INSPECTION REPORT Health Protection AHEN-CSXSA5

PREMISES NAME 108 Dairy Queen		Tel: (604) 581-1722 Fax:
PREMISES ADDRESS 14741 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE June 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rahul Mehta		NEXT INSPECTION DATE June 27, 2023
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 = 14

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Equipment surface below the grill-top and fryer baskets and floor behind the cooking equipment had accumulation of grease/debris. Floor corner near the walk-in-freezer had accumulating black debris. Corrective Action(s): Clean and sanitize the above-noted areas to remove the accumulating grease and food debris; Correct by June 26, 2023. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring in the kitchen is not maintained in good repair. This is a repeat violation. Corrective Action(s): Replace the broken or missing floor tiles/floor liner in the kitchen with an appropriate flooring material that is made of easy to clean, durable, smooth, nontoxic, and impervious to moisture materials. Violation Score: 5

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler, prep. cooler, refrigerated cooler drawers, and beverage cooler were at 4 degrees C (40 degrees F) or less. Walk-in-freezer, standup cakes freezer, upright display cakes freezer, toppings freezer, and chest freezer were at -18 degrees C (0 degrees F) or less. Hot-held gravy was at or above 60 degrees C (140 degrees F). Patties are cooked to at least 74 degrees C (165 degrees F) internal temperature on the grill top according to staff. Probe thermometer was available. 3-compartment sink was supplied with hot and cold running water. Sink plugs were available. Staff described the proper manual wash, rinse, sanitize, and air dry method. Manual ware-washing was not occurring at the time of inspection. 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available from the dispenser at the 3-compartment sink. 200 ppm QUATS sanitizer was available in the sanitizer pails. No signs of recent pest activity were evident at the time of inspection. Staff member on shift held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certification Program, expiration date: July 17, 2027). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.