Dairy Queen
313 - 5005 Dalhousie Drive NW Calgary AB T3A 5R8 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quat sanitizer in the one of the red buckets at the chill area and the red sanitizer bucket in the grill area was measured less than 100 ppm.-Ensure that the Quat sanitizer solution is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Jalapeno cheese was measured at 9 degrees C at the top of the insert placed inside the ice." Repeated Violation "From Inspection on April 12, 2024,Perishable food items in the ice well such as cheese and processed vegetables were measured between 7-9.5 degrees Celsius. - All perishable foods must be stored at a temperature 4C or less or greater than 60C at all times. When using an ice bath ensure to fill the container up to the level where ice surrounds the food container.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips had expired.-Please purchase new valid test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water damaged ceiling tiles was observed above the walk-in freezer.-Repair/replace the ceiling tiles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution in bucket on the main line was measured at 0 ppm. - Quat sanitizer solutions must be used at 200 ppm. Ensure to change the solution at adequate intervals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable food items in the ice well such as cheese and processed vegetables were measured between 7-9.5 degrees Celsius. - All perishable foods must be stored at a temperature 4C or less or greater than 60C at all times. When using an ice bath ensure to fill the container up to the level where ice surrounds the food container.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *** Recurrent Violation ***Equipment being washed in the hand sink in the front and the hand sink in the back preparation area. - Remove equipment washing tools and detergent. Hand washing sinks are to be used for hand washing only.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Equipment being washed in the hand sink in the front and the hand sink in the back preparation area. - Remove equipment washing tools and detergent. Hand washing sinks are to be used for hand washing only.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler door is in disrepair. Due to its sharp parts a towel was wrapped around the door handle. - Fixed the door handle and removed the towel as it is insanitary.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?