INSPECTION REPORT Health Protection RSHA-BD3RJ7

PREMISES NAME Dairy Queen #26992		Tel: (604) 943-5616 Fax:
PREMISES ADDRESS 1555 56th St Delta, BC V4L 2A9		INSPECTION DATE June 12, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rahul Mehta		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths are not properly stored. Too many cloths noted throughout the facility. Blenders not being cleaned and sanitized after use. (ie: containers/lids soiled with debris) Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. Cloths are to be kept completely submerged. Monitor solution by using test strips. Change routinely. Ensure all food contact surfaces are being washed and disinfected after use, or on a timely manner. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front service (prep area) handsink: Hot water shut off. Corrective Action(s): Hot and cold running water is required to be provided at all handsinks at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food storage: Food items are being stored in opened metal containers in walk in cooler. Corrective Action(s): Do not store items in original opened metal containers. Transfer all items into covered, food grade containers once they are opened. Violation Score: 3

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

Comments

- Temperature Control: Temperature audits are being conducted. Records reviewed. Ensure corporate requirements are being followed. - Manual Dishwashing: 4 Step Method (Procedures posted.) Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: 3-4 hours) -> Wiping cloth storage: Wiping cloths are to be kept completely submerged in a sanitizer at all times. (Quats). Updated during inspection. - Food Storage: Refer to Violation Notes. - Chemical storage: Ok. - Sanitary Facilities: Refer to Violation Notes. Single use towels are not to be stored ontop of service counters/prep lines. Items are to be kept inside towel dispensers. - Staff hygiene: Discussed. - Sanitation: Facility is required to be kept clean and organized. Store all items in designated areas - remove all unused items to free up space. Cake liners are to be kept clean and protected. Ensure all spills are being cleaned asap. Dispensing units are to be cleaned and disinfected on a regular basis. Drip trays require cleaning daily. - Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. Area is to be kept clean and organized. Grease bin cleaning discussed. - Pest Control: Monitoring conducted. Pest Control reports reviewed. - Structurally: Surfaces are starting to deteriorate. An effort is to be made to keep all surfaces in good repair. - Ice bin cleaning and disinfection discussed. - Food Safe trained staff is required to be on site at all times. - Food Safety Plan and Sanitation Plan on site. - Fraser Health Permit is posted.