Camden Dairy Queen

Year by year

Inspections

1. Mar 23, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the vinyl trim on the floor/wall to be damaged and peeling throughout the back area of the restaurant. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed the gaskets of the walk-in cooler to be damaged. Repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the interior of the low cooler to be soiled with sticky residue. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors under the low cooler and low freezer to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have a garbage can at handwashing sinks where paper towels are used.

     Observed there to be no garbage can at the bathroom handwashing sink. Make sure a garbage can is kept at each handwashing sink.

     Code MN Rule 4626.1390

2. Mar 10, 2026 Routine Score 86
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the vinyl trim on the floor/wall to be damaged throughout the back area of the kitchen. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed the gaskets of the walk-in cooler to be torn. Replace and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed the handwashing sink to be blocked by equipment. This equipment was moved during inspection. Make sure that handwashing sink remains accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the gaskets and the interior of the low cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors under the low cooler and low freezer to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Print and keep an employee illness log at the restaurant.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Have a garbage can at handwashing sinks where paper towels are used.

     Observed there to be no garbage can at the bathroom handwashing sink. Make sure a garbage can is kept at each handwashing sink.

     Code MN Rule 4626.1390

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to work the cash register and then move to make a sundae without washing their hands. Employee was instructed to wash their hands prior to making the sundae. Make sure that employee wash their hands in between different tasks and handling food, or at any other time when contamination may have occurred.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed restaurant to be using bleach rated for laundry use in the 3-compartment sink. Person-in-Charge was notified of the violation. Make sure that only sanitizers rated for food contact surfaces are used in the 3-compartment sink.

     Code MN Rule 4626.1620

3. Sep 23, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged ceiling tiles in the front service area. Observed damaged base coving underneath the dry storage racking. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed all of the freezers in the restaurant to have ice build-up. Defrost the freezers and keep all equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed multiple packaged of food items to be stored directly on the floor in the walk-in cooler. Person-in-Charge was instructed to place food packages on racking as soon as they were able. Make sure that all food items are stored at least 6 inches off the floor.

     Code MN Rule 4626.0300A

4. Sep 10, 2024 Routine Score 86
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged ceiling tiles in the front service area. Observed damaged base coving underneath the dry storage racking. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed all of the freezers in the restaurant to have ice build-up. Defrost the freezers and keep all equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs and a knife to be stored on top of a dessert container in the front service area. These utensils were removed during inspection. Store in-use utensils on surfaces that are regularly cleaned and sanitized.

     Code MN Rule 4626.0275C

   • Serious Priority 1

     Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.

     Observed exposed air fresheners to be stored intermingled with food items throughout the restaurant. Make sure that chemicals are stored separately from food items.

     Code MN Rule 4626.1680B

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed multiple packages of food items to be stored directly on the floor in the walk-in cooler. Person-in-charge was instructed to place food packages on racking as soon as they were able. Make sure that all food items are stored at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed there to be no handwashing sign located at the handwashing sink by the prep station. A handwashing sign will be included in this report. Print and post the handwashing sign at each handwashing sink.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no employee illness log to be available or kept at the restaurant. An employee illness log will be included in this report. Keep and maintain an employee illness log at the restaurant.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Observed there to be no vomiting/diarrhea event clean-up procedure at the restaurant. Person-in-charge was unable to describe a proper procedure. A clean-up procedure will be included in this report. Keep this procedure and train employees on how to clean-up vomiting/diarrhea events.

     Code MN Rule 4626.0123

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the 3-compartment sink to have a concentration of 0 ppm quat. The 3-compartment sink solution was remade and verified at a concentration of 300 ppm quat. Maintain quat sanitizer at a concentration according to the chemical manufacturing label.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed the State of Minnesota Certified Food Protection Manager Certificate (CFPM) that was posted at the restaurant to be expired. The Person-in-charge was not found in the online search for CFPM certification. Make sure an employee gets this certification and keeps a copy of the certificate at the restaurant.

     Code MN Rule 4626.0033D