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MCDONALD'S RESTAURANT

140 WADE, TRURO · Food Establishment

5 inspections

  1. Inspection

    1 infraction

    • 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, grease and food debris.
  2. Inspection

    2 infractions

    • 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 required in non-food contact areas to maintain establishment in sanitary conditions. Ice scoop and holder must be washed and sanitized daily.
    • 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.
      • Potentially hazardous foods stored at room temperature must be time marked to monitor the time spent in the temperature danger zone.
  3. Inspection

    2 infractions

    • 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 required in non-food contact areas to maintain establishment in sanitary conditions. Ice scoop and holder must be washed and sanitized daily.
    • 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.
      • Potentially hazardous foods stored at room temperature must be time marked to monitor the time spent in the temperature danger zone.
  4. Inspection

    3 infractions

    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Staff must practice proper handwashing after removal of gloves, prior to preparing ready to eat foods.
    • 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 required in non-food contact areas to maintain establishment in sanitary conditions. Ice scoop and holder must be washed and sanitized daily.
    • 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.
      • Potentially hazardous foods stored at room temperature must be time marked to monitor the time spent in the temperature danger zone.
  5. Inspection

    1 infraction

    • 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.
      • Time stickers required to monitor time of cheese curds stored at room temperature.