McDonald's Restaurant
1938 Kane Rd Kelowna BC V1V 2J9 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Several coolers and freezers were observed to be missing internal thermometers (e.g., on-line cooler, on-line freezer, grill freezer). Operator is to provide an NSF-certified thermometer for each unit. EHO recommended using thermometers that can be mounted to the side or hung from a shelf to prevent misplacement.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As noted in previous inspection reports, the worn concrete flooring at the back of the kitchen, around the warewashing sink and storage area, does not meet industry standards for being smooth, durable, and easily cleanable. Additionally, the galvanized coating on the metal floors inside the walk-in freezer and walk-in cooler is worn, and the underlying metal is rusting. Please confirm the timeline for the planned restaurant/kitchen renovations, which must include resurfacing the noted flooring deficiencies.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As previously noted, the worn concrete floor in the back of the kitchen around warewashing sink and storage area does not meet industry standards (smooth, durable, easily cleaned). Galvanized coatings on the metal floor surface inside the walk-in freezer and walk-in refrigerator are also worn off and the metal floor surface is rusted. Please confirm timelines for the indicated restaurant/kitchen renovation that will need to include resurfacing of the worn floors as noted.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Concrete floor in the back of the kitchen around warewashing sink and storage area does not meet industry standards (smooth, durable, easily cleaned). The floor in this area was slick and greasy at the time of inspection, also noted water pooling around the warewashing sink. Discussed with the district manager having the floor refinished as indicated in previous inspections. Walk-in freezer near the back drive through window displayed a build up of food particles and debris during the time of inspection. Regularly scheduled cleaning should be conducted to maintain a clean sanitary facility and equipment. Unsanitary storage areas and equipment can attract pests and may lead to foodborne illness through cross contamination. Freezer between the grill and fryers was not operational and missing a door during the inspection. District manager has informed that they are currently waiting on parts for repairs. Ensuring this cooler is repaired will help prevent overload of walk-in cooler/freezer which may help with maintaining sanitary conditions in the walk-in units.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): During inspection handsinks were being used as storage space for sanitizer and degreaser spray bottles, the back of kitchen handsink was also obstructed by sanitizer buckets and a bread tray. Designated handwashing stations must not be obstructed or used for other purposes in order to facilitate frequent handwashing. Good hand hygiene is essential to preventing the transmission of communicable diseases.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed floors and some equipment/storage shelving in the back of restaurant not being maintained in a sanitary condition (ie. underneath storage shelving/3-compartment sink in the back area of the restaurant, inside the walk-in refrigerator & walk-in freezer, storage shelving, etc). The concrete floor in the back of restaurant (ie. in-front/underneath the 3-compartment sink and through the back storage area is worn and no longer finished to meet required finishing standards (smooth, durable, easily cleanable, non-slip, impervious and able to withstand regular wet washing).
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some refrigerator thermometers missing or broken. Shelving inside refrigerator beside manager desk is rusted/flaking paint and visibly dirty.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions