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McDonalds at Wal-Mart

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

Official record from Northern Health →

Inspection summary

McDonalds at Wal-Mart has been inspected 2 times by Northern Health Authority since June 29, 2023. The most recent inspection, on July 14, 2023, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 29, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on June 29, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 29, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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.

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