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Dairy Queen

407 St. Clair Street, Chatham ON N7L 3K4 · Restaurant

29 inspections

  1. Required

    1 infraction

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  2. Required

    1 infraction

    • Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
      • Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
  3. Required

    1 infraction

    • Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
      • Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
  7. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • Maintain ventilation system to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat
      • The ventilation system requires thorough cleaning
  8. Complaint

    0 infractions

  9. Required

    1 infraction

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  10. Required

    0 infractions

  11. Required

    0 infractions

  12. Follow-up

    0 infractions

  13. Required

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating s. 27(1) b
      • Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating
  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    1 infraction

    • All food is protected from contamination and adulteration. s. 26(1)
      • Ensure all food is protected from contamination and adulteration.
      • Cover all food in storage.
      • Store all food off the floor.
  17. Required

    0 infractions

  18. Required

    2 infractions

    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
      • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
      • Ensure hot holding unit is pre-heated prior to adding hot food
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
  19. Required

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Replace damaged inaccurate thermometer
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
  20. Required

    0 infractions

  21. Required

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
  22. Required

    5 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Defrost freezer
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
  23. Required

    0 infractions

  24. Required

    1 infraction

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
  25. Required

    0 infractions

  26. Required

    0 infractions

  27. Follow-up

    0 infractions

  28. Required

    2 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
  29. Required

    1 infraction

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with paper towels in a dispenser / hot air dryer / continuous cloth roller