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MCDONALD'S FAMILY RESTAURANT

3291 HIGHWAY 2, FALL RIVER · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (c) the effectiveness of the program is monitored;
      • Blank cleaning checklists available on-site, but are not being maintained or monitored. Cleaning checklists must be completed by staff members daily.
  3. Inspection

    5 infractions

    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Repair the fridge next to three compartment sink and discontinue use until it is able to maintain a temperature of 4 degrees Celsius or below.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Clean the areas mentioned above.
    • 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (c) the effectiveness of the program is monitored;
      • Blank cleaning checklists available on-site, but are not being maintained or monitored. Cleaning checklists must be completed by staff members daily.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Quat Sanitizer in the three compartment sink was measured 0 ppm. The sanitizer solution was observed to be soiled. Utensils must be washed and rinsed prior to sanitation. Sanitizer will not be effective if the utensils are not clean. Fresh sanitizer solution was dispensed in the sink at the time of inspection which measured 200 ppm.
    • 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.
      • Fridge next to three compartment sink measured at 11 degrees Celsius. Temperature logs indicate fridge was measuring below 4 degrees Celsius in the morning. Potentially hazardous food items stored in this fridge were moved to a different fridge at the time of inspection. 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
  4. Inspection

    0 infractions