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Dairy Queen on 3rd

1924 3Rd Ave, Prince George · Restaurant

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The top sliding lid of the freezer containing onion rings and fries is not in good working order. Public Health Significance: The broken sliding lid on the freezer may lead to potential contamination of food which may lead to foodborne illnesses.
      • Corrective Action: Operator must repair or replace the sliding lid of the freezer to meet the regulatory requirements.
  2. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler was not able to meet the regulatory requirement of 4°C (40°F) or lower. Cooler had been inspected by a professional and a new compressor is required. Operator is waiting on a quote for the cooler. Operator is currently only storing enough food for 4 hours until the cooler can be repair.
      • Corrective Action: Operator to repair or replace perp cooler.
  3. Initial Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Insert above prep cooler with cut vegetables (Lettuce, tomato, onion and jalapeno) was not able to maintain temperature of 4°C or below. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator discarded cut vegetable. Only take out enough potentially hazardous food for two hours until prep cooler is repair or replaced so that it can maintain a temperature of 4°C or less, monitor and adjust the temperatures as required.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black debris observed at the underside of the ice machine. (Public Health Significance) Debris may allow for pathogen harbourage increasing risk of illness.
      • Corrective Action: Operator to re-clean ice machine.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use in cake room. (Public Health significance) Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of premises is unsatisfactory. Debris can be observed at the bottom of the freezers. Built-up debris can be found on cleaned equipment. (Public Health Significance) Unsanitary environment increase the risk that contaminants will be introduced into food products.
      • Corrective Action: Operator to re-clean premises.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Flat glass top freezer is not in good working condition. Top lid is dislodge and cannot seal. Handles of the lid is cracked. Equipment must be smooth and easily cleanable, broken equipment with uneven edges cannot be clean properly. Additionally, the freezer needs to be able to close to prevent contamination from entering. (Public Health Significance) Contamination and unclean equipment may increase risk of foodborne illness.
      • Corrective Action: Operator to repair or replace flat glass top freezer lid.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Handwash station is located at the far corner of the front area and not easily accessible to kitchen staff. Kitchen staff is using 3 compartment sink for handwashing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator to ensure a hand wash station that is made available near kitchen area. A temporary area will be segregated for handwashing in the 3 compartment sink but a permanent sink must to be installed in the future.