Dairy Queen
2557 Dobbin Rd West Kelowna BC V4T 2L6 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) The assembly line cooler, storing potentially hazardous foods, was not maintaining the temperature of 4C or below. A probe thermometer indicated that bacon from the cooler was at 17.8C and various chopped vegetables at 12-15C, with the lower compartments measuring at 5C. 2) Holding cabinet with burger patties were measured at 55C at the time of inspection. Corrective Action: 1) Due to the risk of rapid bacterial growth between 4C and 60C, the operator was advised to discard any potentially hazardous foods stored in the cooler for over 2 hours. As a temporary measure, the operator transferred foods from assembly line to the colder, lower compartments of the cooler. A) Operator is to ensure that all cooler units are able to maintain the temperature of 4C or below and regularly monitor the temperatures throughout the day. B) Operator is to send a photograph of a probe thermometer that indicates the cooler is maintaining 4C or below, via email. 2) Operator is to ensure that hot holding units are able to maintain the temperature of 60C or above to prevent pathogens from growing in the food. A) Operator is to ensure monitoring of hot holding units are routinely done throughout the day to ensure equipment are storing potentially hazardous foods appropriately. -- All other refrigeration and freezer units were in compliance during the inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) QUATS sanitizer solution was measured at 150 ppm in the sanitizer buckets. A) Operator stated that the sanitizer bucket has been there for 3 hours at the time of inspection. B) Operator was informed that the sanitizing agent in the solution decreases over time especially when there are a lot of contaminants within the solution. 2) Mechanical dishwasher's temperature was measured at 74.2C at the time of inspection- in compliance. Corrective Action: Operator is to ensure that the QUATS sanitizer is kept within the concentration of 200-400 ppm to make sure adequate sanitization is achieved when cleaning. Operator was advised to obtain timers for the sanitizer buckets to ensure that the sanitizer solution is being changed every 2 hours or as needed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not in the facility at the time of inspection. Corrective Action: Operator is to obtain a copy of the franchise's sanitation plan and keep a copy at the facility for staff's reference.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer solution in pail was at <200ppm. Please change the sanitizer solution more often so it can be at 200ppm at all time. To help maintain sanitizer concentration, store only 1 cloth in the pail.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Meat found thawing on counter at room temp. Reminded staff to thaw PHFs in cooler or under cold running water to help thawing evenly and prevent temperature getting to >4C thus prevent pathogen growths.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Double serve cooler bottom compartment has food product at 8 C / 46.5 F
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Observation(s): All requirements are met except that it is missing the healthy families BC mark on the informed dining brochure
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Lighting in the back by the dry food storage shelves beside the staff office need to be replaced; operator stated this will be fixed in the next few weeks
- 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Monitoring
1 infraction
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): Chocolate syrup stored and reheated in open "tin cans", operator agreed to start using stainless steel
- 1 Observation, Low Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 11.3 - Are foods stored in appropriate containers?