McDonalds Restaurant - Prince Rupert
99 11th Avenue East, Prince Rupert, V8J 2W2 · Restaurant
Inspection summary
McDonalds Restaurant - Prince Rupert has been inspected 6 times by Northern Health Authority since December 15, 2022. The most recent inspection, on December 10, 2025, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.
The number of infractions per inspection has stayed roughly the same over time.
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.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on November 27, 2025. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on October 30, 2025. For example:
201 - Critical Food contaminated or unfit for human consumption [s. 13]
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 October 31, 2025. For example:
105 - Remote Inspection
About this data
These results come from Northern 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.
6 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Refrigeration temperature for the counter cooler (with yogurt and creamer) at the front showed fluctuating elevated temperatures between 8°C and 11°C at the time of inspection, and the unit gauge was reading 47°F (8.3°C). (Public Health Significance): Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease-causing bacteria and toxin production.
- Corrective Action: The employees moved potentially hazardous foods (yogurt and creamer) to working refrigeration units immediately at the time of inspection. The operator must have the employees monitor and log temperatures regularly, make adjustments, and have the unit repaired/serviced as necessary to maintain a temperature of 4°C or below at all times.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 105 - Remote Inspection
- Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted via photos on 31-October- 2025. The operator submitted the requested photos to the Environmental Health Officer. An on-site inspection was not conducted by the Environmental Health Officer.
- Corrective Action: N/A
- 105 - Remote Inspection
- Initial Inspection
1 infraction
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: Both ultra violet lights (UVs) for the system were in alarm at time of inspection. (Public Health Significance): While the community water system was not in a boil water notice at time of inspection, it is important that the system works as intended at all times to ensure potable water.
- Corrective Action: Ensure the UVs are working properly at all times and are not in alarm.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Complaint Inspection
0 infractions
- Routine Inspection
0 infractions