Dairy Queen
8-10074 Hwy 97 Lake Country BC V4V 1P7 · Restaurant - Food Service
13 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation around dry storage area and ice cream line could be improved. Food debris accumulation could lead to pest harborage in the facility. Maintain routine cleaning of these areas and keep the floors free of food debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Accumulation of food and debris was observed under equipment in food preparation area. Filth, dust, and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Dirty utensils stored in hand sink. Operator removed at time of inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of walk-in cooler reading between 4-7°C. Corrective Action: Ensure that all potentially hazardous foods are stored at 4°C or colder. Manager informed that they are aware of temperature controls and maintenance is working on it. Informed staff to continue temperature monitoring every 2 hours. If cooler not maintaining temperature, then product must be moved to another cooler to control from temperature abuse.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Light coming in through gap under back door. Corrective Action: Repair or replace weather stripping to help protect against entry from pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General Sanitation needing attention. Corrective Action: Places needing attention: inside cooler doors, under handles of coolers and drawers, under storage racks, any other area which may need cleaning when attending the above areas. Include these areas in regular cleaning schedule.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all coolers have a NSF certified thermometer present. NOTE : overall monitoring and documenting of all coolers , hot holding , food cooking temps and sanitizer concentrations is excellent.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all sanitizing dispensers are documented in daily operations log. NOTE : all other monitoring and documenting is excellent.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer in one of the spray bottles was found to be <200 ppm.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer present in a spray bottle and the container the thermometer probe is stored in were below 200ppm. Ensure all sanitizer pails and spray bottles are 20ppm quats solution. The quats dispenser was dispensing 200ppm solution and all other pails has 200ppm solutions. The sanitizer used in the three compartment sink was 200ppm.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATS sanitizer dispenser was dispensing 100ppm QUATS solution and requires 200ppm of solution. As such the sanitizer pails had 50ppm of solution present. QUATS sanitizer dispenser is required to be monitored and documented on a daily basis. NOTE : overall condition of facility and cleanliness is excellent.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The sanitizer pail had almost no sanitizer present when discarded and refilled. Sanitizer pails need to be monitored and changed more frequently. The sanitizer dispensing station , QUATS , was dispensing 200ppm solution Ensure that sanitizer concentration from the dispensing unit is monitored daily.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?