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McDonald's

5002 43 Street St. Paul AB T0A 3A2 · Food - General

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three (3) eggs were observed at 16°C.The operator reported that the eggs had been left out at lunchtime for more than 2 hours before being returned to the refrigerator. The operator was instructed to discard the eggs, and compliance was observed.Ensure only small quantities of eggs are removed from refrigeration as needed. Eggs must be maintained at 7°C or below to prevent bacterial growth and reduce the risk of contamination.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips have expired. Ensure you have test strips available to determine effective sanitizer solution.New ones have been ordered - send me a photo.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was missing in the sandwich cooler.Do ensure that you have an internal thermometer to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips have expired. Ensure you have test strips available to determine effective sanitizer solution.New ones have been ordered - send me a photo.
  5. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed wearing gloves after handling non-food items and then handling food. Ensure that staffs are reminded to wash hands in between task and handling food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were noted at 11C. Operator indicated they were out for more than 2hours.Operator was instructed to discard the eggs.Ensure that eggs are kept at 7C or below at all times to prevent bacterial contamination.Recommend that you bring out small quantities of eggs from the fridge as needed to prevent eggs getting to room temperature.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in the kitchen fridge. Ensure you have a thermometer is available for monitoring temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitization:- back storage areas- in between cookline equipment and coolers- inside the ice machine
  7. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jacket was observed on the ice machine in the kitchen area. Do ensure that personal items are kept away from food areas to prevent contamination. This was corrected 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?
      • Cleaning equipment was noted in front of the handwash sink in the kitchen area. Ensure that handwash station is accessible at all times to encourage and facilitate handwashing practices amongst staff. This was removed and corrected during the inspection.
    • 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?
      • Weatherstripping in need of repair at the backdoor entrance.Manager has stated that this will be fixed, and photo sent through.
  8. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some sanitizer buckets were measured at 50ppm chlorine solution. Ensure that sanitizer buckets are monitored, tested and changed every two hours. Sanitizer buckets should be at 100ppm bleach solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning and sanitization, due to dust build up in these areas:- Walkin cooler fan - Fly catch device in kitchen area.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some sanitizer buckets were measured at 50ppm chlorine solution. Ensure that sanitizer buckets are monitored, tested and changed every two hours. Sanitizer buckets should be at 100ppm bleach solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning and sanitization, due to dust build up in these areas:- Walkin cooler fan - Fly catch device in kitchen area.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water in the washroom hand sink. The sensor battery is dead and needs to be replaced. Ensure you have hot/cold running water to facilitate handwashing.
  12. Initial Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions