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Dairy Queen

1202 16 Street SE High River AB T1V 2B1 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on January 14, 2026, recorded 2 infractions.

1 of 4 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 January 14, 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 once on November 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on November 18, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket tested below 200 ppm during the inspection. Ensure that the quats concentration is maintained between 200 ppm and 400 ppm.**The bucket was emptied and refilled during inspection and was satisfactory
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed under the lower shelves in the walk-in cooler during the inspection. Ensure that the freezer is maintained in a clean and sanitary manner**Please clean
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were various utensils and dishware that were being airdried directly underneath the soap dispenser. Move all clean and sanitized dishware away from the soap dispenser to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were unsure when the bacon was cooked or how long it can sit at room temperature. Ensure that the cooked bacon is labelled when it is cooked and when it must be discarded (4 hours).
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored in open metal cans. Ensure food is stored is transferred to a food grade container once the can has been opened.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris inside the deep freezer near the drive thru window. Please clean listed area.

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