INSPECTION REPORT Health Protection VTUR-AP6TJC

PREMISES NAME Dairy Queen #27218		Tel: (604) 850-0080 Fax:
PREMISES ADDRESS 31911 South Fraser Way Abbotsford, BC V2T 1V5		INSPECTION DATE July 11, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hermail Brar		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): * Hot-holding of gravy/chilli was found to be 30'C and must be minimum 60'C/140'F or hotter. Operator reheated these food items to 74'C or hotter and put back in hot-holding unit. This hot-holding unit was recently repaired as per supervisor. However, during inspection it did not seem to be working properly. Operator to keep all hot holding of gravy/chilli on grill over water/steam unit to maintain temperature until hot holding unit repaired/replaced. Corrective Action(s): * Repair/replace chilli/gravy hot-holding unit immediately so that it maintains 60'C/140'F. Monitor these food items on grill hourly to ensure maintains 60'C/140'F or hotter internally Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: * Some cake piping bags were found washed but not stored in sanitary manner. These bags once washed are to be stored in sanitary manner (eg. under clean plastic bag, etc.) Corrective Action(s): * Ensure all piping bags stored in sanitary manner to protect from contamination while drying after cleaning, etc. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some cleaning under new 3-door freezer in back area as build up of debris/grime noted. Maintain in sanitary condition Corrective Action(s): * Ensure all areas properly cleaned and sanitized under food equipment too to maintain sanitary condition Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

* Sanitizer was found to be 200 ppm quaternary ammonium concentration * Cold-holding units were 4'C/40'F or colder * Staff were dressed appropriately with hair protection/uniforms * Hand washing stations had liquid soap and paper towels available * Staff drinks, and personal items not to be stored in food areas (eg. cake decorating stations) * Freezer units were -18'C or colder * Food was covered in storage; ensure food protected always-- including ice cream bars, etc., keeping them fully protected on racks, etc * Monitoring records were available * Hot-holding units were 60'C/140'F or hotter EXCEPT for gravy/chilli unit which was not working properly; operator discarded these foods and reheated new ones and placed on grill/steam unit to maintain 60'C/140'F or hotter; NOTE: chilli/gravy hot-holding unit to be repaired/replaced * Minor cleaning to be done; cake piping bags to be stored in sanitary manner