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Dairy Queen

1121 25 St NE Salmon Arm BC V1E 2S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen has been inspected 8 times by Interior Health Authority since February 19, 2018. The most recent inspection, on July 15, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on July 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on July 12, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 19, 2018. 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 on May 27, 2021. 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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Accumulated debris was noted on the blade of the counter-mounted punch can opener. • Corrected During inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): During inspection there was no paper towel at the handwashing station near the ice cream machines. • Corrected During Inspection
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 1. Under counter refrigerator in the service area was leaking water onto the floor and had stagnant water in it. Water accumulating in the fridge can create a favorable environment for bacterial growth, potentially contaminating food. 2. Ice cream cake freezer malfunctioning- as it opens the ice quickly melts, and drips inside (potential for contamination). Corrective action 1. Identify cause of stagnant water. Service and maintain refrigerator. Ensure temperature is maintained at 4°C or less. 2. Repair and service freezer, ensure it does not defrost inside
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths were observed sitting on counters. When in continuous use, wiping cloths must be stored in an approved manner such as in a bucket of sanitizer. Store wiping cloths in sanitizer when not in use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink in the kitchen did not have paper towel. Handwashing sinks must be supplied with a single service hand drying product such as paper towel to ensure proper handwashing. Replace the paper towel in the dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Walk in cooler storing milk and cream was leaking water onto the floor. This may contaminate the food, and may also lead to a slipping hazard. Fix this cooler so that it doesn't leak. 2. Tongs were stored in a box of frozen beef patties with the handles touching the beef. This may contaminate the beef and any hands that touch the tongs afterwards. Do not store tongs in this manner.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Coffee cream was measured at 20°C. All hazardous foods must be stored at 4°C or below to prevent pathogen growth. Store the cream at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The permit to operate not posted in an area that the public can see. The operator was able to find the permit to operate with 2021/2022 fiscal decal located in the back office during the inspection. CORRECTIVE ACTION: Operator to affix the permit to operate in front of house area where it can be easily seen by the public.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Observed no sanitation log for QUATS sanitizer to verify and record required sanitizer concentration of 200ppm QUATS. CORRECTIVE ACTION: Operator to create sanitation log to record sanitizer concentration.
  7. Monitoring

    0 infractions

  8. Monitoring

    5 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Gravy in hot holding unit was not being held hot at an appropriate temperature i.e. <60C was measured (~50C). Gravy was re-heated to appropriate temperature for hot holding at the time of inspection. CDI - Corrected During Inspection. Ensure an accurate probe thermometer is used to monitor the hot holding temperature.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Missing thermometers in walk-in dairy cooler, walk-in cooler and freezer and mini fridge by the till. Please ensure accurate thermometers are provided. NSF-certified thermometers are recommended. 2. Observed a container of hot honey sauce stored at room temperature without a date label in place to indicate when the container was opened. Labelling indicates that sauce can only be stored at ambient temperature for 2 weeks. Please ensure the container is dated to remind staff when it was opened.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Container and utensils for tossing hot sauce on cooked chicken strips are not being washed and sanitized every 2 hours as per the facility's food safety plan. Please follow the procedures on the written food safety plan. CDI - Corrected During Inspection. Discussed that a timer or labelling system should be in place to monitor when equipment must be cleaned and sanitized. 2. Observed wiping cloths stored in a bucket of soapy water by the cake station without sanitizer at appropriate concentration. Discussed that used cloths in continuous use must be stored in a bucket of sanitizing solution. Used cloths in room temperature water is a perfect medium for bacterial growth. Please ensure 200ppm of Quats is available for wiping cloths in continuous use. CDI - Corrected During Inspection.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed a build-up of food debris (chocolate, crumbs etc) in the dry storage cabinet close to the drive through window. Please ensure any hard to reach areas are routinely cleaned and sanitized.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): At the time of inspection, no staff with FOODSAFE or equivalent training was on-site. Operator came on site at the time of inspection. Reminded that in the absence of the operator, at least one employee with valid FOODSAFE or equivalent training must be on site. Operator informed that one of the staff will be taking an equivalent course. Please ensure that staff has up-to-date valid FOODSAFE or equivalent training.
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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