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Dairy Queen 27434

116 40 Avenue NW Calgary AB T2K 0E3 · Food - General

7 inspections

  1. Demand Inspection

    1 infraction

    • 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 was a gap on the bottom of the back exit door. Entry points to the facility must be tightly fitted to prevent the entry of pests. Seal the gap by installing weatherstripping or a door sweep.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of sanitizer below the blizzard machine measured at 0ppm of quats.**Please have sanitizer solutions monitored frequently to ensure that they are maintained at adequate concentrations at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the dispenser at the hand sink adjacent to the cookline.**Please ensure all hand sinks are fully supplied at all times.-A staff member restocked the dispenser during the inspection.
    • 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?
      • -Mouse droppings were observed in the cupboard below the pop machine and below the shelves adjacent to the back exit door.-One decomposing mouse was observed in the pest monitoring adjacent to the back exit door.-The pest control records from the most recent visit of the contracted pest control operator indicated no pest activity observed at the time of their visit in July, but indicated concerns about the gap below the back exit door.**Please have your professional pest control operator come in to access and eliminate the current pest issue and implement an ongoing integrated pest management program for the interior and exterior the food establishment.
    • 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?
      • A gap was noted on the right bottom area of the exit door.-Fix the gap.
  4. Demand Inspection

    1 infraction

    • 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?
      • A gap was noted on the right bottom area of the exit door.-Fix the gap.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Refill syrup boxes were placed on the ground.-Ensure that the food containers/boxes are stored at least 6 inches above the floor.
    • 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?
      • A gap was noted on the right bottom area of the exit door.-Fix the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease accumulation was observed on the exhaust hood above the fryers.- Clean the grease accumulation.-Leakage in the hand sink and 3 compartment sink was fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used/dirty tongs were being stored in room temperature. The staff and manager said that they do not change the tongs throughout the day and just washes it at the end of the day. The inspector informed the manager that storing used tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make tongs single use - use and discard immediately, new tongs each time after use.The manager temporarily stored the tongs in a 200-ppm QUAT sanitizer solution. Please ensure to store tongs using any of the acceptable options above.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Refill syrup boxes were placed on the ground.-Ensure that the food containers/boxes are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the hot holding, 1) Chicken strips was measured at 47 degrees C.2) Beef patty was measured at 45 degrees C.Both the chicken strips and the beef patty were discarded by the operator.-Ensure that the high-risk food in the hot holding is maintained at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the chill area was not working.All the staff were using the hand sink in the grill area to wash hands.-Ensure that the hand sink in the chill area is fixed in order for the staff working in the chill area to have easy access for washing hands and is properly supplied with hot and cold potable water, soap and single use paper towels.
    • 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?
      • A gap was noted on the right bottom area of the exit door.-Fix the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Water was leaking on the ground from the hand wash sink pipe in the grill area.2) The sanitizer sink in the 3 compartment sink in the grill area was leaking.3) Grease accumulation was observed on the exhaust hood above the fryers.-Fix the leakage in the hand sink and 3 compartment sink and clean the grease accumulation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used/dirty tongs were being stored in room temperature. The staff and manager said that they do not change the tongs throughout the day and just washes it at the end of the day. The inspector informed the manager that storing used tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make tongs single use - use and discard immediately, new tongs each time after use.The manager temporarily stored the tongs in a 200-ppm QUAT sanitizer solution. Please ensure to store tongs using any of the acceptable options above.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 50-ppm. The staff/manager was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A portable washing machine was being used in the dishwashing and food storage area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips remained unopened. The staff and manager mentioned that they have not been using the strips to test the solutions. The inspector informed the staff and manager that they should be testing the sanitizer solutions regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used/dirty tongs were being stored in room temperature. The staff and manager said that they do not change the tongs throughout the day and just washes it at the end of the day. The inspector informed the manager that storing used tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make tongs single use - use and discard immediately, new tongs each time after use.The manager temporarily stored the tongs in a 200-ppm QUAT sanitizer solution. Please ensure to store tongs using any of the acceptable options above.