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Dairy Queen

200 - 1500 Main Street SW Slave Lake AB T0G 2A0 · Food - General

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink closest to the deep fryers was repaired for leaks but now cannot supply hot water.Update July 10/ Still no hot water at handwashing sink and worker indicated the staff were using it. A sign was made during inspection informing staff not to use the sink.Update July 13 '26/ Both handwashing sinks cannot supply hot water. The one near the ice cream station is slightly warmer. The hot and cold handles on both are also not accurate, as the hot handles supply colder water than the cold handles. ENSURE:All handwashing sinks are able to supply hot and cold water at all times.Until hot water is made available on both handwashing sinks, use the handwashing sink closer to the ice cream station.
  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink closest to the deep fryers was repaired for leaks but now cannot supply hot water.Update July 10/ Still no hot water at handwashing sink and worker indicated the staff were using it. A sign was made during inspection informing staff not to use the sink.ENSURE:All handwashing sinks are able to supply hot and cold water at all times.Until hot water is made available, use the other handwashing sink.
  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink closest to the deep fryers was repaired for leaks but now cannot supply hot water.ENSURE:All handwashing sinks are able to supply hot and cold water at all times.Until hot water is made available, use the other handwashing sink.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth left on work surface. Moved to a sanitizing solution during inspection and work surface re-sanitized.ENSURE:All used cleaning cloths are either stored in a sanitizing solution or a hamper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The western handwashing sink, which wasn't leaking, was voluntarily turned off by the staff. No leaks were observed when turned back on.The facility is required to have at least one fully operational dedicated handwashing sink at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The front exterior and interior double doors have pest entry points along the bottom and in the middle where the doors meet. Daylight should not shine through the bottom or middle of an exterior door when viewed from the inside. ENSURE:All pest entry points are sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink near the cooking line is in disrepair and leaking. The staff had turned the water off. There is a second handwashing sink in the kitchen near the ice cream station that can be used until the other one is repaired. ENSURE:The entire facility is maintained in good repair.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fans in large walk-in cooler are in an unsanitary condition. ENSURE:The entire facility is maintained in a sanitary condition.
  7. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Several sanitizing cloths were observed on the countertops. Sanitizer cloths must be stored in a sanitizing solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Handwash station in the men's bathroom did not have soap. This was corrected during the inspection. Please ensure that soap and paper towels are provided at all times for handwashing.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand sink located next to the entrance of the kitchen was observed to be in disrepair. Staff have to turn on the water using a valve underneath the sink. The hot & cold handles on the sink are unable to control the flow of water. Ensure that this hand sink is serviced and maintained in good working condition.**Note: There is another hand washing sink available for staff to use for proper hand hygiene**Update (February 20, 2025): The hand sink is still in disrepair. Operator stated that the replacement part for the sink and repair will be completed by March 7, 2025.
  10. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand sink located next to the entrance of the kitchen was observed to be in disrepair. Staff have to turn on the water using a valve underneath the sink. The hot & cold handles on the sink are unable to control the flow of water. Ensure that this hand sink is serviced and maintained in good working condition.**Note: There is another hand washing sink available for staff to use for proper hand hygiene
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was posted on the wall at the front counter. Ensure that the most up to date food handling permit is printed out posted.
  11. Monitoring Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • White queso dip was stored in its original opened metal can. Canned foods must be transferred to food grade packaging once opened, to protect food from leaching metal.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was a very strong odour throughout the facility, emanating from the in-floor grease trap system, and reaching through to the dining area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The strong odour throughout the facility is linked with the frequency of maintaining the grease trap system. There was an uncapped floor drain that was encrusted with grease that must be cleaned and serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls underneath and behind equipment are dirty and must be cleaned and sanitized thoroughly, and on a more frequent basis.