INSPECTION REPORT Health Protection VCHN-AX5QDS

PREMISES NAME Dairy Queen #27432		Tel: (604) 503-1264 Fax:
PREMISES ADDRESS 116 - 6345 120th St Delta, BC V4E 2A6		INSPECTION DATE March 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amarjit Janda		NEXT INSPECTION DATE 6 Months
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution in sanitizer bucket at corner by beverage preparation area at ~50ppm. Corrective Action(s): Ensure quats solution is at 200ppm and vailable for sanitizing food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Opened can of liquid peanut butter topping spread observed stored in original can. Dented cans of crushed pineapple topping and white queso cheese sauce observed stored on shelving units. Corrective Action(s): Ensure all opened canned products are transferred to food grade containers with tight fitting lids. Transfer the liquid peanut butter topping spread into a food grade container. Ensure all dented or damanged canned goods are returned to the supplier or discarded. Violation Score: 3

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

Comments

Routine inspection: Reviewed temperature monitoring records. Temperature records indicate that at minimum cooking temperature of 165 degrees F (74 degrees C) to be met when cooking. Some entries show that this minimum cooking temperature is not being met. Operator stated that when minimum temperature is not met the items are cooked longer and conveyer to grill adjusted. Reminder to include the final cooking temperature and any corrective actions taken. Hand sinks provided with liquid soap and paper towels. 200ppm quats dispensed at 3 compartment sink. 3 compartment sink setup for manual warewashing. Reactionary test strips availabl for use. Soft serve ice cream machines cleaned and sanitized with Kay 5 sanitizer (100ppm chlorine). General sanitation is good. Walk in cooler at 2 degrees C. Attached walk in freezer -15 degrees C. Designated walk in freezer -21 degrees C. Cake freezer at -29 degrees C. Preparation cooler inserts at or below 4 degrees C. Lower section at 3 degrees C. Meat well for frozen burger patties at -18 degrees C. Hot holding at or above 60 degrees C. Drawer freezers at -13 degrees C. Under the counter freezer at -15 degrees C. Beverage preparation cooler inserts and lower section at or below 4 degrees C. Retail area freezer at -16 degrees C. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-AX5QDS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Oil trans fat free. Spray oil trans fat free.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment