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Dairy Queen

158 Tapton Ave Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen has been inspected 10 times by Interior Health Authority since December 5, 2013. The most recent inspection, on January 26, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 January 26, 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 4 times across 4 separate inspections, most recently on October 27, 2022. 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 2 times across 2 separate inspections, most recently on January 23, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on November 23, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 3 times across 2 separate inspections, most recently on October 27, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Build up of grease and grime along fryer units. [2] Build up of food debris on floor underneath cooking units. [3] Porous materials (cardboard) was placed underneath french fry holding unit. Increase cleaning and sanitizing of the area to prevent build up of oil and grease rather than the use of porous materials.
      • 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.
  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): At the time of inspection, porous materials (cardboard) was placed underneath french fry holding unit. Increase cleaning and sanitizing of the area to prevent build up of oil and grease rather than the use of porous materials.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - walk-in cooler and freezer fan units need cleaning - corner where ice machine is located needs cleaning/sanitizing
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - triple-sink and janitor's faucets are leaking - please repair
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure your sanitation plan is current and readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe (or equiv.) certification of your main foodhandlers as well as anyone who may be working by themselves
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please remove extra parts from under-counter cooler by drive-thru window - please clean and sanitize all soft-serve pumps in walk-in cooler as they appear to be a source of contamination
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - soap dispenser at drive-thru hand sink not dispensing soap - follow-up date Feb 7/19
  5. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - cabinet under drive-thru fountain showing sings of leakage from around fountain drink machine; please clean and repair as necessary - upright blast freezer has significant ice build-up; from the description of the problem, you may wish to look at the condensate drain to make sure it is not plugged - area behind ice machine needs cleaning and sanitizing from leaking ice machine and the constant spill-over from the floor drain; pleas ensure this is a routine cleaning item as the staff table is right next to it - please clean and sanitize your front service under-counter freezer that has been turned off as it appears not to have been done yet
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - grease hood needs cleaning - lower compressor in back area appears to have significant ice/frost build-up that may be affecting its efficiency; shelving holding all three compressors appears to be compromised - please confirm and repair as necessary - ice machine needs sealing of ice making area door - tile around/behind deep fryers needs repair/replacing
  6. Monitoring

    6 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - ice-chilled inserts on cook-line need to have a deliberate controls for food safety
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - quat dispenser not dispensing quat at 200 ppm; please make-up sanitizer at 200 ppm min. until dispenser is fixed
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - blast freezer has significant ice build-up from a leak in the condensate line/system - unit turned-off and foods moved to another freezer during inspection; please repair and sanitize prior to putting back into service
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - front service area needs both dispensed soap and paper towel at both hand sinks
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): -need food safety plan for your operation
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - need to have a sanitation plan for your operation
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Items stored "on ice" for burgers were not being held at 4 degC. Smaller amounts would allow them to stay at the appropriate temperature and allow for better turn over
  9. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Cloth found in bucked with no sanitizer. Please ensure sanitizer solution is topped up as needed throughout the day.
  10. Monitoring

    0 infractions

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