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McDonald's Restaurant

3990 Johnston Road, Port Alberni, BC, V9Y 5N5 · Food Premises

Official record from Island Health →

Inspection summary

McDonald's Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on September 25, 2026. The most recent inspection, on September 25, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 25, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 25, 2026. For example: Improper Sanitary Facilities

About this data

These results come from Island Health (Vancouver Island Health Authority), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

1 inspection

  1. Routine

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Buckets of surface sanitizer were not situated at each work station. Buckets were only shown to be stored at the dish pit area and the opposite end of the facility.
      • Staff prepared three additional buckets to be stationed along the kitchen area.
    • Improper Sanitary Facilities
      • The paper towel dispenser in the left-end staff washroom wasn't dispensing.
      • Staff located an additional roll to be situated in the washroom in the interim. This is integral to ensuring staff don't dry their hands through unsanitary means (i.e., pants). Repair the towel dispenser back to a manner where it can dispense paper-towels. Email a video to area EHO confirming its functionality. Comments Routine inspection conducted. A focused inspection was also conducted in response to insect sightings in served poutine. - Deep fryer area was observed to have no sightings of pest activity overhead or within the crevices of the food equipment. - Hot holding unit for the gravy registered at 65.6°C. - Overhead hot holding components for the fries are dismantled once a week for cleaning and sanitizing. Usually on Sundays. - Cheese curds are pre-packaged and are usually stored refrigerated. Comments: - Most hand sinks were equipped with hot/cold running water, liquid soap, and paper towels. * Note that the staff left washroom couldn't dispense paper towels. - 3-compartment sink equipped with hot/cold running and three sink plugs. - Ice machines were maintained in sanitary condition with scoops in their designated storage. - Bleach surface sanitizer registered at 200ppm chlorine residuals. - Test strips onsite for sanitizer were before their expiration dates: chlorine (May 1, 2027); quats (July 15, 2027). - Walk-in cooler registered at: 0.4°C. - Deep fried hot holding registered 98.1°C. Breakfast topping hot holding: 69.7°C. - Hamburger patty freezer registered: -20.5°C. - Sandwich toppings are time tracked at ambient conditions via stickers. - Staff onsite with valid FOODSAFE certification. Expiration date: January 16, 2031. - No evidence of pest activity observed during time of inspection. Pest control traps were situated around the premises. - Temperature logs are available and up to date.

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