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MCDONALD'S FAMILY RESTAURANT

93 ROBIE, LOWER TRURO · Food Establishment

5 inspections

  1. Inspection

    1 infraction

    • 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 dishwashing sink mixed at too strong of a concentration for food contact surfaces. Refer to manufacturer's instructions for temperature of water to mix with sanitizer to ensure it is dispensed at proper concentration.
  2. Inspection

    2 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing station must remain unobstructed at all times to promote proper and frequent handwashing.
    • 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;
      • Non-food contact surfaces must be cleaned at a frequency that prevents the build up of dirt and food debris.
  3. Inspection

    3 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing station must remain unobstructed at all times to promote frequent and proper handwashing.
    • 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;
      • Non-food contact surfaces must be cleaned at a frequency that prevents the build up of dirt and food debris.
    • 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 dishwashing sink mixed at too strong of a concentration for food contact surfaces. Refer to manufacturer's instructions for temperature of water to mix with sanitizer to ensure it is dispensed at proper concentration.
  4. Inspection

    1 infraction

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Hot water must be supplied to facility at all times to allow for adequate handwashing, dishwashing, and sanitation purposes.
  5. Inspection

    3 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing stations must be equipped with paper towel in a dispenser.
    • 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;
      • Regular cleaning of non-food contact surfaces required to prevent the build up of dirt, dust, and food debris.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Food Establishment Permit must be posted in view of the public.