DQ Grill & Chill
1075 8th St Kamloops BC V2B 8R9 · Restaurant - Food Service
12 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): inside the walk in cooler, melted liquid/juices from the defrosted mushroom ( contained in a bag) are contained in a tray, but the same tray is used for defrosting the frozen grilled chicken breasts ( the bag is in contact with the liquid from the mushroom bag)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): please read the comment under F2.5 re: pop syrup leak on the floor in the basement
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5AGuard for the Blizzard machine was unclean ; paper bags placed at the base of the blizzard machines (2) must be removed to ensure countertop is cleaned and sanitized on a regular basis and kept in sanitized condition; interior of cooler #2 ( drive thru ) has leaking water/flooded with water F2.5B Floor in the basement needs to be wiped clean-pop syrup leak to be mopped up F2.5BRaw wood surface at the base of the DW machine ( all sides) must be sealed to prevent mould growth
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6 please read the comment under F2.5 re: base of the blizzard machine
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Kitchen line cooler #1 was not keeping PHFs at safe cold temperatures ( sliced pr. cheese-Pepper Jack was probed and observed int temp was 50°F; fridge thermometer was reading the ambient temp as 46°F) All other coolers ( 3 softserve coolers, ice milk walk in cooler, cooler #3 kitchen, Kitchen line cooler#2, Kitchen WI cooler, cooler #2 )were maintaining PHFs at safe cold temperatures ( ≤4°C); Hot holding temperatures were checked ( internal temp for cooked beef patty kept in Duke Hot holdingcase was observed to be >60°C while the Gravy in hot holding pot was observed having an int temp of >69°C)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Red bucket ( sanitizing sol'n ) in the chill station was checked-observed quat ammonia concentration was inadequate (<150 ppm active quaternaries in sol'n) Jackson HT DW produces hot water with adequate temp to sanitize in the rinse cycle ( observed dish level temp after 1 run was73°C)
- 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): freezer #2 chill station keeps a temp of -12°C; all other freezers were maintaining food at -18°C(0°F) or colder (freezer 1, freezer2, efi 2 door freezer, dining room display freezers ( Master BILT 2 dr, Master BILT 3dr), Kitchen freezer#1, Kitchen freezer#2, Walk in freezer, Blast freezer
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): cooler #2 ( previously O Julius smoothie cooler) has a leak- towels in the bottom part of cooler are soaked with water
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): work surfaces/table attached to coolers #1 and #2 do not have adequate light intensity( observed intensity was a range from 50-110 lux; required intensity is 540 lux at the surface 3 feet above floor surface)
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Silver King Freezer in the kitchen was not maintaining products @-18°C/0°F ( observed temp was 4-10°F). Back Cake freezer and Kitchen walk in freezer were checked as well.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The contaminated shelf under the counter beside the OJ station must be cleaned to remove dirt, grime, and other debris( raw wood contaminated with mould must be removed and replaced with a material that is smooth and impervious to moisture)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): the soap dispenser is still kept beside hand wash station but it is no longer fastened to the wall ( the dispenser is designed to be wall mounted for ergonomics and ease of use by foodhandlers but at the current position, it makes it difficult to use and does not dispense soap readily)
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Owner contact and Operator has changed New Operator must ensure the new permit is posted in a conspicuous location
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): freezer handle in the two door freezer unit ( kitchen) needs repair- sharp metal is exposed and could cut worker's hands/fingers + surface is no longer cleanable; the floor and wall surrounding the grease trap (basement) needs to be cleaned, sanitized and maintained dry; also in the basement the corner where fountain syrup is stored needs a thorough sweep; back door wall to floor junction has missing tile ( surface must be made smooth and impervious to moisture to ensure cleanability); Backsplash for Hand wash sink ( adjacent to high temp DW machine) is damaged and no longer smooth and cleanable.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handler ( who is the cashier at Drive-thru) who prepared a "julius smoothie" failed to perform hand hygiene immediately prior to directly handling food ( peeling and cutting banana before blending).
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Please read the comment under F1.5
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Cooler #2 and Cooler #3-were missing thermometers-CDI ( corrected during Inspection)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Jackson high temp dishwashing machine was checked 3 consecutive times. The highest water temp produced ( rinse cycle) was 62°C ( dishlevel water temp must reach the minimum of 71°C/160°F, the built in gauge should read 82°C/180°F)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Norlake freezer ( across from drive-thru window) needs to be wiped clean and sanitized as the interior has a build-up of spilled food
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Three handwash stations ( staff washroom in basement, Drive-thru hand wash station, prep area hand wash station across from burger conveyor grill) were found deficient- empty soap and single-serve towel dispensers; Operator(s) must ensure all handwash stations are fully stocked and operational prior to commencing food service operations at 10:30 am and dispensers re-filled ASAP when soap or towels are depleted.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Manager needs to trim finger nails and maintain them short to prevent contamination of food ( from direct hand contact; Nail brush is not available at hand wash stations)
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): San Jamar Safety ice totes(2) have broken edges ( around the mouth)- broken totes must not be used as further chipping potential exists and will contaminate ice. It also presents a physical hazard for customers; For now smooth, food grade metal buckets will be used for transporting ice cubes from ice machine to fountain pop dispensers until the order (replacement totes) comes in.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4B Handle for booster oven is missing and needs to be replaced; F3.4C Corner for the Dishpit ( wall to floor junction) is no longer smooth and impervious to moisture( ie, not cleanable floor to wall junction); F3.4K ( due on Feb 26th) ends of the benches in the dining room ( gaps between seat and wall) are not cleaned adequately ( scraps of foods -fries, pretzel, etc...). It was suggested to Supervisor that monitoring of the cleanliness should be done more regularly and thoroughly.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): in staff bathroom handwash sink, hot water supply is lacking ( tap has been running for more than 2 minutes and water is still icy cold); Paper towel dispenser for drive-thru hand sink is malfunctioning and needs to be repaired/replaced
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): DOBLA marbled ballerina cups-one box left in walk in cooler ( panel of box with documentation -ingredient list or Nutrition Facts table has been torn off and is no longer available)
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Observation(s): Informed Dining logo is found on the menu board and in the "Nutrition & Allergens" information March 2015
- 1.6 - The Healthy Families BC Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): drive -thru window hand station has empty soap dispenser
- 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Drive thru window/ OJulius area hand wash station is not supplied with liquid soap in dispenser
- 13.4 - Are hand washing stations easily accessible?
- Monitoring
0 infractions