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Travelodge McBride

868 North West Frontage Road, McBride, V0J 2E0 · Restaurant

Official record from Northern Health →

Inspection summary

Travelodge McBride has been inspected 3 times by Northern Health Authority since September 20, 2023. The most recent inspection, on June 12, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and 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.

  • 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 2 times across 2 separate inspections, most recently on June 12, 2026. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 12, 2026. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on May 15, 2025. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

3 inspections

  1. Complaint Inspection

    2 infractions

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer observed inside refrigerator units. *Accurate thermometers ensures refrigerator units can maintain 4°C to prevent pathogen growth.
      • Corrective Action: Operator to install refrigerator with accurate thermometer.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel observed at handwashing station.* Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator to ensure papertowel is available at handwashing station at all times.
  2. Routine Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff explained that utensils are washed using soapy water ,followed by rinsing, but are not being sanitized. *Proper sanitization of the dishware and equipment is required to effectively remove germs/ pathogens from surfaces.
      • Corrective Action: The correct method of manual dishwashing was explained to the staff. Staff must ensure they follow the proper sequence: Wash, Rinse, Sanitize and then Air Dry.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel at the hand washing station. *Proper hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Soap and paper towel in dispensers, along with hot and cold running water, must be provided to ensure proper hand washing.
  3. Initial Inspection

    2 infractions

    • 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Bacon and eggs were not being reheated to 74 C prior to being placed in the hot holding unit. Packaging label for egg patties indicates that the food is to be reheated to 74 C. Inadequate reheating of foods may support survival of foodborne illness-causing organisms.
      • Corrective Action: Operator is to ensure that potentially hazardous foods intended for reheating are reheated to at least 74 C prior to hot holding. Bacon and eggs are to be removed from the serving area until a solution to reheat these items is introduced, as the hot holding unit was not able to achieve 74 C.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Manager stated that windex + a citric acid "disinfectant" are typically used to clean food contact surfaces. Utensils used for handling food items were previously only being cleaned using soapy water followed by immersion in hot water for 10 minutes. Manager is advised to use a bleach solution in order to disinfect utensils and food contact surfaces moving forward, followed by air drying. Windex is not a food safe product and should not be used on food contact surfaces.
      • Corrective Action: Household bleach was available on site. Operator was educated on how to prepare a 100-200 ppm bleach solution and given chlorine test strips to verify that this is done properly in the future. Disinfection is to be performed with bleach solution.

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