Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHY-C69QW3
PREMISES NAME
Dairy Queen #27081		Tel: (604) 591-3131
Fax:
PREMISES ADDRESS
106 - 8140 120th St
Surrey, BC V3W 3N3		INSPECTION DATE
August 26, 2021		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Baljinder Sraan		NEXT INSPECTION DATE
August 31, 2021
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35
Critical Hazards: Total Number: 5
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Bacon in the hot holding unit measured at 24C. Gravy measured at 30C in the hot holding unit. Operator informed that they are reheating the aforementioned food items in the hot-holding units.
Corrective Action(s): Discard the aforementioned items. All food must be reheated and cooked in the convectional oven and achieve an internal temperature of at least 74C prior to putting it in the hot-holding unit. Corrected by: Immediately.
Violation Score: 15

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food accumulation.
Corrective Action(s): Clean and sanitize the can opener blade after each use.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): QUATs sanitizer buckets measured between 0-100ppm.
Corrective Action(s): Replace QUATs sanitizer solution in the sanitizer buckets. QUATs solution must be at 200ppm. Replace QUATs solution every 2 hours or when solution is visably soiled to ensure that proper santizer concentration strength (i.e.: 200ppm).
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwashing station at the cake area observed to have kitchen utensils (i.e.: spatula) inside the handsink basin.
Corrective Action(s): Ensure all handwashing stations are clear from all obstructions to faciliate proper handwashing.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed staff not using liquid hand soap when washing their hands.
Corrective Action(s): Ensure that proper handwashing is conducted by all staff by using hot and cold running water, liquid soap, and paper towels. Educated operator on-site to properly wash their hands.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine Inspection conducted today.

Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels.
QUATs sanitizer dispenser measured at 200ppm. 3-compartment sink available for manual dishwashing. QUATs test strips available.
Prep coolers, ice cream machine hopper, and walk-in cooler measured at 4C or lower. Stand-up freezers, chest freezer, and walk-in freezer measured at -18C or lower. Hot-holding unit measured at 77C.
No signs of pests observed. Pest control company comes in every 2 weeks for service.

NOTE: Ensure copies of Foodsafe level 1 certification of staff and pest control report is on-site for review by EHO. Ensure daily cleaning and disinfection underneath kitchen equipment are done in accordance to Sanitation Plan to prevent possible pest harbourage.

Overall, facility is well organized.