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Dairy Queen

10032 101 Avenue, Fort St. John, V1J 2B3 · Restaurant

Official record from Northern Health →

Inspection summary

Dairy Queen has been inspected 4 times by Northern Health Authority since June 2, 2023. The most recent inspection, on February 19, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 2 separate inspections, most recently on February 11, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on February 11, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 11, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 July 24, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 24, 2024. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

About this data

These results come from Northern 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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The temperature of the cooler underneath the chocolate ice-cream machine was measured at above 4C. (Public Health Significance) - cold potentially hazardous foods must be stored at 4C or colder to prevent significant bacterial growth.
      • Corrective Action: The operator immediately restored the cold holding temperature. Operator to ensure that the cooler can hold cold food at 4C or colder at all times.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping at the back door was worn out. (Public Health Significance) - Any gaps or crevices in the premises may lead to intrusion of pests, potentially contaminating food.
      • Corrective Action: Operator is required to repair the weather stripping, ensuring all the gaps and crevices are completely sealed.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Knife marks were found on cutting boards, and they were discolored. (Public Health Significance) - Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm.
      • Corrective Action: The operator immediately replaced the worn out cutting boards with a new one. Operator to ensure all food contact surfaces are smooth, non-porous, and easily cleanable.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine has hardness built-up. The ceiling of the walk-in cooler was not smooth. (Public Health Significance) - food contact surfaces must be smooth and easy to clean to reduce the risk of contamination. Peel-offs from the ceiling may also contaminate foods.
      • Corrective Action: Operator to clean the ice machine to ensure its internal surfaces are smooth. Operator to refinish the ceiling of the walk-in coolers, ensuring it is smooth again.
  3. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dust build up on ice machine which could contaminate ice. (Public Health significance) - Contamination of food (including ice) from contact with dirt can cause serious illness.
      • Corrective Action: Clean ice machine on a regular basis to prevent the build up of dust
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Personal belongings (back pack, water bottle) observed on same shelf as dry foods. Contaminant from personal items could contaminate food.
      • Corrective Action: Personal belongings should be stored separate from food.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present had FoodSafe certificate or equivalent. Food handlers should take training to know what is expected when handling food.
      • Corrective Action: Operator to ensure at least one staff with FoodSafe certificate or equivalent should be present at all times during operation.
  4. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The QUATs sanitizer solution inside the sanitizing sink of the three-compartment sink was measured at a concentration of 50 ppm via test strips. The sanitizer solution was drained from the sink and refilled from the sanitizer dispenser. The concentration was tested again at 50 ppm. Public health significance: QUATs-based solutions effectively sanitize surfaces against microorganisms at concentrations of 200 - 400 ppm. QUATs-based solutions with concentrations below 200 ppm may not adequately sanitize surfaces against pathogens and increase the risk of food contact surfaces to be contaminated with pathogens that can lead to foodborne illnesses.
      • Corrective Action: The QUATs solution in the sanitizing sink that was tested at 50 ppm was drained. Operator used ECOLAB tool kits to repair the dispenser line and refilled the sink again with QUATs sanitizer solution. The solution was tested at 200 ppm via test strips. Operator must monitor the QUATs solutions every two hours or when visibly dirty/cloudy to ensure the QUATs sanitizer concentrations in the sanitizing sink and sanitization buckets are maintained at concentrations of 200 - 400 ppm.

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