McDonald's Restaurant #40109
201 CHAIN LAKE, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Repair low-temperature dish washer so that chlorine sanitizer measures 100ppm; discontinue use of the dish washer for sanitizing and sanitizing in the three-compartment sink using the automatic dispensed quaternary ammonium sanitizer.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Inspection
0 infractions
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Low-temperature dish washer measured 0ppm chlorine sanitizer. Discontinue use of the dish washer and contact service provided. Chlorine sanitizer must measured 100ppm.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Inspection
0 infractions
- Inspection
3 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Paper towel in a dispenser and liquid hand was soap required at the front service hand wash sink.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Ambient air temperature of the reach-in cooler by the first drive-thru window measured 7.1 degrees Celsius. Monitor temperature to ensure it returns to 4 degrees Celsius or below.
- 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;
- Ice build-up observed on the ceiling, fan guards, and lights in the walk-in freezer. Remove ice build-up and service walk-in freezer.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;