INSPECTION REPORT Health Protection VTUR-ABMT8F

PREMISES NAME Dairy Queen #27218		Tel: (604) 850-0080 Fax:
PREMISES ADDRESS 31911 South Fraser Way Abbotsford, BC V2T 1V5		INSPECTION DATE July 7, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hermail Brar		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 = 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 chilli and gravy was found to be 33'C. Staff immediately discarded these products. The water level at this steam table was very low and not enough to keep product at proper temperature. Corrective Action(s): * Ensure all hot-holding units with food are at 60'C/140'F or hotter at all times. Check these items more frequently to ensure proper hot-holding temperature maintained. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: * Flies were noted through out premises near food areas. These are to be controlled with pest control devices. Corrective Action(s): * Provide fly control devices (eg. blue light zapper) to control flies and keep away from food areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Several tiles behind the hand sink at the baker station are broken and the caulking around this area has deteriorated and found to be mouldy. Corrective Action(s): * Replace broken tiles and recaulk the area behind the hand sink in bakery station Violation Score: 3

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

Comments

* Hand washing sinks had liquid soap and paper towels * Staff were wearing proper uniforms and hair protection * Food was covered in storage areas * Cold-holding units were 4'C/40'F or colder * Hot-holding of burgers was 60'C/140'F or hotter * Freezer units were -18'C or colder * Sanitizer was available in buckets for storing wiping rags(quaternary ammonium at 200 ppm) * Monitoring records were available and up to date * Cleaning needs to be done behind freezers and some other areas behind/under equipment * Some light covers were missing and require replacement. These should be done immediately for food safety reasons.