Friday, July 29, 2016

Grill at Pincher Creek McDonalds temporarily closed due to health concern

Big Mac (Evan-Amos photo, Wikimedia Commons)

Chris Davis - The grill at the Pincher Creek McDonalds, which is located in the Walmart building, was ordered temporarily closed yesterday by a public health inspector after it was found to be malfunctioning,  not heating food to an adequate temperature.  Other aspects of the restaurant's operation were not affected. According to Alberta Health Services South Zone Acting Communications Director James Frey the grill was returned to service this morning after an overnight repair and another inspection.  The Pincher Creek Voice heard from one customer who was reportedly adversely affected by a hamburger product prepared on the grill, and Frey confirmed the inspection was the result of a consumer complaint.  The restaurant, like all others in the province, is subject to regular inspections "to ensure that foods are stored, prepared and served in a safe manner and facilities comply with public health legislation and standards in Alberta".

Alberta Health Services recommends hamburgers and chicken be cooked to an internal temperature of 74 C (165 F) "or until the inside of the meat is no longer pink and the juices run clear".

Barbeque safety tips from AHS

Summer arrives and many Albertans crave thick, juicy burgers or other meats cooked on the barbecue. Albertans can safely enjoy great outdoor picnics and campfire roasts by cooking meats thoroughly to avoid any risk of illness related to E. coli (commonly known as Hamburger disease) and salmonella bacteria.

The risk of contracting food poisoning can be minimized by following some simple and effective food handling tips:
  • Wash hands before handling food or eating and always after handling raw meats.
  • Thaw raw meats on a plate on the lowest shelf of the refrigerator, separate from other foods. Use a clean plate for cooked meats.
  • Cook hamburger and chicken to an internal temperature of 74 C (165 F), or until the inside of the meat is no longer pink and the juices run clear.
  • Cook meat thoroughly. Never partially cook meats and then finish cooking them later.
  • Use hot soapy water to clean up counters and utensils. As an added precaution, use one teaspoon of household bleach to four cups of water to wipe up cooking preparation areas.
  • Do not re-use marinade after it has had contact with raw meat unless it is boiled separately before re-use.
Questions or concerns about a food service establishment?  Contact AHS South Zone via email at or by phone at 403-388-6689 in Lethbridge and area (which includes Pincher Creek), at 403-502-8205 for Medicine Hat and area, call or toll free at 1-877-355-6689.

If you have serious health concerns call 911 or visit your local hospital/medical care facility.

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