INSPECTION REPORT Health Protection AHEN-D26V3G

PREMISES NAME Dairy Queen/Orange Julius #27385		Tel: (604) 585-1313 Fax:
PREMISES ADDRESS 1414 - 10355 152nd St Surrey, BC V3R 7B7		INSPECTION DATE February 5, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lisa Davenport		NEXT INSPECTION DATE February 09, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. milk) was stored above 4 degrees C in the under-the-counter cooler, which measured at 7 degrees C. Corrective Action(s): Ensure cold potentially hazardous food is stored at 4 degrees C or less. Manager transferred the potentially hazardous food above 4 degrees C for less than 2 hours into the walk-in-cooler during the inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1. Dishwasher was not achieving the sanitizing standard as its' final rinse temperature was consistently less than 71 degrees C at the utensil level (measured between 68 and 69 degrees C during 5 runs). . 2. Less than 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was measured in both sanitizer pails. . Corrective Action(s): 1. Re-service the dishwasher so that its' final rinse temperature is at least 71 degrees C at the utensil level in order to achieve the sanitizing standard; Correct within 2 days and provide an update to the Environmental Health Officer. . In the interim, ensure preparation utensils/equipment are manually washed, rinsed, sanitized, and air dried. Facility uses single-use service utensils only. . 2. Staff setup 200 ppm QUATS sanitizer in the sanitizer pails during the inspection (Corrected). QUATS test strips were available. Staff informed she changes the sanitizer every 2 hours. Monitor and replace the sanitizer solution frequently to maintain it at 200 ppm in accordance with manufacturer's directions. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under-the-counter cooler (across from the upright cakes freezer) was at 7 degrees C. Corrective Action(s): Keep the above-noted cooler empty of potentially hazardous food until it can be consistently maintained at 4 degrees C or less; Effective immediately. Monitor the temperature of the under-the-counter cooler and ensure it is maintained at 4 degrees C or less. . Adjust or re-service the under-the-counter cooler so that it maintains a temperature at 4 degrees C or less; Correct within 2 days and provide an update to the Environmental Health Officer. 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 single-use paper towels. Proper handwashing practices were observed. Walk-in-cooler and other refrigeration units in use (apart from the above-noted under-the-counter cooler) were at 4 degrees C or less. Upright cakes display freezer and Master Bilt freezer were at -18 degrees C or less. Note: A second upright cakes freezer was not in use (empty of food stock) and had an ambient temperature at 21 degrees C. Manager informed this freezer is not in good working order, and they have discontinued using it in the interim until it can be repaired/re-serviced to at least -18 degrees C. Continue keeping this freezer empty of potentially hazardous food until it can be maintained at -18 degrees C or less. Hot-held wieners were at least 60 degrees C. 200 ppm Quaternary ammonium compounds sanitizer was available from the dispenser. Manual ware-washing sink was supplied with hot and cold running water. Two sink plugs were available. Ice machine and ice bin were in a clean condition. Pest control program is in place via the mall. Manager on duty held valid FOODSAFE Level 1 course training (expiration date: July 1, 2026). Stock room: -Upright cooler was at 4 degrees C or less. -Both upright freezers were at -18 degrees C or less. -Dry goods were stored in a pre-packaged condition off the floor.