INSPECTION REPORT Health Protection ABAI-BH7RD8

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 October 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Satwinder Jammu		NEXT INSPECTION DATE 5 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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted a pile of wiping cloths stored in the container of sanitizer solution. Too many cloths were stored in the container so that they were not all soaking in the sanitizer solution. B) Sanitizer in container with cloths was 50ppm quat. C) Noted a wiping cloth stored on the counter around the toppings stations. Corrective Action(s): A) Ensure all wiping cloths are fully submerged in sanitizer solution to prevent microbial growth on the wiping cloth B) Change sanitizer solution routinely to ensure minimum required 200ppm concentration is maintained. B) Keep all wiping cloths stored in sanitizer solution. Do not store cloths on the counters. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All handwash stations had soap, paper towel, hot and cold running water. - All coolers (walk in, prep cooler...etc) 4C or less. Freezer (walk in, cake display...etc) -18C or less. - Toppings in cold hold well stored in ice water. Premises only utilizes this during meal rushes. Small portions put out and turned over within 2 hours as per operator. - Hot holding of gravy and burger patties higher than 60C - Ensure foods are cooked to 74C and hot holding units are preheated to 60C before transferring foods to hot holding units. - Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses. - All stored foods appeared protected (ie. off the ground, covered..etc). - Lights in food preparation areas had covers. - Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container. Scoop at ice well also stored outside of the ice in a separate container. - Tomato slicer appeared clean at time of inspection. Staff member on duty said it is used approximately once every two days. Ensure slicer is taken apart and all parts are washed/sanitized after each use. - Good general sanitation. No obvious signs of pest activity noted at time of inspection. - High temperature dishwasher achieved 71C (with thermolabel) - Quat sanitizer at source 200ppm. Test strips available to verify concentration of sanitizer solution. See violation code 302 re: sanitizer containers and cloth use.