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McDonald's 7186

2502 50 Avenue Red Deer AB T4R 1M3 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer solution was available for sanitizing food contact surfaces and equipment. The sanitizer concentration was tested during the inspection and measured at 100 ppm, which is within an effective sanitizing range. However, cleaning cloths were observed stored outside of the sanitizer solution between uses.CDI: During the inspection, staff immediately returned the cleaning cloths to the sanitizer solution and were reminded of proper storage requirements for wiping cloths between uses.Ensure all wiping cloths used for cleaning and sanitizing food contact surfaces are stored in an approved sanitizer solution of adequate concentration between uses to prevent bacterial growth and minimize the risk of cross-contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed sweeping the floor with a broom and then immediately resuming food handling activities without first washing their hands. Floor cleaning activities may contaminate hands with dirt, dust, and microorganisms that can subsequently be transferred to food or food contact surfaces.CDI: During the inspection, the food handler was instructed to wash their hands immediately prior to returning to food handling activities. Handwashing was completed during the inspection.Ensure all food handlers wash their hands thoroughly after conducting cleaning activities, handling contaminated items, or engaging in any activity that may contaminate their hands, and before resuming food handling duties.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwashing sinks in the food preparation area was observed to be filled with standing water and was not draining properly at the time of inspection. Maintenance personnel were on site attempting to address the issue; however, the sink remained inoperable and unable to drain by the end of the inspection.Handwashing sinks must be maintained in good working order to facilitate effective hand hygiene. An inoperable handwashing sink may discourage proper handwashing practices and increase the risk of contamination of food and food contact surfaces.Ensure all handwashing sinks are maintained in proper working order, including adequate drainage, and are fully operational at all times to allow food handlers to effectively wash their hands as often as necessary.
    • 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?
      • The rear exterior gate/door was observed in the open position at the time of inspection. A gap was noted along the top of the opening, which could allow the entry of pests into the facility. In addition, the exterior door/gate located near the coffee station was observed to have a gap along the upper right-hand corner when closed. Both conditions may permit the entry of insects, rodents, and other pests into the food establishment. CDI: During the inspection, staff immediately closed and secured the rear exterior gate/door to eliminate the opening. The gap at the coffee station exterior door/gate remained and requires repair.Ensure all exterior doors and gates are kept closed when not actively in use and are maintained in good repair so that they form a tight seal when closed. Repair the gap along the upper right-hand corner of the exterior door/gate near the coffee station and address any other openings that could permit the entry of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of debris and buildup was observed on interior surfaces of the ice machine. The condition indicates that the ice machine is not being cleaned and sanitized at a frequency sufficient to maintain sanitary conditions. Ice produced by the machine may become contaminated if the buildup is not removed.Ice is considered a food product and must be protected from contamination. The accumulation of debris, scale, or biofilm within an ice machine can harbor microorganisms and may contaminate ice intended for consumption.Ensure the ice machine is thoroughly cleaned and sanitized, including all interior surfaces and components, in accordance with the manufacturer's instructions. Maintain a cleaning and sanitizing schedule at a frequency sufficient to prevent the accumulation of debris, scale, and biofilm and to ensure ice is produced and stored under sanitary conditions.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 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?
      • Please repair door sweep at the receiving door (west side of building).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine observed requiring a deep clean. Please ensure all interior surfaces are washed, rinsed and sanitized (as per manufacturer's instructions).2) Pop nozzle observed requiring a deep clean. Please remove any removable parts and follow wash, rinse, sanitize procedure. Any unremovable parts can be washed, rinsed and sanitized in place.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that a mop bucket has dirty water in it and was not appropriately discarded after use. This practice is unsanitary and can cause contamination in the food prep area. Staff complied to discard same. -Please ensure to discard dirty water after each use. Overall, the facility is clean and well-maintained.