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Dairy Queen 27441

3 - 3808 Highway Street Valleyview AB T0H 3N0 · Food - General

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the countertop between uses.Corrected during inspection:- A bucket of 200 ppm QUAT sanitizer solution was made.- Cleaning clothes were submerged in the sanitizer solution
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene was observed to be a brief rinse and did not include the use of soap.Corrected during inspection:- Proper hand hygiene methods were described to include a thorough lathering with soap prior
  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper hand hygiene was observed. An employee was observed placing their hands in the sanitizer solution bucket, and drying their hands with their apron.Corrected during inspection:- Education was provided at the time of inspection- Employee was directed to wash their hands at the hand-washing station
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse traps with dried bait residue were observed on the stainless steel countertop beside candlesCorrected during inspection:- The mouse traps were removed and the countertop was cleaned and sanitized
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A serving spoon was observed to be in full contact with mushrooms in the hot-holding unitCorrected during inspection:- The serving spoon was removed from the hot-holding unit
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was observed in a container in the back area prep sink and measured a temperature of 24.0*C. - The gravy was reported to have been out for "a few hours"Corrected during inspection:- The gravy was placed under ice and relocated to the refrigeration unit
  3. 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?
      • Details of complaint were not observed at the time of inspection.- Flies were observed in the foot handling area in high concentration around the kitchen area floor drainCorrection:- Implement proactive pest control measurements- Consult with a pest control professional if routine clean-up and proactive pest control measures are not effective
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A sliced banana was observed to be stored at room temperature at the time of the inspection. The fruit had dried and formed a scab over the cut section.All cut fruit must be appropriately protected and stored under refrigeration to prevent possible bacterial growth.The cut banana was discarded at the time of the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At the time of the inspection, a cut banana was noted to have been stored at room temperature and was subject to contamination.The bannana had been sliced into thirds while in the peel and a piece of the unused fruit had been placed back in the banana container on the prep counter. The banana was observed to be dried out on the cut end during the inspection.Ensure that any cut fruits are held at 4 degrees Celsius or less to prevent possible pathogen growth. Furthermore, cut fruits must be protected from contamination as they are a ready-to-eat item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The True brand cooler used for shakes was measured to be maintaining a temperature of 8 degrees Celsius at the time of the inspection.The cooler was observed to be full of bottled water, that was indicated to have been placed in the unit from room temperature earlier that morning.All high-risk foods in the unit were relocated to other refrigerators during the inspection.Ensure that this unit is only used to maintain cold foods at 4 degrees Celsius or less and is not used as a means to cool foods.Ensure that the unit is not restocked with high-risk foods until the unit is able to reach a temperature of 4 degrees Celsius or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chrome door trim on the facility's ice machine was damaged and falling off at the time of the inspection.The damaged trim may pose a risk of physical contamination to the bulk ice.Ensure that the chrome trim is removed from the unit, or is replaced.
  7. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Recurring violation:- Incorrect owner food handling permit was still observedPreviously cited violation:Food handling permit was posted and up-to-date. It was identified at the time of inspection that the issued owner of the food handling permit was no longer involved in the operation.Correction:- New contact to submit a food handling permit application to correct the incorrected issued owner information
  8. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was posted and up-to-date. It was identified at the time of inspection that the issued owner of the food handling permit was no longer involved in the operation.Correction:- New contact to submit a food handling permit application to correct the incorrected issued owner information
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Follow-up inspection:- Technician reported that the issue was identified to be the freezer door heater. Repairs are expected to take about a month.- Food products were relocated to another unit prior to servicingInitial Inspection:Cake freezer "B" in the back area was observed with a damaged gasket and subsequent ice build-up on the door and within the unit.Correction:- Repair or replace the gasket/components for freezer unit B- Manager reported that parts were already ordered and on-the-way
  11. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burger patties in the hot-holding unit were measured with a surface temperature of 48*C. The patties were indicated to be new.Corrected during inspection:- Cooking and hot-holding temperatures were adjusted. - A surface temperature of 78*C was measured.- A hot-holding temperature no lower than 60*C was maintained
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cake freezer "B" in the back area was observed with a damaged gasket and subsequent ice build-up on the door and within the unit.Correction:- Repair or replace the gasket/components for freezer unit B- Manager reported that parts were already ordered and on-the-way