanitizer to 200 ppm and verify with test strips when filling sink with sanitizer. If Quats sanitizer goes above 400 ppm, dishes must be rinsed to remove excess chemical.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Red/pink sauce spilled and dried on floor in dry storage area. Ensure dried spills of sauces are cleaned up off the floor in the dry storage room as this can be a pest attractant.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions