Skip to content
Loading map…

Dairy Queen

163 Hampton Rd, Rothesay NB · Food Premises

Official record from New Brunswick →

Inspection summary

Dairy Queen has been inspected 8 times by New Brunswick Department of Health (Health Protection Branch) since December 13, 2023. The most recent inspection, on April 29, 2026, recorded 4 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 4 separate inspections, most recently on April 29, 2026. For example: Rodent and Insect Control

  • 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 3 separate inspections, most recently on May 1, 2025. For example: Cleaning and Sanitizing

  • 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 4 times across 3 separate inspections, most recently on May 1, 2025. For example: Hand Washing Station(s)

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on December 15, 2025. For example: Detergents and Chemical Use and Storage

  • 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 June 27, 2024. For example: Frozen Storage

About this data

These results come from New Brunswick Department of Health (Health Protection Branch), 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. Routine Inspection

    4 infractions

    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
    • Rodent and Insect Control
      • Openings to the outside shall be screened.
  2. Routine Inspection

    3 infractions

    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  3. Routine Inspection

    6 infractions

    • Detergents and Chemical Use and Storage
      • A suitable food grade sanitizer shall be available and at the recommended concentration.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  4. Routine Inspection

    5 infractions

    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Hand Washing Station(s)
      • Paper towel shall be in a dispenser.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  5. Routine Inspection

    2 infractions

    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
  6. Routine Inspection

    6 infractions

    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • Demonstrating Knowledge
      • Staff shall be knowledgeable about the food handling procedures used by the licensee for potentially hazardous food.
    • Demonstrating Knowledge
      • For Class 4, at least one person who holds a certificate confirming his or her successful completion of a food handler program as described in Section 39(1) of the Food Premises Regulation must be present at all times in the area of a food premises where and when food is being prepared.
    • Cleaning and Sanitizing
      • Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    8 infractions

    • Refrigerated Storage (Temperature)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Demonstrating Knowledge
      • For Class 4, at least one person who holds a certificate confirming his or her successful completion of a food handler program as described in Section 39(1) of the Food Premises Regulation must be present at all times in the area of a food premises where and when food is being prepared.
    • Food Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • Sanitizer solution shall be used in strict accordance with the manufacturer’s instructions on the label (recommended strength and contact time).
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.

Nearby inspected facilities

  • A&W

    167 Hampton Rd, Rothesay NB E2E 2R3

    3 inspections

  • Nela's Kitchen

    500 157 Hampton Rd, Rothesay NB E2E 2R3

    4 inspections

  • Subway

    Unit 100 157 Hampton Road, Rothesay NB E2E 2R3

    3 inspections

  • Tim Hortons

    173 Hampton Rd, Rothesay NB E2E 2R3

    3 inspections

  • Sobeys #495

    140-142 Hampton Road, Rothesay NB E2E 2R1

    3 inspections

  • Amici Pub & Eatery

    170 Hampton Rd, Quispamsis NB E2E 4J8

    3 inspections

  • Mexi's

    170 Hampton Rd, Quispamsis NB E2E 4J8

    8 inspections

  • KV Chinese

    170 Hampton Road, Quispamsis NB

    14 inspections

Own this business? Add a badge to your website