McDonald's
3240 Smith Dr Armstrong BC V0E 1B0 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - hydrogen peroxide spray sanitizer was at 500ppm (good), BUT test paper range too high with lowest increment of 2350ppm - chlorine sanitizer (rag bucket) at 200 ppm, test paper good - QUATS sanitizer (manual dishwashing sanitizer) was at 400ppm, test paper good
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D - QUAT sanitizer used for manual dishwashing measured at ~500ppm during the inspection. QUAT sanitizer must be maintained at 200ppm. High concentration of QUAT may lead to chemical contamination of food contact surfaces. Dilute sanitizer to 200ppm, contact chemical supply company to adjust dispenser
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): The sanitizer bucket concentration was tested and determined to be less than 50 ppm chlorine. The sanitizing solution was re-made at the time of inspection and the concentration was tested at 100 ppm - as per instructions on the package. Sanitizer used was Kay sanitizer. Manager specified food contact surfaces were first sprayed with a sanitizer bottle before being wiped down with the cloths.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
2 infractions
- 13.1 - Are dishes, utensils and equipment maintained in good condition?
- Observation(s): At the time of the inspection, there was no sanitizer present in the sanitize sink. Spoke to manager on shift about having sanitizer being changed more often - it was mentioned that it is changed every hour, please also ensure the water is changed as necessary(ex. if the water is visibly dirty). Water was drained at time of inspection
- 13.2 - Are foods protected from contamination and/or cross contamination?
- Observation(s): 2 containers of muffins were found uncovered under the convection oven. All foods should be covered to protect from contamination
- 2 Observations, Low Severity of Consequences : Food must be protected from contamination.
- 13.1 - Are dishes, utensils and equipment maintained in good condition?