Skip to content
Loading map…

Dairy Queen #26952

821 102 Avenue, Dawson Creek, V1G 2B4 · Restaurant

4 inspections

  1. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In walk-in cooler, scoops to obtain or move ingredients or product left in the bins. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: In the front area, disposable cups and other items for serving drinks are stored on shelves under large equipment used to dispense drinks. Stains on the packages from drips from the drinks made.
      • Corrective Action: Change location where these items are stored or clean and maintain them in sanitary condition.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, crumbs, debris on floors, shelves, in between large equipments at the front, in cooking and baking areas.
      • Corrective Action: All surfaces, vertical and horizontal surfaces, should be cleaned on a regular basis and maintained in sanitary manner.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Also, bag area for cleaning stuff is cluttered. These conditions could attract pest which could contaminate food and cause serious illness.
      • Corrective Action: De-clutter and organize the bag area for cleaning stuff.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager was not present at time of inspection. No staff present has FoodSafe or equivalent. Food handlers should take training to know safe food handling practices to prevent food borne illnesses.
      • Corrective Action: In operator's absence at least one food handler present should have FoodSafe level 1 or equivalent
  2. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dust build up on ice machine which could contaminate ice. (Public Health significance) - Contamination of food (including ice) from contact with dirt can cause serious illness.
      • Corrective Action: Clean ice machine on a regular basis to prevent the build up of dust
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal belongings (back pack, water bottle) observed on same shelf as dry foods. Contaminant from personal items could contaminate food.
      • Corrective Action: Personal belongings should be stored separate from food.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present had FoodSafe certificate or equivalent. Food handlers should take training to know what is expected when handling food.
      • Corrective Action: Operator to ensure at least one staff with FoodSafe certificate or equivalent should be present at all times during operation.
  3. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food (cheese) was observed in a cooler located in the right corner of the kitchen. The cheese was in the cooler for 2 hours and was tested (with a probe thermometer) and measured at an internal temperature of ~11°C during inspection. Public Health Significance - Refrigeration units that hold potentially hazardous foods must maintain a temperature below 4°C at all times to prevent the growth of dangerous micro-organisms that can lead to foodborne illness.
      • Corrective Action: Operator moved cheese products to walk-in cooler. Operator to stop using the ineffective cold holding unit until it is replaced or serviced and can maintain a temperature of 4°C or colder at all times. Operator to monitor right corner cooler and log temperatures daily.
  4. Routine Inspection

    0 infractions