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Dairy Queen

4180 Frontage Road, Smithers, V0J 2N0 · Restaurant

3 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C). Walk-in refrigerator was temperature checked and 6°C was observed on infra-red thermometer. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator to move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Operator shall monitor temperature within the equipment every two hours and log temperatures regularly, remove potentially hazardous food items into small reach-in refrigerators if temperatures exceeds 4°C, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed potential biofilm, microbial growth and / or unknown residue on ice machine exterior and interior lid, along the internal walls and crevices, and within the upper condenser portion of the machine. Observed rusted piece(s) of internal equipment metal components suspended over and resting on ice. Observed improper storage of ice bucket on floor next to the machine.
      • Corrective Action: Operator is to discard all ice from the ice machine equipment, and ice made from the machine within the drive-thru pop machines. Operator is prohibited from using the ice machine equipment until it has been thoroughly cleaned and sanitized by either the operator and / or a professional equipment cleaning service provider, and then visually inspected and approval granted by a health officer before it is permitted for use within the food premise.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed employees at time of inspection take customer orders, physically touch high-contact surfaces (e.g. cash register), complete money transactions with customers and then prepare and handle food items at the front retail service area and drive thru without removing their gloves, conduct proper hand hygiene practices and then place new clean gloves onto their hands. Observed employee use the same gloves they were mopping the floor with, and then take a customers order, complete a monetary transaction and proceed to prepare ice cream without discarding soiled gloves, washing their hands and then place new clean gloves onto their hands before handling the food product.
      • Corrective Action: Operator to ensure staff are trained in proper hand hygiene and glove use practices. Provided additional hand hygiene educational resources by email.