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Dairy Queen

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

5 inspections

  1. 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.
  2. 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
  3. 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
  4. 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.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were left out on the counter. - Ensure all cleaning cloths are kept dry or stored in an approved sanitizing solution such as 100 ppm chlorine.
    • 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. - Repair or replace these tiles, ensure the floor is smooth, non-porous and easily cleanable.
    • 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.