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McDonald's 40113

1110 57 Avenue NE Calgary AB T2E 9B7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in front of cooking equipment were cracked. Repair or replace the floor tiles.
  3. Demand Inspection

    5 infractions

    • 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?
      • Shredded cheese was stored without temperature control and time tracking.Cheese was voluntary discarded. Cheese was replenished with a time label for time tracking.
    • 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?
      • Flies were observed on the walls by the beverage and condiment self-serve station.Clean the walls and remove flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were missing floor tiles below the flat grill and deep fryers. Also, the floor tiles in front of cooking equipment were cracked. Repair or replace the floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strip curtains for the toaster were in a state of disrepair.Strip curtains were removed and discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease under cooking equipment and the fry warmer. Clean the floor including the hard-to-reach areas. The floor under the fry warmer was cleaned during the inspection.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a pool of grease and food debris accumulated under and behind the deep-frying cookline.- Please pull equipment away from wall for thorough cleaning.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 10-ppm. The staff were noted changing the timers on the buckets without testing and/or changing the sanitizer solution. The staff/manager was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/manager that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 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?
      • High-risk food items, being sliced cheese, lettuce, and onions, were stored at room temperature with internal temperatures measured at 20°C. The timers on the food items indicated being expired at 1:30 pm (vs 4:30 pm during the time of the inspection). The staff were also noted trying to change the timers without discarding the food items. The food items were discarded. The inspector informed the manager that the timers must be strictly followed, and food be discarded and not be used past the specified expired time, as part of the conditions granted during approval for Time as a Public Health Control (TPHC).