Dairy Queen - Cache Creek
1103 Cariboo Hwy Cache Creek BC V0K 1H1 · Restaurant - Food Service
11 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler across from fryers measured 9°C. Operator reports that employees do not routinely keep the tops closed when not in use. Corrective Action: Operator to closely monitor the temperature of the unit both top and bottom, and if temperature does not drop to ≤4°C within the hour, items must be moved to a cooler that can maintain ≤4°C. Have the unit serviced as needed to ensure it can maintain a temperature of ≤4°C. Keep the top of the cooler closed when not actively in use and during slower periods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat sanitizer test strips are not available. Corrective Action: Acquire quat test strips to monitor the concentration of sanitizer dispensed into spray bottles.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Buckets of sanitizer measured at 25ppm and 50ppm chlorine. Sanitizer solution is prepared with tablets that are cut into unequal pieces, and concentration of prepared solution are not monitored to ensure adequate concentration. Buckets were dumped and new sanitizing solution prepared. Moving forward, every bucket prepared must be measured using test strips as the preparation method does not have a consistent application with the pieces of tablet being added.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Bacon observed thawing at room temperature. Product was still partially frozen and surface temp did not exceed 4°C so items were moved to the fridge to finish defrosting.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Dog treats were placed close by food contact surfaces. The dog treat are used for the DQ "pup cup" product and given to customers dog For this use and storage of this item it must prevent cross contamination risk. Corrected During Inspection (CDI): The items were removed and the area was cleaned and sanitized. For product it has separate tongs only used for this product. Hands must be washed properly after handing this product. Note: multiple freezer units were being repaired at time of inspection. The facility does have multiple large freezers and walk in freezers with additional space available. So no concern there at the time of inspection for capacity.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Sanitized probe thermometer was used to measure temperatures, the prep cooler was observed with lid cover open. Probe thermometer measured temperatures from 5-7°C for some items. Operator was instructed to close the lid cover. These same items were measured again at the end of the inspection and now measured at ≤4°C. These are satisfactory temperatures. • Hot holding hamburger item was measure with some ranging from 57-58°C and others from ≥60°C. Operator was instructed to discard due to possible temperature abuse. Operator discarded. This was reassessed with probe thermometer and items now measured at ≥60°C. The operator was instructed to NOT over pack the hot holding tray as the other hamburgers stacked on top were not maintaining the ≥60°C. Operator stated they will no longer over stack items in these units. Please ensure that staff are keeping the prep cooler lid cover closed when not using items, this ensures that the temperatures are being maintained at all times.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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): [1] Cleaning of floors and shelving in the freezer are needed and cleaning of the area around the soda syrup boxes is needed [2] Kitchen flooring in areas around the walk in freezer and dishwashing area appears to have subfloor revealed. This condition makes it difficult to clean and will have consequences to the building structure long term. At this time the operator will continue to due more frequent cleaning and sanitation in these areas. Flooring to be addressed in 2024 as part of renovation plans Corrective Actions: [1] Please clean and sanitize the noted areas [2] Please update the EHO regarding this plan.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Observed dog food item located near drive thru station. The nearby hand sink was not fully stocked with single service hand drying item after handling of any dog food items hands must be washed properly to reduce the risk of cross contamination of harmful pathogens to food items, surfaces, etc. Operator was instructed to immediately remove the pet food item. This was verified to be stored away.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand washing station for the drive-thru area was observed to not have any single service product for hand drying available. This is required to facilitate good hand hygiene practices and prevent possible cross contamination risk. Corrective Action: • Please supply this hand washing station with a single service product for drying hands and please ensure this hand washing station is always stocked and accessible to staff.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please purchase chlorine sanitizer test strips for sanitizer verification (chlorine sanitizers should be 100 ppm).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Ice machine requires better routine cleaning as it is covered in scale from hard water. [2] Kitchen flooring in areas around the walk in freezer and dishwashing area appears to have subfloor revealed. Please address as soon as possible as it is difficult to clean and will have consequences to the building structure long term.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Ceiling/light fixture and some wall surfaces above food preparation areas were observed with an accumulation of dust. Please increase the cleaning frequency of these surfaces. [2] Ice machine surfaces should be cleaned properly. [3] Some wear-and-tear has started showing with porous surfaces appearing. E.g.: as raw wood on kitchen door; some exposed concrete on flooring near entrance. Please ensure that all such porous surfaces are coated/sealed to facilitate proper sanitation.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Please note that this is a repeat infraction: cheese sauce was held at 35°C. The unit was adjusted at the time of the inspection. The operator was to replace the product with new batch. It is unsure of how the internal temperature of the food in the hot holding was recorded as satisfactory although the internal temperature was lower than required at 60°C/140°F. Please occasionally audit the internal temperature of food and compare it with the records. If there is inconsistency, please have employees trained on proper procedures to ensure correct practice is implemented.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): At the time of the inspection it was observed that the internal temperature of gravy (2 containers with app. 4L of gravy each), stored within the walk-in cooler, was at 67°C. The actual time of preparation was not determined and the gravy was placed in an ice bath and stirred for fast cooling. By the time the inspection was concluded the internal temperature of gravy was at 33°C. Please follow your Food Safety Plan for gravy preparation.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): One bottle containing unknown chemical, without the label, was discarded. The facility needs deep cleaning within the cake decorating area and the deep fry area, especially in hard to reach areas. Posted cleaning duties are out of date (October). Please post cleaning duties (as per your Sanitation Plan) and ensure that they are up to date.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Please have liquid soap and single use paper towel at the take out area.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Cheese sauce (for pretzels) was at 50°C. The dial was adjusted to ensure that the internal temperature of potentially hazardous food in hot holding is at 60°C and/or above.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Back of the house hand sink is leaking around the faucet which needs to be repaired. Few tools found above the food preparation area need to be removed from the food preparation area. Bags with sauces found next to the chemicals and recyclables, underneath the hand sink, need to be stored in a safe manner away from chemicals. One of the employees was in the process of dusting off the ceiling above the walk-in cooler, walk-in freezer, and around the vents. Area around the deep fryer needs deep cleaning. Janitorial sink needs to be utilized.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Front of the house area needs to have one hand wash station (hot and cold running water, liquid soap, single use paper towels).
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ceiling above the walk-in cooler and freezer is covered in dust which needs to be cleaned. Items not in a direct connection with the operation of the facility need to be removed from the facility (i.e. tools in the cake decorating and above the back counter sink).
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Cooler (under counter cooler near hot holding unit) found to be >4degC (food probed at 7degC). Coolers must be able to maintain <4degC. Items moved during inspection. Resolved.
- 1 Observation, High Severity of Consequences : Food Handling processes must follow the food safety plan.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Spray sanitizer >400ppm. Corrected during inspection. Ensure that staff use test strips to verify concentration of sanitizer.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths stored in sanitizer solution. Front bucket was <200ppm. Corrected during inspection.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?