DAIRY QUEEN
1135 BRIDGE, GREENWOOD · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Hot water turned off and no paper towel available at 1 handwash sink behind the front counter. Hot water was turned on and paper towel replaced during the inspection.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Cleaning required in the following areas: Shelving in the walk-in cooler. Floor under shelving in the walk-in freezer. Air vents in ceiling. Remove and re-caulk around the janitorial sink.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
0 infractions
- Inspection
2 infractions
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
- Sanitizer pails without sanitizer were replenished during inspection. Use test strips to verify concentrations and keep records. Remove paper from top of hot holding unit and shelves whereas uncleanable. Maintain one sink in cake area dedicated for handwashing (corrected). Provide brighter light bulb in walk-in.
- 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
- Cheese in ice well not being held <= 4C / 140F. Product was replaced and put in deeper containers. Cheese must be kept in deep containers in ice to keep temperature. Front milk dispenser not holding <-4C /40F Product must be discarded, unit adjusted / fixed, before reuse.
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
- Inspection
1 infraction
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Provide additional shelving / rack / platform so all food is stored off the floor >=6in. / 15cm off the floor.
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Inspection
4 infractions
- 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILIITES.
- Provided a dedicated sink for handwashing in cake production room and install liquid soap (corrected) in dispenser. Do not block use of front handwash (corrected).
- 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING COURSE PROGRAM.
- Owner must renew food hygiene training course certificate and ensure shift coverage for staff when absent from food establishment.
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Clean wall and area behind microwave and cupboard below fountain pop and ice well. Provide additional shelving / rack / platform so all food is stored off the floor >=6in. / 15cm off the floor. Remove expired sanitizer product from stock (corrected).
- 35(1) - FAILING TO HAVE QUALITY ASSURANCE SYSTEM TO PREVENT CONTAMINATION OF FOOD AND ENSURE FOOD SAFETY.
- Provide beardnets to bearded personnel and ensure use. Timer on oven was adjusted by operator at time of inspection. Operator will monitor both sides of conveyor oven in Quality Assurance System.
- 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILIITES.