Dairy Queen
1218 Broadway Ave S Williams Lake BC V2G 1A2 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At time of inspection operator only had FoodSafe level 1, and the night shift operator's food safe was expired. Corrective Action: Ensure operator has a valid and up-to-date FoodSafe level 1 certificate, and in their absence at least one employee present on site must have FoodSafe level 1 or equivalent.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed soiled / dried wiping cloths sitting on counter. These must be stored in sanitizer solution to prevent bacterial growth / recontamination of items being cleaned.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Cake making area in basement is not supplied with a fully equipped hand washing station. Manager stated that if that employee needed to wash their hands, they would go upstairs to do so. This is not an acceptable practice, and a designated handwashing area must be supplied within 10 feet of the food prep area.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7: Debris located in the ice in the ice machine. Corrective Action: Discard the remaining ice and clean the machine.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2: Gaps in the door at the back of the kitchen. Corrective Action: Seal all gaps in order to prevent pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Items that were sanitized had visible debris and grease build up on them. Corrective Action: Re-clean and sanitize all items. Store all sanitized items in an area where cross contamination doesn't occur.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed damaged items and utensils near the dishwashing sink. Corrective Action: Discard items that are damaged and ensure all items, equipment, and utensils are kept in good working order to reduce the risk for cross contamination. F2.5B(1): Cleaning is required in the following areas: • Walk-in cooler • Underneath deep fryer • Hard to reach corners • Underneath shelving • In the smaller coolers located at the front of the facility Corrective Action: Adequately clean and sanitize the areas listed above. F2.5B(2): Surfaces and equipment are not maintained and operating in good condition: • Cracked and broken floor tiles located throughout the facility • Deep fryer leaking grease onto the floor Corrective Action: Repair or replace the tiles and the deep fryer. Surfaces that are no longer easily cleanable must be repaired or replaced.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Permit not posted. Corrective Action: Post the permit in an area that is visible to the public.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.7 Are foods protected from contamination?