McDonald's 2601 58th
2601 58th Ave Vernon BC V1T 9T2 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor areas and line area requires cleaning.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed the stand fridge's digital display and internal thermometer measuring at 42°F. When measured with infrared thermometer and probe thermometer, potentially hazardous food products were measured to be at 7-8°C (44-46°F). Cold potentially hazardous foods are required to be held at a temperature of 4°C (40°F) or colder to inhibit the growth of pathogenic organisms that can cause illness. The operator was directed to move food products to the walk-in fridge that was maintaining a temperature of 4°C (40°F) or colder and to have the standing fridge not be used until it could be fixed to maintain appropriate temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility uses powdered chlorine packets to create sanitizing solution for cloth buckets. When the concentration of one bucket was tested after refilling, it was below the required concentration of 100-200ppm, the other three buckets were satisfactory. This solution was not used and was corrected after testing. Not meeting the required concentration for chlorine sanitizer of 100-200ppm means that effective sanitization is not occurring and illness causing organisms may remain on food contact surfaces. The operator stated they will use chlorine test strips for each bucket every time the chlorine solution is replaced to ensure that adequate concentration levels are being met.
- 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
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Accumulation of food debris was found on the floor outside of the walk-in freezer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The light cover inside the walk-in freezer was found missing.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions