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Dairy Queen

1218 Broadway Ave S Williams Lake BC V2G 1A2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen has been inspected 4 times by Interior Health Authority since October 23, 2023. The most recent inspection, on October 13, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 separate inspections, most recently on October 13, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on October 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on November 25, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 23, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on October 21, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, the quaternary ammonium (Quat) sanitizer concentration was measured at 75 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. At the time of inspection, the racks inside the walk-in refrigeration unit, where food containers were stored, required cleaning. The operator was advised to thoroughly clean the racks and maintain them in a sanitary condition to prevent the accumulation of food residues and potential contamination of food and food containers. 2. Wet wiping cloths were observed stored on prep tables. Although sanitizer buckets were available and prepared, the operator was advised to keep wiping cloths immersed in an appropriately prepared sanitizing solution when not in use. This practice helps prevent the transfer of microorganisms and potential contamination of food-contact surfaces.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At time of inspection operator only had FoodSafe level 1, and the night shift operator's food safe was expired. Corrective Action: Ensure operator has a valid and up-to-date FoodSafe level 1 certificate, and in their absence at least one employee present on site must have FoodSafe level 1 or equivalent.
      • F3.6A Operator must have valid FOODSAFE certificate 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.
  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): Observed soiled / dried wiping cloths sitting on counter. These must be stored in sanitizer solution to prevent bacterial growth / recontamination of items being cleaned.
      • 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): Cake making area in basement is not supplied with a fully equipped hand washing station. Manager stated that if that employee needed to wash their hands, they would go upstairs to do so. This is not an acceptable practice, and a designated handwashing area must be supplied within 10 feet of the food prep area.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7: Debris located in the ice in the ice machine. Corrective Action: Discard the remaining ice and clean the machine.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2: Gaps in the door at the back of the kitchen. Corrective Action: Seal all gaps in order to prevent pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: Items that were sanitized had visible debris and grease build up on them. Corrective Action: Re-clean and sanitize all items. Store all sanitized items in an area where cross contamination doesn't occur.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Observed damaged items and utensils near the dishwashing sink. Corrective Action: Discard items that are damaged and ensure all items, equipment, and utensils are kept in good working order to reduce the risk for cross contamination. F2.5B(1): Cleaning is required in the following areas: • Walk-in cooler • Underneath deep fryer • Hard to reach corners • Underneath shelving • In the smaller coolers located at the front of the facility Corrective Action: Adequately clean and sanitize the areas listed above. F2.5B(2): Surfaces and equipment are not maintained and operating in good condition: • Cracked and broken floor tiles located throughout the facility • Deep fryer leaking grease onto the floor Corrective Action: Repair or replace the tiles and the deep fryer. Surfaces that are no longer easily cleanable must be repaired or replaced.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: Permit not posted. Corrective Action: Post the permit in an area that is visible to the public.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.

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