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Dairy Queen 2737

1223 Windermere Way SW Edmonton AB T6W 2P3 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer concentration was measured at 100 ppm. The operator was instructed to manually prepare the sanitizer to achieve a concentration of 200 ppm and to use it at this strength until the dispenser is adjusted by maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One food container having sauces in portion cups in the top compartment of the grill cooler was observed overfilled. PHI measured the temperature at 10 degrees Celsius. The operator was instructed not to fill containers above the designated fill line to ensure that food items remain adequately cooled.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator demonstrated a lack of knowledge regarding the proper method for testing sanitizer concentration. The PHI provided education on the correct procedure for performing sanitizer concentration testing.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths are being left on food prep counters in between uses.- Wiping cloths must be returned to the sanitizer solution in between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the cook who was wearing disposable gloves conduct other activities (grabbing a wiping cloth, rinsing a cloth under the tap) and then proceed to return to food handling activities with the same pair of gloves on.- Proper use of disposable gloves reviewed with the manager and staff.
  3. Risk Management 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?
      • Section of floor tiles in the cooking area are cracked with missing grout between the tiles.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer strength in the ice cream preparation area measured at 50 ppm, needs to be at minimum 200 ppm.- Staff prepared a new 200 ppm solution.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is a large gap at the bottom and in between the 2 front entrance doors.- Ensure doors have tight seals to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Section of floor tiles in the cooking area are cracked with missing grout between the tiles.