INSPECTION REPORT Health Protection JCRH-CXV2B6

PREMISES NAME Dairy Queen #27262		Tel: (604) 293-1171 Fax: (604) 590-3966
PREMISES ADDRESS 103 - 4191 Hastings St Burnaby, BC V5C 2J3		INSPECTION DATE November 23, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Satwinder Jammu		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Induction burner was initially on top of handsink in front service area so that sink was not available for handwashing Corrective Action(s): - Do not block or store anything in or on handsinks. Ensure handsink are always available for handwashing. - Induction burner was relocated by staff at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: - New bun warmer has been added and has been placed on top of drainboard (over dishwasher) in dishwashing area. This location is not suitable as it does not ensure the safe and sanitary handling of food as food may become contaminated. Corrective Action(s): - Remove bun warmer from drain board and find location within food preparation area where food is protected from contamination. Provide layout plan with proposed new location. To be corrected by: 27-Nov-2023 Violation Score: 1

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

Comments

- Sanitation of premises was satisfactory. - Hot and cold water supplied to sinks - Liquid soap and paper towel available to handsinks - Coolers were operating at 4C or colder and equipped with thermometers - Freezers were at -18C or colder - Soft serve machine product -4C - Hot held foods (patties, chicken, mushrooms) were maintained >60C - Reviewed cleaning and sanitizing procedures for in use utensils/containers (eg. blizzard pitchers) - to be cleaned and sanitized (in dishwasher) at least every 4 hours. - High temperature dishwasher was operational and met required sanitizing temperature. 71C at dish surface (thermolabel) - Quats sanitizer (200ppm) available from dispenser and spray bottle. Test strips present. - In use wiping cloths kept in sanitizer solution (200ppm quats) - No signs of pest activity noted. - Foodsafe requirement met at time of inspection. Staff on duty have completed Foodsafe level 1 equivalent course Completed since previous inspection: - Drip tray (which was broken) on misty machine has been replaced To be addressed: - Food temperatures are being recorded in log book; however, temperatures of equipment are not. Ensure temperature monitoring and record keeping is completed per food safety procedures.