Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-BFVSRY
PREMISES NAME
Dairy Queen #27001
Tel: (604) 581-5311
Fax:
PREMISES ADDRESS
9436 King George Blvd
Surrey, BC V3V 5W3
INSPECTION DATE
September 10, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Baljinder Sraan
NEXT INSPECTION DATE
September 12, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): A table and a tray with icings on it were obstructing a handwash station. This is a repeat violation.
Corrective Action(s): Table was moved and tray was re-located to not obstruct the handsink by the Operator. Operator reviewed with staff to either move the table downstairs or to keep it on the side. Ensure all handsinks are easily accessible at all times.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Walk-in-cooler #2 that is used to store mainly icing for cakes was at 14 degrees C at the time of inspection. Operator stated that they had recently received a delivery and had a busy lunch rush recently. Temperature log showed that this walk-in-cooler was below 40 degrees F from the last check at 10 AM. Note: Bacon stored in this walk-in-cooler was below 4 degrees C.
Corrective Action(s): 1) Ensure walk-in-cooler returns to a temperature at or below 4 degrees C before storing any cold potentially hazardous food inside it.
2) Bacon was transferred into the other walk-in-cooler at or below 4 degrees C by the Operator.
Violation Score: 3

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 paper towels.
Walk-in-cooler #1, prep. cooler, and under-the-counter cooler were at or below 4 degrees C.
Freezers were at or below -18 degrees C.
Food was covered in storage areas.
Small amount of condiments (tomatoes and cheese) held on ice water baths were at or below 4 degrees C.
200 ppm QUATS sanitizer was available on-site.
No signs of recent pest activity were evident at the time of inspection.
Mop sink was operational.
Ware-washing sink was operational.
Ice machine was in a clean condition.