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McDonald's 7495

6820 4 Street NW Calgary AB T2K 1C2 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 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 and the manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were move to the sanitizer bucket solution afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where perishable food items were left in room temperature. Specifically, raw fries were being dispensed in several fry baskets and stored below the fry dispenser machine. The inspector informed the manager that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff was not able to demonstrate proper use of the multiple-compartment sink for manual dishwashing purposes. Specifically, the proper sanitizing step was not being followed as the staff was only washing food trays with soap and water and not submerging the trays in a sanitizer solution for at least 2 minutes. The inspector walked through with the staff and manager-on-duty on how to properly use the sink for manual sanitizing. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in an approved sanitizer solution, and use test strips to confirm the sanitizer concentration. Please educate all staff with the proper manual dishwashing procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station at the front counter area. The manager put paper towels in the dispenser immediately. The inspector informed the manager to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop in the ice machine was stored inside with the handle touching the ice. All scoops should be stored away from the food product to prevent the risk of contamination. There was a designated space for scoop storage in the machine. Thus, the inspector informed the manager that the space should be kept free of ice at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the shelving units in the dry storage area upstairs was dirty and had an accumulation of several sauce packets. The inspector informed the manager that the floors must be kept clean and free of food items.
  4. Demand Inspection

    0 infractions