Dairy Queen Armstrong
3110 Smith Dr Armstrong BC V0E 1B1 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ice machine needs cleaning - staff bathroom's access is obstructed and no liquid handsoap - walk-in ciooler fan cover unclean - walk-in freezer defrost line is leaking
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): REPEAT INFRACTION - front service area handsink is not equipped - back kitchen handsink was good The handsinks are to be easily accessible, the back handsink is not easily accessible to front service staff.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The kitchen cook advised that he has food safety certificate but did not have a copy. Please ensure that there is a copy of food safe certificates kept handy onsite.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap at bottom of receiving door (corner), please repair this. This was also cited last year.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): There are two handsinks in front service area and neither was equipped.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B - Gap under rear door may allow for entry of pests. Replace weather stripping/door strip to block pest entry.
- 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): F2.5A - Preparation cooler lid at front of house is broken. Cooler must be repaired or replaced to ensure food is protected from contamination and kept at ≤4°C. Note: Refrigerator was able to maintain ≤4°C at time of inspection F2.5G - Various meat products stored over ready to eat products (i.e bacon over cheese). All meat products should be stored below ready to eat products to prevent the contamination of food.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D - QUAT sanitizer measured at >400ppm during inspection. Sanitizer must be maintained at 200ppm to prevent chemical contamination of food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cheese in food preparation area at 7C Small fridge in food preparation area at 6C Condiment must be held in proper ice bath
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Common touch items, such as handles and poles, require increased sanitation
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions