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MCKIBBIN'S IRISH PUB

6361 Aut. Transcanadienne, Local 105, Pointe-Claire, Québec, Pointe-Claire · Brasserie

Official record from Montréal →

Inspection summary

MCKIBBIN'S IRISH PUB has been inspected 4 times by Ville de Montréal since February 26, 2013. The most recent inspection, on October 4, 2018, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

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

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times across 2 separate inspections, most recently on October 4, 2018. For example: The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 18, 2018. For example: Persons involved in product preparation, washing or cleaning equipment and equipment must not wear nail polishes, watches, rings, earrings or other jewellery.

About this data

These results come from Ville de Montréal, 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.

4 inspections

  1. Inspection

    1 infraction

    • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
  2. Inspection

    1 infraction

    • Persons involved in product preparation, washing or cleaning equipment and equipment must not wear nail polishes, watches, rings, earrings or other jewellery.
  3. Inspection

    1 infraction

    • Persons engaged in the preparation of products, washing or cleaning of equipment and equipment must: wear a clean cap or net that fully covers the hair; wear a clean beard cover that fully covers the beard.
  4. Inspection

    2 infractions

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
    • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.
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