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Dairy Queen

6214 199 Street NW Edmonton AB T5T 2K4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean in place methods are not being regularly applied to the equipment with-in the facility. Please create a regular cleaning schedule for all equipment in the facility.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records are not up to date. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items are not being stored in a separate area from food handling areas. Please ensure that the staff have a separate area for the storage of personal items that is away from food handling areas.
    • 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?
      • Ants observed sporadically throughout the kitchen and storage areas. Please ensure that the facility is maintained in a clean and sanitary manner as to prevent the attraction and harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning needed in these areas: - All floors of the facility, under the equipment and in hard-to-reach areas. -The inside the cabinets and storage spaces.-The sink area of the cake-decorating station. - All food/tray storage carts. -The grill area, the grill ventilation hood and grill-tongs storage rack. - The blizzard machine.-The ventilation grate on the equipment. -The washrooms. Please ensure these areas are maintained in a clean and sanitary state at all times.
  3. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records are not up to date. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
  4. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Observed powdered latex gloves on food prep cooler in the front. Please do not use or store powder latex gloves at food handling. The following materials are suitable alternatives to latex: Polyvinyl Nitrile Chloroprene Polyethylene- Observed staff washing their hands and handling ready to eat food with bare hand. Please note that currently there is no requirements for glove use in food service establishments, but, a “no bare hands” policy is recommended for handling ready-to-eat foods (e.g. sandwiches, salads). Gloves and utensils (such as tongs) can be used to minimize bare hand contact of food. Please review AHS -Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands”.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged cutting board removed during inspection.