Skip to content
Loading map…

DAIRY QUEEN GRILL AND CHILL RESTAURANT

31 JOHN, YARMOUTH · Food Establishment

3 inspections

  1. Inspection

    1 infraction

    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Ensure that any food or food packaging (including takeout containers) is stored in closed boxes in the unfinished basement area to protect it from contamination.
  2. Inspection

    1 infraction

    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius. Gravy hot holding temperature observed at 51* C, gravy was reheated to 74*C by the employee and hot held at 60*C or higher in hot holding unit.
  3. Inspection

    1 infraction

    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by storing foods and food packaging at least 6 inches off the ground on racks, shelves, or pallets.