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McDonald's 29732

50 Hewlett Park Landing Sylvan Lake AB T4S 2J3 · Food - General

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer solution was used for sanitizing food contact surfaces and equipment. The sanitizer concentration was tested on site and measured at 25-50 ppm, which was below the required concentration.Sanitizer solutions must be maintained at the proper concentration to ensure effective sanitization and to prevent excessive chemical residues on food contact surfaces.CDI: Staff were instructed to adjust the sanitizer solution. The solution was re-tested during the inspection and measured 100 ppm, within the required range.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used for sanitizing food contact surfaces and equipment in the coffee preparation area were observed stored outside of the sanitizing solution between uses.Cleaning cloths that are not stored in sanitizer solution between uses can become contaminated and may transfer microorganisms to food contact surfaces and equipment. Storing sanitizing cloths in an effective sanitizing solution helps maintain their sanitary condition and reduces the risk of cross-contamination during cleaning and sanitizing activities. Ensure cloths used for sanitizing food contact surfaces and equipment are stored in an effective sanitizing solution of the appropriate concentration between uses and replaced as necessary to maintain sanitary conditions. CDI: Cleaning cloths were placed into an appropriate sanitizing solution during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed handling garbage and immediately returning to food handling activities without washing their hands. Food handlers must wash their hands as often as necessary to prevent contamination of food and food contact surfaces. Hands can become contaminated after handling garbage, and failure to wash hands before returning to food preparation activities may result in the spread of harmful microorganisms and increase the risk of foodborne illness. Ensure food handlers wash their hands at appropriate times, including after handling garbage, after cleaning activities, and before resuming food preparation or handling ready-to-eat foods. CDI: The staff member washed their hands immediately during the inspection before resuming food handling activities. Proper handwashing requirements were reviewed with staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handwashing sink was observed without paper towels available at the time of inspection. The sink was otherwise accessible and supplied with soap, and hot and cold running water were available. Handwashing sinks must be adequately supplied at all times to facilitate proper hand hygiene. The absence of paper towels may discourage proper handwashing and hand drying practices, increasing the risk of contamination of food, food contact surfaces, and equipment. Ensure all handwashing sinks remain continuously supplied with paper towels and other required handwashing supplies. CDI: Paper towels were replenished during the inspection, and the handwashing sink was restored to full operation.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff seen handling food with bare hands.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No guard installed at the pop machine next to the hand sink to protect beverages or cups from contamination. Please ensure the area is protected until the guard is installed.
  9. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold observed on plastic materials inside the fry machine. rust observed in the bottom of the burger freezer and on the grill. Please ensure all contaminants are removed and surfaces thoroughly sanitized prior to use. Operator indicated a deep clean and assessment of each piece of equipment is done prior to operation.