INSPECTION REPORT Health Protection YTAN-CQLR62

PREMISES NAME Dairy Queen #27348		Tel: (604) 837-6575 Fax:
PREMISES ADDRESS 5630 152nd St Surrey, BC V3S 3K2		INSPECTION DATE April 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gary Gill		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Food preparation sink (next to three-compartment sink in the back) faucet was leaking. Corrective Action(s): Contact a plumber to fix the leaky faucet. Correct by: 1 week. Violation Score: 3

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

Comments

- All hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - Quats sanitizer solution available at 200 ppm in sanitizer pails and from dispenser at three-compartment sink. - Three-compartment sink for manual warewashing maintained in sanitary conditions. - Previous fruit fly/drain fly issue has been resolved. No flies noted at time of inspection. Please continue flushing the drains and continue with daily cleaning and sanitizing efforts to prevent fly issues from arising again. - Regular pest control is in place. - All coolers were measured at 4C or colder. Note: one prep cooler not in use and not storing any food items. OK. - All freezers were measured at -18C or colder. - All hot-held food items were measured at 60C or hotter. Gravy was probed and had an internal temperature of 63C. Good. - Temperature logs maintained - Equipment maintained in sanitary conditions (ventilation canopy, ice cream machines, ice machine, coolers, freezers, sinks, etc.). - General sanitation satisfactory at time of inspection. - Staff with valid FoodSafe certification onsite.