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Dairy Queen 27283

10421 51 Avenue NW Edmonton AB T6H 0K4 · Food - General

6 inspections

  1. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A small section on the edge of the door located between the office and the front food service area was observed to be in disrepair and is no longer smooth and easy to clean. Ensure the indicated door is repaired to be smooth and easy to clean to help facilitate effective cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ice machine present in the back area had a rust buildup inside it. Action:-Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A small 3-drawer plastic cart in the back storage area was observed with a buildup of grime. Ensure the indicated cart is cleaned and sanitized.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The scoop was being stored inside the ice machine and the handle of the scoop was touching the ice. Action taken:-Staff was instructed to store the scoop out of the machine inside any empty container for the complete elimination of risk of cross contamination of ice via hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures of all the cooler, freezer and hot holdings were in compliance with the Food Regulation except the sliced tomatoes and sliced lettuce stored in the containers placed above the ice cubes. The temperature was measured at 14C. Action taken:-Staff was instructed to put more ice cubes and submerge the containers completely in the ice cubes for the uniform cooling of the food stored inside the containers. Since it had been only 1 hour the sliced tomatoes and lettuce were stored on the ice cubes, the food items were not discarded. -Education was provided to frequently monitor the temperature of the sliced tomatoes and lettuce.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The handwashing sink was leaking. Water was dripping below the sink. Action required:-Get the plumbing repairs done by the plumber.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The cutting board present at the front area had deep cuts filled with dirt, debris. Action required:- Replace the indicated cutting board as it is not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ice machine present in the back area had a rust buildup inside it. Action:-Cleaning is required.
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in back hallway (above the mop sink) was not functioning properly - hallway was dimly lit. ACTION: repair lighting.Island counter next to dishwashing area had chipped paint & exposed surfaces. ACTION: repair counter shelving/surfaces so they are in good repair.Strong sewage odour emanating from the staff washroom. ACTION: clean washroom & monitor for continuous odour. If it persists, please contact plumber to ensure it is not indicative of ongoing issues.
  4. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs of cooked foods were not logged on a day last week. The operator is to follow up with all staff to ensure temperature logs are consistently being recorded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs reveal that certain food items are not consistently being cooked to their minimum temperatures (chicken, burger patties). The operator is to follow up with all staff to reinforce the importance of adhering to proper cooking temperatures and ensuring accurate record-keeping.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counters and shelves throughout the facility are worn with exposed raw wood. All food counters and surfaces are to be finished to allow for easy cleaning.Duct tape was observed on the drive thru counter. Remove all duct tape and repair counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The plastic curtain going into the laundry area is dirty. The area below the employee hand wash sink in the back is dirty and cluttered with unused shelves. Tidy area and clean.