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Aberdeen Dairy Queen

1517 Hugh Allan Dr Kamloops BC V1S 1P4 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.9 / 5 (18)

Opening hours

  • Friday10 AM–11 PM
  • Monday10 AM–11 PM
  • Saturday10 AM–11 PM
  • Sunday10 AM–11 PM
  • Thursday10 AM–11 PM
  • Tuesday10 AM–11 PM
  • Wednesday10 AM–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Aberdeen Dairy Queen has been inspected 12 times by Interior Health Authority since April 4, 2013. The most recent inspection, on August 14, 2026, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on February 22, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on June 17, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 14, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 11, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on June 24, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Minor cleaning required: • Remove cardboard from shelving in the cake freezer (cardboard and paper not to replace or cover existing stainless steel shelving to allow for adequately cleaning) • Clean up coffee stains in the cupboard below the Keurig machine. • Clean up pop spill in the cupboard under the pop dispenser in customer area. • Remove the open ice cream treat in the under counter cooler and remove the paper as well.
  2. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Previously not in compliance: Interior Health permit was observed stored in the office. Corrective actions: Post the permit in a conspicuous location where it is easily visible to public.
  3. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Interior Health permit was observed stored in the office. Corrective actions: Post the permit in a conspicuous location where it is easily visible to everyone.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Liquid soap dispenser was malfunctioned and unable to dispense soap. All handwash sinks must be supplied with cold and hot running water, liquid soap, and dispensed paper towel. Operator was able to correct this during the inspection by adjusting the dispenser lever.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  7. Monitoring

    0 infractions

  8. 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): 1) Staff to use handwash sink to wash hands after touching raw burger patties. Dipping hands in sanitizer is not following proper handwashing technique and dipping hands in sanitizer frequently may cause irritation to skin. Ensure staff use the handwash sink for washing hands and follow standard handwashing techniques. Discussed with staff member and resolved at the time of inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wall adjacent to deep frying units requires repair as the insulation is being covered by plastic - should replace the wall so that the area is smooth, easy to clean and keep sanitary and waterproof. 6 months to complete.
  9. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Do not use the wiping cloth to store the Misty Slush flavourings/syrup as it can become saturated with syrup, which has the potential to attract pests likes flies and ants. If need be, use a plastic tray that can catch the syrup and clean/sanitize the tray often. Discussed and resolved at the time of inspection. 2) Do not store utensils in sanitizer between use. Wet sanitizer has the potential to contaminate food. Sanitizer must be allowed to dry on surfaces prior to use. Recommended that staff store the utensils in a clean, sanitary place and run through the dishwasher every 2 hours.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Staff member was using the front single sink to dump utensil bucket water with soaking utensils and also noted to be washing these utensils in the sink. Although there is a secondary handwash sink in the front area, it is near the drive thru window, and not central to the preparation area up front where staff make cones etc. This sink should be used for handwashing for the preparation of food up front, not for cleaning utensils, which should be washed/rinsed/sanitized using a 3 comp sink or commercial dishwasher in the back. Discussed/resolved during inspection.
  10. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) 1x freezer unit - Deep freeze in basement requires thermometer. RESOLVED - during inspection. Coolers < 4 deg C at time of inspection. No concerns with freezer temperatures. Logs kept to monitor CCPs/temperatures. Accurate thermometers provided in units (minus deep freeze above).
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Floor tile in the back cake preparation area is loose. This could present a tripping hazard or make it difficult to keep clean and sanitary if debris gets under the tile. Seal/re-grout the tile so that the tile is not loose and provides a smooth, easy to clean surface.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Handwash station in the cake preparation area had piping cloths stored in it. This sink to be used for handwashing only, do not store items in the sink - RESOLVED during inspection. All sinks equipped with liquid soap, hot water and paper towel. Handwashing signage provided.
  11. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): "Beverage-Aire" Refrigeration unit requires an accurate thermometer. Thermometer was reading 8degC, when the temperature was actually 2.3degC.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Fluorescent light cover is missing (in area around dishwasher). Ensure a new light cover is provided.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): EHO observed items being stored in the front handwash sink. Hand wash sinks are to be designated "hand wash only" and no items are to be stored in the sink. Discussed with shift leader and items removed during the inspection.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  12. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Diana McN

    For the beginning of the Summer of 2026; I believe the owner needs to think about hiring additional employees for the upcoming busy season. As a person that used to work in the industry; I really felt for the employees. With a 10 car line they managed fairly well; wowzers they needed support though, like they needed at least four additional hands. I'm not saying how to do your job but dont run your employees ragged; do better 'upper' management. Our entire order was correct and out in a timely manner

  • Cori Mahowich

    My son and i came for ice-cream i ordered 2 sm blizzards. His was gd. His flavor went all throught the blizzard. As for mine just a little on the top and the rest was ice-cream. Was very un happy i paid 7$ for plain ice-cream basically.

  • Cory Beck

    I went in today for a Flame Thrower Burger and a blizzard. It was my first time with this location. The staff was really friendly, including the kitchen staff who brought the food out to me. The flamethrower burger was pretty dry, but It was made the way I asked it to be and it had a nice appearance. The blizzard was actually really good. It was mixed well and every spoonful had some bites of cookie dough in there.

  • Glenn Kanai

    I'm a big blizzard fan. So whenever I get a chance I will stop by for one. The service is fabulous. I don't need to say anything about my blizzard.

  • Isha rajwani

    I wish I could have given 0 stars for the service. The lady working there was super mean she was behaving like we were asking for free food. She literally yelled at us during ordering (drive thru) I too work in food business but this is no way to talk to someone. When we came to the window she gave us weird looks like she was doing us a favour.

  • Chris Amon

    Once again we went there for a Buster bar and once again it didn’t have any fudge in the middle last year. I didn’t either now I know it has fudge and that’s in the middle and other Dairy Queen‘s poor quality. I know they’re made in the store so it’s just very very poor standards here.

  • Kara

    Since when are chicken strips so skinny, and a basket have like 12 fries. After pulling out the ranch dip look at the amount of fries... and no I didn't eat any.

  • Lee O'Reilly

    I went in a few days ago, struggled to order, I think the microphone quality is bad, ordered 1 combo and a single burger, no one else in line, no one in the parking lot, they ask if I can move ahead and they'll bring it out to me, to fudge the drive thru times I'm assuming, I reluctantly agree, they come out 2 mins later, forget my drink, charged me for 2 combos, excellent.

  • Diana McN

    For the beginning of the Summer of 2026; I believe the owner needs to think about hiring additional employees for the upcoming busy season. As a person that used to work in the industry; I really felt for the employees. …

  • Cori Mahowich

    My son and i came for ice-cream i ordered 2 sm blizzards. His was gd. His flavor went all throught the blizzard. As for mine just a little on the top and the rest was ice-cream. Was very un happy i paid 7$ for plain ice-cream basically.

  • Cory Beck

    I went in today for a Flame Thrower Burger and a blizzard. It was my first time with this location. The staff was really friendly, including the kitchen staff who brought the food out to me. …

  • Glenn Kanai

    I'm a big blizzard fan. So whenever I get a chance I will stop by for one. The service is fabulous. I don't need to say anything about my blizzard.

  • Isha rajwani

    I wish I could have given 0 stars for the service. The lady working there was super mean she was behaving like we were asking for free food. She literally yelled at us during ordering (drive thru) I too work in food business but this is no …

  • Chris Amon

    Once again we went there for a Buster bar and once again it didn’t have any fudge in the middle last year. I didn’t either now I know it has fudge and that’s in the middle and other Dairy Queen‘s poor quality. I know they’re made in the store so it’s just very very poor standards here.

  • Kara

    Since when are chicken strips so skinny, and a basket have like 12 fries. After pulling out the ranch dip look at the amount of fries... and no I didn't eat any.

  • Lee O'Reilly

    I went in a few days ago, struggled to order, I think the microphone quality is bad, ordered 1 combo and a single burger, no one else in line, no one in the parking lot, they ask if I can move ahead and they'll bring it out to me, to fudge …

  • Raymond Inder

    Probably the worst experience I have ever had with DQ. We ordered 2 hamburgers 2 onion rings and 2 blizzards. Still waiting for the hamburgers. Been calling the store for an hour. It is 545 and no one is answering. Store is closing at 6pm.

  • Mac Brown

    Advertise an item for $9.99 on the billboard out front, on a poster in the window of the store, and on the menu itself. Try to charge $13.99 for it. Very nice.

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