McDonald's Restaurant
2120 Harvey Ave Kelowna BC V1Y 6G8 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Beef burger final cook temperature measurements (4:1 beef patties) were observed at less than the critical limit specified in the McDonald's food safety plan at the time of inspection (FSP indicated a required beef burger cooking temperature of ≥71deg.C (≥161deg.F)). Temperature logs from earlier in the day also showed that time adjustments were required in order to obtain adequate cook temperatures for the thicker patties (4:1 patties). Please follow-up on corrective actions, including equipment servicing and more frequent temperature verification, to ensure that beef burgers patties are cooked in accordance with the temperature standards specified in the McDonalds FSP.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Time stamping of some PHF food items stored at ambient temperatures either had not been completed or did not match holding times specified in the McDonald's FSP. The kitchen food labeling machine required a date/time reset at the time of inspection in order to enable properly generated time stamps for continued storage of PHF at ambient temperatures - corrected.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a build up of off smelling ice cream/milk solids on top of the front ice cream/combo machine; a build up of milk solids was also observed inside of this ice cream machine in the top storage wells indicating that additional/more frequent cleaning may be required. Please ensure additional cleaning of the front ice cream machine to prevent the build-up of of ice cream/milk solids within and on-top of the machine.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cheese left at room temperature under the main grill line counter were missing time markings to identify holding times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As discussed, there are areas of kitchen require improvements in general sanitation, including, floors and shelving in the walk-in refrigerator, walk-in freezer and garbage compactor area. Observed contamination from the garbage compactor on non-food supplies/chemical containers stored in the back garbage compactor area.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walk-in refrigerator observed with a build-up of filth on floor and under shelving. Back garbage compactor area requires cleaning and re-organizing, specifically, storage of non-food related supplies are getting splattered by liquid from the compactor. It is noted that food items (ie. buns) are no longer stored within this room.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer was observed within buckets used to store cleaning cloths and used to sanitize kitchen equipment. Additional supplies to change/re-mix bucket solutions with the specified sanitizer were not available at the time of inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - The "trash compactor" room also being used to store boxes containing clean cups, as well as, extra chemical/cleaning supplies was not observed being maintained in a manner that meets minimum sanitation and some supply boxes were observed being stored on the floor within this room. - Raw wood storage shelving within this room was also observed visibly soiled and in a condition that does not meet minimum standards.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At the time of inspection, hand wash sink in food prep area was full of dishes and not readily accessible for staff hand washing. Please ensure hand wash sinks are free of dishes and clutter and available for hand washing at all times.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Clean dish area has some debris. Please ensure dish area for air drying and storage of sanitized dishes is clean and sanitized. Glass cleaner/Multi-surface sanitizer should not be used until manufacturing specifications/instructions can be found. Please use Quat sanitizer for the time being.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Container of smoothie and ice scoop was found in drinking ice in ice maker. Please ensure that no food items or containers are stored in drinking ice. Please store ice scoop in a designated holder or clean bucket and not in drinking ice.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- 14.2 - Are the premises maintained in sanitary conditions?
- Observation(s): At the time of inspection, empty burger boxes, coffee cup lids, and debris were on the floor around the dry storage area. Staff cleaned the items off the floor and discarded them. Please ensure that dry storage area floor is swept as regularly required or after staff leave a mess to avoid attracting pests.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Ice scoop was left inside the ice machine at the time of inspection. Staff stored the scoop in ice scoop container located above the ice machine. Please have the scoop stored in a clean storage unit when not in use.
- 14.2 - Are the premises maintained in sanitary conditions?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): Paper towel was not available. This was corrected at the time of inspection
- 8.2 - Are there handwashing stations available?