INSPECTION REPORT Health Protection 237103

PREMISES NAME Dairy Queen #27304		Tel: (604) 534-2381 Fax: (604) 591-8176
PREMISES ADDRESS 1 - 6131 200th St Langley, BC V2Y 1A2		INSPECTION DATE May 24, 2019	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Steven Wheelhouse		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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit not posted in a conspicuous location Corrective Action(s): Post permit in a location where customers can easily see it - Date to be corrected by: May 29 Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A tray of small tools and other small maintenance items was stored on a shelf directly above the kitchen prep counter area. Corrective Action(s): Tray was moved to office area immediately at time of inspection to reduce risk of roreign object contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Small upright freezer at front counter has a ceiling tile used as a levelling device Corrective Action(s): Use a method of levelling that is both easily cleanable and non-porous. A ceiling tile is neither and can be a source of contamination when getting wet from floor mopping - Date to be corrected by: May 29 Violation Score: 3

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

Comments

- hand wash sinks conveniently located for all food prep employees and were stocked with liquid soap, sufficient supply of single use paper towels in a dispenser and hot and cold running water - employee toilet facilities maintained in a sanitary manner including a hand wash station, hot water, liquid soap and dispensed single use paper towels - customer washrooms maintained in a sanitary manner including a hand wash station with liquid soap and hot air hand dryers - freezers maintaining foods at the following temperatures: freezer 1: -35C freezer 2: -33C front upright: -30C display freezer 1: -28C walk-in freezer: -25C hamburger pattie freezer: -29C fry/onion ring freezer: -28C small front upright: -26C display freezer 2: -27C - fridges maintaining foods at the following temperatures: "true" cooler: 1C walk-in cooler: -1C electrofreeze 1: 1C upright by ice machine: 1C prep fridge: 2C electrofreeze 2: 1C *Note: temperature required is 4C or colder - hot held items (chicken burgers and hamburger patties) measured at 72C. Temperature required is 60C or hotter - food safety plan and temperature logs were readily available and accessible to staff as needed - cheese slices are held in a chilled container and time tracked with product not used within 3 hour window discarded - ice machine interior was maintained in a sanitary condition as ice is considered a food product. Scoop was stored in own container outside of machine so as to prevent handle contamination of ice - three compartment sink dishwashing method being used to clean food contact items. Quat sanitizer dispenser was tested at 200ppm residual - the required concentration - red sanitizer cloth buckets were measured at the required concentration of 200ppm quats - chemicals were stored separately away from food products - dry storage area was organized with items off the floor *Note: bottom shelf was at least 6 inches off the ground to allow for proper and easier cleaning underneath - no sign of pest activity noted at time of inspection - back door closed tightly with no visible gaps - premise serviced by professional pest control company and recent reports noted no pest activity in the premise - managers on shift have FoodSafe Level 1 or equivalent and other staff members undergo corporate food safety training as explained by Manger - vent hood baffles are cleaned twice a week to minimize grease buildup in area and were noted to be clean at time of inspection. Area around fryers (walls and floors) had minimal grease residues