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Dairy Queen Treat Center

565-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Facility still awaiting FoodSafe to be sent via email
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) The internal temperature of cooked chilli is at 133 °F using the operator's food probe thermometer. The operator took the immediate corrective actions during this inspection. b) When the operator was checking the internal temperature of the cooked food during this inspection, the probe tip of the thermometer was touching the bottom of the hot holding unit. The health officer review the proper technique when using the food probe thermometer with the operator during this inspection. Ensure that the probe tip of the thermometer is not touching the bottom or the side of the hot holding unit when checking the food temperatures.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The operator wears a ring on her hand and does not wash hands after handling the cashier and after touching mouth and hair and prior to handling food and food equipment. The health officer reviewed the hand washing and personal hygiene requirements with the operator during this inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Prior to checking the internal temperatures of food, the operator washed the food probe thermometer but without sanitizing the probe tip of the thermometer. The health officer reviewed the required sanitizing step for the food contact surface (e.g. probe tip of the thermometer) with the operator during this inspection.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Used wiping cloths are stored on the food tables in the food preparation areas and not in a sanitizing solution. The operator took the immediate corrective actions during this inspection.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator and the staff working in the establishment do not have the FOODSAFE certificate or its equivalent. Take immediate corrective actions and contact the health officer by Feb. 4, 2019.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): The sanitizing solution was below 200PPM QUAT and the operator corrected it during inspection.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): The internal food temperature for the chilli in the hot hold unit was at 50°C and the staff corrected it during inspection.
  8. Monitoring

    1 infraction

    • 0.81 - Are there provisions to assess sanitizer concentration or sanitizing temperature?
      • Observation(s): Test papers to measure sanitizer concentration must be available, Operator agreed to order