Dairy Queen / Orange Julius 27384
518 - 19369 Sheriff King Street SW Calgary AB T2X 0T9 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Liquid peanut butter cans , piping jelly bins and boxes containing caramel fudge topping were stored under hand washing sink in back prep area.b) Staff's bag and lotion tube were kept on the prep counter in back area.Requirement:a) Do not store any food under sinks to prevent contamination.b) Store personal and miscellaneous items separately from food and food contact surface to prevent contamination.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not adequate and up to date ( April 2025).Requirement:Maintain adequate pest control records on monthly basisAHS pest control checklist emailed to the manager
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chili stored in the warmer was 42C.Requirement: Ensure that hot perishable foods are stored at 60 C and higher during hot holding.Chili was discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in prep area was blocked with a sani-pail kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chili stored in the warmer was 54C.Requirement: Ensure that perishable foods are stored at 60 C and higher during hot holding.-Temperature of the unit was raised during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Template for pest control inspection was available onsite but no records were entered.Requirement:Please maintain adequate pest control records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use takeout boxes were stored in the closet located under hand washing sink in the prep area.Requirement:Do not store dishes under sinks to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces.Requirement: Provide ready to use sanitizer solution for the surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Disposable dishes were stored under hand washing sink in front area.Requirement:Do not store dishes under hand washing sink to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?