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McDonalds at Wal-Mart

6565 Southridge Avenue, Prince George, V2N 5G3 · Restaurant

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature for stand-up refrigerator unit by dry storage was measured at 5°C at top rack and 10°C at the bottom. Large packaged perishable items, such as lettuce, that are densely packed inside the refrigerator may result in the unit's poor air circulation. Refrigeration temperature for perishable foods must be kept at a minimum of 4°C to prevent the growth of pathogens that could lead to foodborne illness.
      • Corrective Action: Operator to move perishable items to working refrigeration units or adjust storage arrangement to achieve proper circulation and temperature requirement. Ensure refrigeration unit is not overfilled and continue to monitor and log temperatures regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Two of the three sanitizer bucket had a chlorine concentration of 50ppm. Floating debris was observed in one sanitizer bucket. Chlorine sanitizer must reach a minimum of 100 ppm to destroy bacteria on food-contact surfaces to prevent cross-contamination during food preparation. Contaminated food may lead to foodborne illness.
      • Corrective Action: Operator to replace chlorine sanitizer solution so it can achieve a minimum concentration of 100 ppm. Repair or replace laundry machine as necessary to ensure clean wiping cloths can be cleaned effectively. Wiping cloths should be clean before they are immersed into the sanitizer buckets. Continue to monitor chlorine sanitizer solution concentration regularly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some spilled food ingredients, such as frozen fries, were scattered across freezer floor and on other boxes of frozen products. Inadequate sanitation inside freezer may lead to cross-contamination of other food ingredients and overall poor sanitation in the facility, increasing the likelihood of foodborne illness.
      • Corrective Action: Remove and discard scattered spilled ingredients from floor and boxes.