INSPECTION REPORT Health Protection YTAN-CE9SG3

PREMISES NAME Dairy Queen #27348		Tel: (604) 837-6575 Fax:
PREMISES ADDRESS 5630 152nd St Surrey, BC V3S 3K2		INSPECTION DATE May 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gary Gill		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy hot-held at 45C. Corrective Action(s): Gravy was properly reheated in the microwave at time of inspection, then placed in hot-holding unit. For hot-holding, always heat/reheat the food item to at least 74C (or 100C if it is a liquid) for 15 seconds, THEN place in the preheated hot-holding unit to be held at 60C or hotter. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies were observed around/near the Blizzard machines. Corrective Action(s): Contact a pest control company for servicing as needed. Ensure to thoroughly clean and sanitize the Blizzard machines and surrounding areas at the end of each day, and cover the dispenser nozzles. Correct by: Immediately Violation Score: 3

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

Comments

- Hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels - Quat-based sanitizer solution available at 200 ppm in sanitizer pails for sanitizing food-contact surfaces. - Triple-sink available for manual warewashing maintained in sanitary conditions. Sink drain plugs available for use and Quat-based sanitizer solution available at 200 ppm from the dispenser. - Walk-in cooler, prep cooler, and ice cream machines were maintaining temperatures at 4C or colder. *Note: one prep cooler was not in use and was not used for storing food. If you plan on using this prep cooler in the future, ensure it is capable of maintaining temperatures at 4C or colder. - All freezer temperatures were satisfactory. - All other hot-held food items were measured at 60C or hotter (see violation code 206 above). Bottom left tray was empty. - Good food storage practices noted - Dry storage areas satisfactory - Ice machine, ventilation canopies, insides of coolers and freezers, and all other equipment were noted to be in good sanitary conditions. - General sanitation is good - Staff have valid FoodSafe certification or equivalent.