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Dairy Queen

104 - 66 Sandarac Drive NW Calgary AB T3K 4L2 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 2, 2024. The most recent inspection, on July 20, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 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 5 times across 4 separate inspections, most recently on July 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on July 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 20, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 10 times across 4 separate inspections, most recently on July 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on July 20, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

5 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on the ice-cream and burger preparation counters.The cloths were promptly removed.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on July 20, 2026:Deep-fried chicken nuggets were held on the hot holding unit with an internal temperature of 53.3°C.Food discarded.The hot holding unit was not working properly.Repeat violation cited on June 22, 2026:1. Chicken strips held in the hot holding unit measured between 55°C to 59°C. The top layer hot holding unit where the chicken strips were stored indicated 96°F.Chicken strips were deep-fried with an internal temperature of 99°C.Do not use the hot holding unit until it is fixed or replaced.2. Tissue paper was used to line the food inserts before storing food items such as cheese and cut produce.The tissue papers were promptly removed.Tissue papers will contaminate the food and prevent the food to be maintained at the proper temperature.Previous violation:The internal temperature of the chicken strips stored in the hot holding unit measured between 37.4°C and 38.7°C.The display temperature on the hot holding unit showed readings of 86°F and 106°F, respectively.Food was discarded.The manager was advised not to use the hot holding unit and cook the chicken strips to order until the hot holding unit is repaired or replaced.Fix or replace as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the drive-thru preparation area was not operational.Fix the handwashing sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Repeat violations cited on July 20, 2026:1. Moth was observed on the ceiling at the front service area.Contact your pest control technician to eliminate the pests in the facility.2. Gap was noted at the bottom of the back exit door.Install weatherstripping to prevent the entry of pests.Previous violation:Gap was noted at the bottom of the back exit door.Install weatherstripping to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Repeat violation cited on July 20, 2026:Paper towel was stored on the counter adjacent the back handling sink.Store paper towels in a suitable paper towel dispenser.Previous violation:Paper towel was stored on the counter at the back handling sink adjacent the un-used washroom used for storing boxes.Store paper towels in a suitable paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The baseboard behind the ice machine was cracked and in disrepair.2. Food debris was observed behind the bib station.3. Cracked wall was observed on the wall behind the bib station.Fix the indicataed areas.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 3 wet used wiping cloths were stored on the counter.The wiping cloths were promptly stored in the quat sanitizer buckets.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on June 22, 2026:1. Chicken strips held in the hot holding unit measured between 55°C to 59°C. The top layer hot holding unit where the chicken strips were stored indicated 96°F.Chicken strips were deep-fried with an internal temperature of 99°C.Do not use the hot holding unit until it is fixed or replaced.2. Tissue paper was used to line the food inserts before storing food items such as cheese and cut produce.The tissue papers were promptly removed.Tissue papers will contaminate the food and prevent the food to be maintained at the proper temperature.Previous violation:The internal temperature of the chicken strips stored in the hot holding unit measured between 37.4°C and 38.7°C.The display temperature on the hot holding unit showed readings of 86°F and 106°F, respectively.Food was discarded.The manager was advised not to use the hot holding unit and cook the chicken strips to order until the hot holding unit is repaired or replaced.Fix or replace as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the drive-thru preparation area was not operational.Fix the handwashing sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap was noted at the bottom of the back exit door.Install weatherstripping to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on the counter at the back handling sink adjacent the un-used washroom used for storing boxes.Store paper towels in a suitable paper towel dispenser.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the counter.Cleaning cloths were stored in sanitizer buckets at 200 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the chicken strips stored in the hot holding unit measured between 37.4°C and 38.7°C.The display temperature on the hot holding unit showed readings of 86°F and 106°F, respectively.Food was discarded.The manager was advised not to use the hot holding unit and cook the chicken strips to order until the hot holding unit is repaired or replaced.Fix or replace as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser at the handwashing sink was not working properly. Fix the paper towel dispenser.2. The handwashing sink at the drive-thru preparation area was not operational.Fix the handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violations (July 17, 2025)Infractions 1, 2, and 3 were observed to outstanding during the re-inspection.Please address the outstanding violations.---------Initial Violation1) Large holes in the wall in the front counter area, both customer washrooms, the base board underneath the hand sink, and in the back area next to the chest freezer. - Repair these holes, and ensure all walls are smooth to facilitate cleaning, and prevent pest entry. 2) There were a few cracked floor tiles near the fryers.3) Tiles missing behind the storage racks in front area.- Build a door for access to the valve and install tiles to prevent the entry and hiding spots for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard was observed to be cracked behind the prep sink.Please repair the indicated area to prevent the entry and eliminate hiding spots for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan condenser covers of the walk-in cooler was observed to be covered in dust and loose debris.Please clean the indicated area to prevent physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dirt build-up along the caulking of the back handwashing sink.2. There was dirt build-up along the caulking of the 3-compartment sink.Clean the indicated areas.Outstanding Violation (July 17, 2025)Dirt and food debris were observed in hard-to-reach corners of the facility.Please clean the indicated areas.----------Initial ViolationFood debris and grease build-up were observed in hard-to-reach corners of the establishment.- Thoroughly clean the indicted area
  4. Demand Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violations (July 17, 2025)Infractions 1, 2, and 3 were observed to outstanding during the re-inspection.Please address the outstanding violations.---------Initial Violation1) Large holes in the wall in the front counter area, both customer washrooms, the base board underneath the hand sink, and in the back area next to the chest freezer. - Repair these holes, and ensure all walls are smooth to facilitate cleaning, and prevent pest entry. 2) There were a few cracked floor tiles near the fryers.3) Tiles missing behind the storage racks in front area.- Build a door for access to the valve and install tiles to prevent the entry and hiding spots for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard was observed to be cracked behind the prep sink.Please repair the indicated area to prevent the entry and eliminate hiding spots for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold growth and dust were observed on the surface of the walls of the walk-in cooler.Please clean the indicated areas.2) The condenser and the fan cover of the walk-in cooler was observed to be covered in dust and loose debris.Please clean the indicated area to prevent physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding Violation (July 17, 2025)Dirt and food debris were observed in hard-to-reach corners of the facility.Please clean the indicated areas.----------Initial ViolationFood debris and grease build-up were observed in hard-to-reach corners of the establishment.- Thoroughly clean the indicted area
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the bucket at the front and the back of the kitchen was measured at 0 ppm.The operator prepared a new solution which was tested at 200 ppm.-Ensure that the Quat sanitizer solution is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cheese slices in the ice:1)Cheddar cheese slices were measured at top was 8.9 degrees C while at the bottom was measured at 6.1 degrees C.2) The white cheese slices were measured at 11.4 degrees C at the top while was measured at 5.4 degrees C at the bottom.3) Jalapeno cheese slices at the top was measured at 11 degrees C while it was measured at 7 degrees C at the bottom.The cheddar cheese, white cheese and the jalapeno cheese slices which were at the top of the inserts were discarded.-Ensure that the perishable food stored inside the ice is always maintained at 4 degrees C/40 F or less.Please don't stack cheeses on top of each other as proper cooling throughout the insert cannot be achieved and keep on monitoring the temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired.-Purchase valid tests strips and always check for the expiry date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Large holes in the wall in the front counter area, both customer washrooms, the main kitchen area near the hand sink, and in the back area next to the chest freezer. - Repair these holes, and ensure all walls are smooth to facilitate cleaning, and prevent pest entry. 2) There were missing ceiling tiles behind the blast freezer. - Cover this hole with an air grate. 3) There were a few cracked floor tiles near the fryers. **Inspection on December 02, 2024,Tiles missing behind the storage racks in front area.- Repair or replace these tiles, ensure the floor is smooth, non-porous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops were stored inside the cake flour containers.-Ensure that the scoops are stored in a manner that the scoop handle do not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease build-up was noted around the fryer area, around the prep counter next to the fryers, and in hard-to-reach corners of the establishment. - Thoroughly clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris, dirt and stains were observed under the food prep sink and the 3-compartment sink.2) Food debris and dirt were observed under the racks in the walk-in freezer.3) No temperatures were recorded on the day of inspection.-Ensure that the temperature records are maintained daily and clean the above-mentioned areas.

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