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Dairy Queen

5263 45 Street Lacombe AB T4L 2A2 · Food - General

7 inspections

  1. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Six food handlers were present at the time of inspection, but none of them have approved food safety training course. Manager with appropriate food safety training was not present at the time of inspection.At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working. A manager/supervisor must have approved food safety training. If 6 or more staff are working, the trained manager/supervisor must be on site.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple perishable food items (e.g., cheese slices and cut vegetables) were observed in the prep cooler at temperatures ranging from 10°C to 12°C.Staff confirmed that these items had been held at this temperature for more than two hours, exceeding the safe time-temperature threshold.Melted ice was observed under the prep tables.Staff were instructed to discard all high-risk perishable food items that had been held between 4°C and 60°C for more than two hours, in accordance with Alberta Health Services food safety guidelines.Verbal education provided regarding safe food handling practices and temperature control requirement.All the high-risk food held at room temperature must be time labelled to ensure that 2 hr. rule is followed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six food handlers were present at the time of inspection, but none of them have approved food safety training course. Manager with appropriate food safety training was not present at the time of inspection.At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working. A manager/supervisor must have approved food safety training. If 6 or more staff are working, the trained manager/supervisor must be on site.
  3. Risk Management Inspection

    1 infraction

    • 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.) The walls near the back door was in disrepair. Please ensure the affected area is smooth, free of cracks, and maintained in a sanitary condition.2.) Missing wall tiles were observed near the ice cream machines at the front of the house. Please ensure the tiles are installed to prevent the buildup of dust and debris and to maintain a smooth, clean surface.3.) The countertop at the front of the house near the ice cream toppings was not in good repair. Please ensure all countertops are smooth and easy to clean, free from breaks, and cracks, as these can impede effective cleaning and sanitizing.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, the gravy was not reheated to 74°C and was placed directly into the hot holding unit at 60°C. The operator was instructed to reheat the gravy, and this issue was resolved immediately. Please ensure that potentially hazardous foods, once cooked and cooled to 4°C, are reheated to at least 74°C to prevent the growth of harmful pathogens.Coolers were measured to be below 4C.Freezers were measured to be below -18C.Thermometers were available on-site.
    • 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.) The walls near the back door was in disrepair. Please ensure the affected area is smooth, free of cracks, and maintained in a sanitary condition.2.) Missing wall tiles were observed near the ice cream machines at the front of the house. Please ensure the tiles are installed to prevent the buildup of dust and debris and to maintain a smooth, clean surface.3.) The countertop at the front of the house near the ice cream toppings was not in good repair. Please ensure all countertops are smooth and easy to clean, free from breaks, and cracks, as these can impede effective cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towels were not available in the women's washroom. The operator was asked to restock them. Please ensure that washrooms are routinely checked to maintain an adequate supply of essential items.Overall, facility was kept in a clean manner.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese slices and shredded cheese was measured at 19.8C on the ice bath, asked to move to a cooler. Please ensure potentially hazardous food should be kept at or below 4C or should be time based (i.e., two hours) to prevent potential bacteria growth.
    • 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?
      • Back door is not sealed properly and can allow entry of unwanted pests. Please ensure to seal the back door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure to clean the following areas to prevent further accumulation:1.) Ice machine, due to calcium buildup.2.) Ceilings of the walk-in freezer, where dust buildup was observed.3.) Oven, where grease and food debris buildup was noted.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was found inside the ice machine. Please ensure that the scoop is placed outside the ice machine in a designated container to prevent potential food contamination.