INSPECTION REPORT Health Protection ADIG-CZMUA8

PREMISES NAME Dairy Queen #27121		Tel: (604) 856-4617 Fax:
PREMISES ADDRESS 104 - 26930 Fraser Hwy Aldergrove, BC V4W 3L6		INSPECTION DATE January 19, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Robin Singh		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Multiple tiles (1m by 0.5m area) under fryer/grill are broken, cracked or missing. Floor underneath is a rough, not easily cleanable surface. Corrective Action(s): Ensure tiles in this area are fixed. Date to be completed by: 3 months Violation Score: 3

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff washrooms appear clean and are fully supplied for hand hygiene o Public washrooms are clean and fully supplied for hand hygiene Storage Temperatures o Cold holding coolers are below 4C and cold holding freezers are below -18C o Hot holding food items are at 60C - gravy in warmer is 65C. Food Processing and Food Protection o Cooking - Temperatures are being monitored with probe thermometers o Cooling - Temperatures are being monitored with time; -cooling of gravy in done with plastic tray; would recommend smaller, metal trays or shallow pans for cooling. Ensure this is out at room temperature for no more than 2hrs. -operators reheating gravy and placing it in warmers as needed. o Approved Food Source - Operator keeps receipts of food ingredients from an approved source; receiving was being done at the time of inspection o Food Storage - Food is stored in covered containers. -Raw meats are stored on the lowest shelf and coolers are organized to prevent cross contamination Maintenance and Sanitation o Dishwasher - 50-100ppm Chlorine sanitizer o Chemical dispensers - 200ppm Quat sanitizer dispensed from tube in wall o Sanitizer bottles/buckets - have 200ppm Quats o Storage of chemicals is separate and away from food o Pest control - there are no signs of pests at the time of inspection. o Sanitation Plan - Operators have a sanitation plan in place Administration o Valid operating permit is posted in public view o Staff is certified in food safety