Aberdeen Dairy Queen

1517 Hugh Allan Dr Kamloops BC V1S 1P4 · Restaurant - Food Service

11 inspections

1. MonitoringJun 24, 2025

   1 infraction

   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Previously not in compliance: Interior Health permit was observed stored in the office. Corrective actions: Post the permit in a conspicuous location where it is easily visible to public.
2. MonitoringMay 31, 2024

   1 infraction

   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Interior Health permit was observed stored in the office. Corrective actions: Post the permit in a conspicuous location where it is easily visible to everyone.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
3. MonitoringJun 13, 2023

   0 infractions

4. MonitoringMar 31, 2022

   0 infractions

5. MonitoringFeb 22, 2021

   1 infraction

   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • Liquid soap dispenser was malfunctioned and unable to dispense soap. All handwash sinks must be supplied with cold and hot running water, liquid soap, and dispensed paper towel. Operator was able to correct this during the inspection by adjusting the dispenser lever.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
6. MonitoringFeb 25, 2020

   0 infractions

7. MonitoringFeb 13, 2019

   2 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): 1) Staff to use handwash sink to wash hands after touching raw burger patties. Dipping hands in sanitizer is not following proper handwashing technique and dipping hands in sanitizer frequently may cause irritation to skin. Ensure staff use the handwash sink for washing hands and follow standard handwashing techniques. Discussed with staff member and resolved at the time of inspection.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Wall adjacent to deep frying units requires repair as the insulation is being covered by plastic - should replace the wall so that the area is smooth, easy to clean and keep sanitary and waterproof. 6 months to complete.
8. MonitoringJul 11, 2017

   2 infractions

   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1) Do not use the wiping cloth to store the Misty Slush flavourings/syrup as it can become saturated with syrup, which has the potential to attract pests likes flies and ants. If need be, use a plastic tray that can catch the syrup and clean/sanitize the tray often. Discussed and resolved at the time of inspection. 2) Do not store utensils in sanitizer between use. Wet sanitizer has the potential to contaminate food. Sanitizer must be allowed to dry on surfaces prior to use. Recommended that staff store the utensils in a clean, sanitary place and run through the dishwasher every 2 hours.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
     • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): 1) Staff member was using the front single sink to dump utensil bucket water with soaking utensils and also noted to be washing these utensils in the sink. Although there is a secondary handwash sink in the front area, it is near the drive thru window, and not central to the preparation area up front where staff make cones etc. This sink should be used for handwashing for the preparation of food up front, not for cleaning utensils, which should be washed/rinsed/sanitized using a 3 comp sink or commercial dishwasher in the back. Discussed/resolved during inspection.
9. MonitoringJun 17, 2016

   3 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1) 1x freezer unit - Deep freeze in basement requires thermometer. RESOLVED - during inspection. Coolers < 4 deg C at time of inspection. No concerns with freezer temperatures. Logs kept to monitor CCPs/temperatures. Accurate thermometers provided in units (minus deep freeze above).
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1) Floor tile in the back cake preparation area is loose. This could present a tripping hazard or make it difficult to keep clean and sanitary if debris gets under the tile. Seal/re-grout the tile so that the tile is not loose and provides a smooth, easy to clean surface.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): 1) Handwash station in the cake preparation area had piping cloths stored in it. This sink to be used for handwashing only, do not store items in the sink - RESOLVED during inspection. All sinks equipped with liquid soap, hot water and paper towel. Handwashing signage provided.
10. MonitoringApr 7, 2015

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): "Beverage-Aire" Refrigeration unit requires an accurate thermometer. Thermometer was reading 8degC, when the temperature was actually 2.3degC.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Fluorescent light cover is missing (in area around dishwasher). Ensure a new light cover is provided.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): EHO observed items being stored in the front handwash sink. Hand wash sinks are to be designated "hand wash only" and no items are to be stored in the sink. Discussed with shift leader and items removed during the inspection.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
11. MonitoringApr 4, 2013

    0 infractions