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McLaughlin Meats

104 - 159 Leva Avenue Red Deer AB T4E 1B9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • August 13, 2026The facility has not yet obtained unexpired chlorine or QUAT test strips. The operator stated that they are expected to arrive at the facility on August 14, 2026.August 7, 2026Chlorine test strips were not available at the time of inspection, and the QUAT sanitizer test strips on site had expired in 2019 and 2020. Please ensure that valid, unexpired chlorine and QUAT test strips are available at all times to verify sanitizer concentrations.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer concentrations at the front three-compartment sink and in the sanitizer spray bottle were measured at 10 ppm and >200 ppm, respectively.The QUAT sanitizer concentrations at the meat reprocessing three-compartment sink and in the sanitizer spray bottle were measured at 200 ppm and >500 ppm, respectively. According to the manufacturer's instructions, a concentration of 200 ppm is required for no-rinse applications.Please ensure that chlorine sanitizers are maintained at 100 ppm and QUAT sanitizers are maintained at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection, and the QUAT sanitizer test strips on site had expired in 2019 and 2020. Please ensure that valid, unexpired chlorine and QUAT test strips are available at all times to verify sanitizer concentrations.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentrations of QUAT sanitizers at the Cryovac station and in the cutting room were greater than 400 ppm and 100 ppm, respectively. Please ensure that the QUAT concentration is maintained at 200 ppm, as per the manufacturer’s instructions.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed washing their hands while wearing single-use disposable gloves. Please ensure that gloves are removed before handwashing and that new gloves are donned afterward.
  5. Initial Inspection

    0 infractions