MCDONALDS - Bedford
1493 BEDFORD, BEDFORD · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition t hat is likely to have a detrimental effect on food safety.
- Repair refrigeration unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous foods in the unit until it can maintain 4C and lower. Refrigeration unit was at 12C at time of inspection.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition t hat is likely to have a detrimental effect on food safety.
- Inspection
3 infractions
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition t hat is likely to have a detrimental effect on food safety.
- Repair refrigeration unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous foods in the unit until it can maintain 4C and lower. Refrigeration unit was at 12C at time of inspection.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Food grade Quat sanitizer had to be remixed to 200ppm at time of inspection.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Potentially hazardous food products stored above 4C for under 2 hours were removed to a fridge unit that could maintain 4C and lower.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition t hat is likely to have a detrimental effect on food safety.
- Inspection
0 infractions
- Inspection
1 infraction
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- The ice container located near to the drive-through area at the front lacks cover, thus exposing the ice to potential contamination. And, the ice scoop is stored within a separate container inside which at the time of inspection was covered in ice.Provide a suitable top cover for the ice container and keep the container closed when not in use. Store the ice scoop in a dedicated holder outside the ice container or make sure the scoop holder and the scoop is not submerged in the ice.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.