McDonald's Restaurant
3605 Gellatly Rd West Kelowna BC V4T 2E6 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Assembly line cooler that contained PHFs was not maintaining the correct temperature of 4C or colder. A probe thermometer was used to check the temperature of the lettuce from the assembly line cooler which measured at 19.4. The lower compartment of the assembly line cooler was measured at 10.3C. A) Upon informing the operator about the rapid bacterial growth within the temperature range of 4C-60C, the operator promptly acknowledged the associated health hazard with improper food storage. As a precaution, the operator voluntarily disposed of foods that had been in the assembly line cooler for over 2 hours. Corrective Action: 1) Operator is to send a photograph of a probe thermometer in the assembly line cooler that shows that it is maintaining the temperature of 4C or below. -- All other refrigeration, freezers and hot holding units were maintaining proper temperatures.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1) During the inspection, it was noticed that the staff did not wash their hands when transitioning between removing and donning gloves. A staff member was observed handling both ready-to-eat foods (RTE) and raw foods while wearing these gloves. Additionally, they were seen touching the outside of the gloves before putting on new ones. A) The operator was informed that any microbes or contaminants present on their hands could potentially transfer to the gloves, thus leading to potential contamination of foods that are being prepared. Disposable gloves cannot replace proper and thorough handwashing. Corrective Action: 1) Staff are to thoroughly wash their hands every time they change gloves and after using gloves. Examples of when to change gloves and wash hands: - After handling raw meats, chicken or other poultry, seafood, flour or eggs. - Before and after using gloves to prevent contaminants from spreading from the hands and into food. - Dispose of gloves and wash hands as soon as they get contaminated
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): The drive-thru handwashing station had a shallow design that made is susceptible to splashing while washing hands. When staff wash their hands, the splashing from the sink could potentially contaminate the counter located to the right of the handwashing sink, which then may contaminate foods that are placed on that counter. Corrective Action: The operator was advised to look into installing splash guards on the handwashing sink to prevent splashing from occurring.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1) It was noted that light was penetrating through the door seal, indicating that the premises were not adequately protected against the entry of pests. 2) Flies were also evident during the time of inspection.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The overall cleanliness of the premises is subpar, with food scraps evident on the floors and countertops. A) It is important to ensure that the staff maintains proper sanitation practices in between tasks and service to avoid contamination of food or attracting pests into the facility.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): -Lighting in fridge unit was out of order. Manager advised repair is scheduled. -No door at the donut display to protect the food stored inside, this may lead to cross contamination. Manager advised door is ordered. -Small gap observed at back door, this may become a potential entrance for pests. Manager advised new door is ordered and will be replaced.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler draw under egg maker at 8 C with small quantity of dairy stored. If temperature is not controlled then limit storage times in cooler to less than 2 hours in the short term.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Walk in cooler digital display thermometer not in good working order. Temperatures monitored and logged with external temperature thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler at 8 Celsius measuring between large bags of dairy, small breakfast salad cooler at 7 Celsius.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.5 - Are there handwashing stations available and properly supplied?
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Door sweeper for the back door leading to the outside is no longer intact and needs repair to ensure facility continues to remain pest free. Operator stated that two weeks would be a reasonable time frame to correct this. Thermometer is missing in the bar fridge by the corner of the front counter. Operator placed a working thermometer into the bar fridge unit; this was corrected during inspection.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Mechanical dishwasher with empty container of sanitizer had 0 ppm chlorine when at least 50 ppm chlorine required. At the time of inspection, new full container of chlorine was installed and 50 ppm chlorine on final rinse achieved. It is recommended that suitable strength of sanitizer concentrations are logged.
- 1 Observation, Moderate Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?