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Dairy Queen #27172

9110 152nd St, Surrey · Restaurant

24 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser is not in good working order at the handsink near the drive-thru window.
      • Corrective Action(s): Repair or replace the paper towel dispenser at the above-noted handsink; Correct by April 29, 2026. In the interim, continue keeping a roll of paper towels at the counter near the above-noted handsink for drying hands. Assistant Manager informed that a new paper towel dispenser is on order.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handsink near the cook line and prep. line was observed to have been removed. Area Manager informed that the handsink was removed yesterday after closing to replace the cabinet with a new cabinet below it, and the handsink is scheduled to be re-installed today by a plumber.
      • .
      • 2. Handsink near the cake decorating prep. table had been removed. Area Manager informed that this handsink was removed two days ago to replace the cabinet with a new cabinet below it, they are looking to replace the previous handsink with a new handsink (new handsink basin and faucet), and the handsink will be re-installed within 2 days.
      • .
      • 3. Handsink near the drive-thru window did not have accessible paper towels.
      • Corrective Action(s): Area Manager and Assistant Manager on duty were advised that the handsinks must be re-installed and be conveniently accessible near all food handling areas in accordance with the health approved floor plan. The handsinks must be supplied with liquid soap, hot and cold running water, and single-use paper towels for handwashing practices.
      • .
      • 1. Handsink near the cook line/prep. line was re-installed by a plumber during the inspection, and it was supplied with liquid soap, hot and cold running water, and single-use paper towels (Corrected during the inspection).
      • .
      • 2. Re-install the handsink near the prep. table designated for cake decorating, and ensure it is supplied with liquid soap, hot and cold running water, and single-use paper towels; Correct today, and provide an update to the Environmental Health Officer. Discontinue decorating cakes at this prep. table until the handsink is re-installed. Ensure cakes are handled in a prep. area with a conveniently located handsink near it. Plumber was on-site at the time of inspection and informed they would re-install the handsink at the cake decorating prep. table.
      • .
      • 3. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff re-stocked paper towels at the counter near the handsink located near the drive-thru window (Corrected during the inspection).
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole was observed in the wall across adjacent to the deep fryers.
      • Corrective Action(s): Repair the wall panel to seal the above-noted hole; Correct within 1 week, and provide an update to the Environmental Health Officer.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser near the drive through window is not in good working order.
      • Corrective Action(s): Repair or replace the wall-mounted dispenser at the handsink near the drive through window so that it is in good working order; Correct within 2 weeks and provide an update to the Environmental Health Officer. Staff re-stocked paper towels on the counter near the above-noted handsink as an interim measure.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser was not in good working order. Liquid soap was not available at the handsink near the drive-thru window.
      • Corrective Action(s): Staff fixed the jam at the wall-mounted liquid soap dispenser to enable access to liquid soap. Ensure all handsinks are supplied with accessible liquid soap, hot and cold running water, and single-use paper towels to support proper handwashing practices.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In Operator's absence, both staff on duty did not hold valid FOODSAFE Level 1 or equivalent course training, and were unable to show a copy of their FOODSAFE Level 1 or equivalent course training certificate.
      • Corrective Action(s): Ensure at least one staff member on duty holds valid FOODSAFE Level 1 or equivalent course training in the absence of the Operator. Ensure enough staff take a FOODSAFE Level 1 or equivalent course to fulfill this requirement; Correct within 2 weeks, and provide an update to the Environmental Health Officer. Maintain copies of valid FOODSAFE Level 1 or equivalent course training certificates for staff at the food service establishment.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Personal belongings (clothing and a reusable bag with employee lunch) was observed stored on the cake decorating table.
      • Corrective Action(s): Ensure food contact surfaces are cleaned, sanitized, and maintained in a clean condition without any personal belongings stored on them to protect food from any potential contamination. Personal belongings were removed the cake decorating table.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the drive thru window was partially obstructed with a bar that is used to lock the window overnight.
      • Corrective Action(s): Ensure all handsinks remain accessible for convenient handwashing by staff. Bar had been removed from the handsink.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Facility does not have did not have hot water.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Facility currently does not have hot water. A plumber will be on-site to repair/replace the hot water system.
      • Corrective Action(s): Facility must have hot water in order to clean and sanitize and to allow for proper staff hand hygiene. Facility has been issued a Public Health Act Closure Order
      • Violation Score: 25
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Counter top cooler with chicken and cheese was at 11C.
      • Counter top condiment cooler was at 11C
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods were discarded at the time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy was at 48C in the gravy hot holding unit.
      • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Gravy was reheated at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable dicer was found to have tomato seeds on the blades.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both counter top coolers were at 11C.
      • Corrective Action(s): Service or adjust cooler units to ensure they can maintain 4C or less on a consistent basis. Do not use cooler units until they have been repaired/serviced and are able to maintain 4C.
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hamburger patties were between 51C to 55C in the hot holding unit.
      • Corrective Action(s): Ensure hot foods are maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Patties were discarded at the time of inspection. Hot holding unit insert cover was inverted, resulting in loss of hot holding capacity. Insert cover was returned to the proper position at the time of inspection.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed knives and a cutter by the three compartment sink stored in a crack between the wall and prep table.
      • Corrective Action(s): Required operator to remove these utensils. Wash, rinse then sanitize prior to re-using them. All utensils must be stored in clean location once used, cleaned and sanitized
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two hand washing station by the front service station did not have hand soap nor paper towel. This is a repeat violation.
      • Corrective Action(s): Required operator to station hand soap and paper towel by the hand washing sink.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice storage bin at drive-thru station was found to be unsanitary. Mould was found along the bottom perimeter.
      • Corrective Action(s): Required operator to clean and sanitize the ice bin prior to using the bin again.
      • Date to be corrected by: Immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front serving station has two hand washing sinks. Both sinks did not have hand soap. When inquired, staff indicated that most staff use the sink right next to the kitchen entrance.
      • Corrective Action(s): Required operator to provide hand soap at both front service shand washing station.
      • Date to be corrected by: Immediately
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (PHFs) in the Orange Julius cooler were measured in between 14-16 degrees C internally. The operator discarded dairy products stored in this cooler as per their food safety plan.
      • Corrective Action(s):
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Observed a QUATS sanitizer pail with wiping towel at the front area. QUATS sanitizer was measured at 0-50 ppm as per test strips. The pail was replenished at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. The paper towel dispenser for drive thru station hand washing sink was barely dispensing paper towels. The operator reconfigured the dispenser. Dispensing rate has improve. The operator has decided to replace the unit soon.
      • 2. The automatic paper towel dispenser at the cake decoration station hand washing sink was not functioning. The operator provided a roll of paper towel to this hand washing sink. The operator will replace the battery.
      • Corrective Action(s):
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed butter scotch and chocolate dip without any covers. Ensure dips are covered when not in use. Dips were covered with metal lid at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The Orange Julius cooler's ambient air temperature was measured at 14 degrees C. This has not changed during the duration of inspection. The operator contacted a technician at the time of inspection.
      • Corrective Action(s): Service the cooler. Do not use the cooler until fully serviced by a technician, and inspected by your district Environmental Health Officer. Correct this by: as soon as possible but no later than June 2, 2021
      • Violation Score: 3
  17. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: It was mentioned by a staff member that the cabinet drawer would be replaced with a new drawer since the buildup of the cake icing is difficult to remove by cleaning. Builup of cake icing was still present over the drawer.
      • Corrective Action(s): Either clean or replace the drawer where the buildup of cake icing is evident; Correct within 1 month. If replacing it, make sure the finish is easy to clean, smooth, durable, non-absorbant, and nontoxic.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser was not in good working order at the handsink near the cake decorating area.
      • Corrective Action(s): Repair or replace the dispenser to ensure that it is in good working order; Correct within 1 week. In the meanwhile, continue maintaining a paper towel roll at the counter near this handsink until the paper towel dispenser is in good working order again.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Soiled containers were observed in the second compartment sink in addition to the first compartment sink at the time of inspection. Second compartment sink had debris present in it.
      • 2) Hose for the sanitizer was left hanging in the first compartment sink.
      • 3) Third sink unit was filled with visibly clean containers however sanitizer was not setup.
      • Corrective Action(s): 1) Staff member moved the soiled dishes to the first compartment sink and cleaned and sanitized the second compartment sink during the inspection.
      • 2) Manager moved the hose of the sanitizer so that it does not contact a soiled sink unit. The hose was positioned to supply sanitizer to the third sink unit.
      • 3) Make sure the containers and preparation utensils are pre-scraped, then washed in the first compartment sink, rinsed to remove the soapy water in the second compartment sink, sanitized in the third compartment sink, and then air dried on a clean sloped drainboard surface or clean shelf.
      • Please review the proper pre-scrape wash, rinse, sanitize, and air dry method with staff members.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handsink near the cake decorating area lacked liquid soap.
      • 2) Handsink near the front service area was obstructed by a ladder. It was mentioned that the ladder was left there by a maintenance personnel who had performed work earlier today.
      • Corrective Action(s): 1) Handsink was resupplied with liquid soap.
      • 2) Ladder was returned to the back storage area. Adequate clearance was left around the handsink to enable convenient access to it.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas were accumulating buildup of debris:
      • 1) Cabinet surface below the handsink near the cake decorating area. Manager mentioned that they would replace the paneling at the lower surface and repaint the side paneling since it is deteriorating and is not possible to clean thoroughly.
      • 2) Stainless steel surface below the handsink that is located near the hot-holding units.
      • 3) Floor next to the mop sink.
      • 4) Cabinet drawers and shelving units where cake icing debris is evident.
      • Corrective Action(s): 1) Replace the lower panel with material that is smooth, easy to clean, durable, non-toxic, and impermeable to moisture. Repaint the side paneling. Correct within 2 months and contact the district E.H.O. for a follow up inspection.
      • 2-4) Clean the aforementioned areas to remove the accumulating debris; Correct within 1 week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Upright freezer near the take-out window was empty of food and was defrosted today. Manager stated that they noticed it was leaking and a maintenance personnel will repair it today.
      • 2) Under-the-counter cooler near the front service area had a leak inside it. Products were sealed and not stored below the leak. An empty container was placed to capture the leaking water, however some water was present on the lower surface of the cooler outside this container.
      • 3) Paper towel dispenser was not in good working order at the handsink near the cake icing prep. area. Manager stated that they would replace the battery of the dispenser.
      • Corrective Action(s): 1-2) Ensure the repairs are made to prevent the upright freezer near the take-out window and under-the-counter cooler from leaking; Correct today and contact the district E.H.O. for a follow up inspection.
      • 3) Make the necessary battery replacement or repairs to ensure that the paper towel dispenser is in good working order; Correct within 1 week. In the meanwhile, continue keeping a roll of paper towels at the counter near this handsink.
      • Violation Score: 9
  19. Routine Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the drive-thru lacked paper towels. Handsink near the hallway that leads downstairs lacked paper towels.
      • Corrective Action(s): Manager had a staff member resupply the above-noted handsinks with liquid soap and paper towels. Make sure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink in the women's washroom has a faucet that does not turn fully towards the hot water side. Warm water was available from this handsink over a few minutes. Manager stated that they they would speak to their plumber who recently did work on this handsink to replace the faucet and enable easy access to hot running water.
      • Corrective Action(s): Repair/replace the faucet so that access to hot running water can immediately be achieved; Correct within 1 week. Contact the district Environmental Health Officer for a follow up inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A broken floor tile and broken wall tile was observed near a handsink. Manager stated that they will have these tiles replaced.
      • Corrective Action(s): Replace the broken tiles with intact tiles; Correct within 3 months.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Manager did not have a valid FOODSAFE Level 1 certificate based on the provincial database system that the district Environmental Health Officer checked. They did not have a copy of their valid FOODSAFE Level 1 refresher course certificate, a temporary FODSAFE Level 1 refresher course, or a valid FOODSAFE Level 1 certificate on-site. Manager showed their email that they had registered for a FOODSAFE Level 1 refresher course in the past however there is proof that they have successfully completed this course (i.e. no valid certificate).
      • Corrective Action(s): Make sure the Manager maintains valid FOODSAFE Level 1 / equivalent course training; Correct within 1 month. Provide the district Environmental Health Officer of Fraser Health a copy of your valid FOODSAFE Level 1/equivalent course certificate (business card was provided). Manager enrolled into a FOODSAFE Level 1 refresher course during the inspection.
      • Violation Score: 1
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two tongs were stored in a bucket of sanitizer.
      • Corrective Action(s): Remove these tongs from the sanitizer and clean them. Do not store tongs or any other serving utensil in sanitizer to avoid potential chemical contamination of food. Ensure all equipment and utensils have been air dried after cleaning and sanitizing before use. When tongs are not in use, store in ice water and refill with ice as needed. Date to be corrected by: Immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mild accumulation of debris observed underneath the shelving unit in the dry storage room.
      • Corrective Action(s): Clean up the debris. Ensure cleaning is done regularly to prevent accumulation of debris. Pay attention to hard to reach areas such as underneath and behind equipment.
      • *Cleaning was done during inspection.
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich and hot dog condiments stored > 4 C for greater than 2 hours.
      • Corrective Action(s): Staff discarded cut lettuce, tomatoes, onions, and cheese.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff decorating cake on counter that is cluttered with tools, batteries, personal items, phones, etc.
      • Corrective Action(s): Clean and organize this area immediately and handle/prepare food in a compatible area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean walk-in cooler floor and shelving, and all clutter in shelves and on floor.
      • Corrective Action(s): Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Replace or repair condiment cooler to achieve temperature < 4 C prior to using it.
      • Corrective Action(s): Immediately
      • Violation Score: 3
  24. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Prep knives stored in stagnant dirty water over night.
      • Corrective Action(s): Ensure re usable knives are stored in ice water when not in use and washed & sanitized throughout the day as per Dairy Queen's sanitation plan. Staff placed knives for washing.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap in dispenser at drive thru hand wash station.
      • Corrective Action(s): Staff placed soap there, but needs to be placed in dispenser.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean spilled milk in walk-in cooler.
      • Corrective Action(s): Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Replace missing/damaged floor tiles in walk-in cooler.
      • Corrective Action(s): Immediately
      • Violation Score: 1