McDonald's 40073
102 - 41 Petrolia Drive Red Deer County AB T4E 1B3 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for quaternary ammonium (QUATS) and chlorine sanitizers were available on site. However, the QUATS test strips in use were observed to have been exposed to moisture, and an additional container of QUATS test strips was observed to be expired. Ensure test strips are stored in a manner that protects them from moisture and damage and replace expired or compromised test strips. Valid test strips should be maintained on site and used routinely to verify sanitizer concentrations.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the dry storage area located near the rear exterior door. Accumulated debris was observed around the movable storage shelving unit adjacent to the wall. Previous pest control records indicated pest activity in this area.Ensure the dry storage area, including beneath and around movable shelving units, is cleaned at a frequency sufficient to prevent the accumulation of debris and maintain sanitary conditions. Particular attention should be given to areas with previous pest activity.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for quaternary ammonium (QUATS) and chlorine sanitizers were available on site. However, the QUATS test strips in use were observed to have been exposed to moisture, and an additional container of QUATS test strips was observed to be expired. Ensure test strips are stored in a manner that protects them from moisture and damage and replace expired or compromised test strips. Valid test strips should be maintained on site and used routinely to verify sanitizer concentrations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One cream dispenser in the cashier area was observed to be unable to maintain consistent temperatures. Temperature measurements taken in different areas of the same unit, which had no internal divisions, ranged from approximately 6.2°C to 18.9°C. The temperature display on the exterior of the unit indicated 47°F (8.3°C). Multiple temperature measurements were taken during the inspection, and the temperature fluctuation persisted. Equipment used to cold hold potentially hazardous foods must be capable of consistently maintaining foods at 4°C or below. Equipment that fails to maintain required temperatures may result in temperature abuse of food products and increase the risk of microbial growth. Ensure the cream dispenser is repaired, adjusted, or removed from service until it can consistently maintain products at 4°C or below. CDI: Staff were directed to discontinue use of the affected cream dispenser during the inspection. Cream was removed from the unit and transferred to a functioning cooler capable of maintaining safe temperatures.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the dry storage area located near the rear exterior door. Accumulated debris was observed around the movable storage shelving unit adjacent to the wall. Previous pest control records indicated pest activity in this area.Ensure the dry storage area, including beneath and around movable shelving units, is cleaned at a frequency sufficient to prevent the accumulation of debris and maintain sanitary conditions. Particular attention should be given to areas with previous pest activity.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- It was observed that there was no paper towel in staff washroom. The manager was informed and immediately added paper towel to the holder.Please ensure that proper supplies are maintained at all handwashing stations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that the ice maker scoop was being stored within the ice machine, this increases the risk of cross contamination. Follow-up will be conducted to ensure that a designated holder for the scoop is provided and being kept outside of the machine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink behind the counter in the front service area was not supplied with hot running water at adequate pressures.**Please have the hand sink repaired to ensure it is supplied with hot running water at adequate pressures necessary for proper hand washing.
- 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?
- Gaps were observed below and at the side of the back exit door.**Please have weatherstripping installed to prevent the entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several soiled utensils were observed to be mixed in with clean utensils on the dish rack adjacent to the walk-in cooler.**Please ensure dishes/utensils are visually inspected to ensure they have been properly cleaned before being stored.-The operator returned the items for washing during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There were signs of pop syrup residues in the cupboard beneath the pop dispenser, and a ketchup spill in the cupboard beneath the ketchup dispenser, in the customer area. **Please ensure that the cupboards are cleaned and investigate the source of the pop residue to confirm there are no leaks in the pop lines.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bucket of sanitizer in the kitchen area measured at 50 ppm Chlorine. **Ensure chlorine sanitizers are maintained at 100ppm.-Operator remade the sanitizer, at correct 100ppm concentration, confirmed with test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk in Cooler was 7.5C. Records of temperature log taken at opening was documented at 39F or 4C. **Please monitor the cooler temperature to ensure it maintains temperatures of 4C or below in the coming hours. Adjust/ repair the cooler if the required temperature is not met and discontinue the use of the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- There were signs of pop syrup residues in the cupboard beneath the pop dispenser, and a ketchup spill in the cupboard beneath the ketchup dispenser, in the customer area. **Please ensure that the cupboards are cleaned and investigate the source of the pop residue to confirm there are no leaks in the pop lines.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions