DAIRY QUEEN

2036 ROBERTSON RD OTTAWA ON K2H 5Y8 · Food Safety

10 inspections

1. Routine inspectionJun 4, 2026

   2 infractions

   • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
     • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
   • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
     • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
2. Complaint-based inspectionFeb 17, 2026

   0 infractions

3. Routine inspectionFeb 10, 2026

   1 infraction

   • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
4. Routine inspectionNov 28, 2025

   6 infractions

   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
     • Provide racks, shelves or pallets designed to protect the food from contamination.
   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
     • In compliance. Accurate indicating thermometers available in all refrigeration and hot holding units.
   • Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition.
     • The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
   • The levels of illumination required are maintained in the food premise during all hours of operation.
     • Maintain the levels of illumination required under Ontario Regulation 332/12 (Building Code) during all hours of operation.
   • Multi-service utensils shall be cleaned and sanitized after each use.
     • Clean and sanitize multi-service articles after each use.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
5. Complaint-based inspectionSep 15, 2025

   0 infractions

6. Complaint-based inspectionJul 13, 2025

   2 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
   • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
7. Complaint-based inspectionJun 23, 2025

   0 infractions

8. Routine inspectionMay 27, 2025

   0 infractions

9. Routine inspectionAug 27, 2024

   0 infractions

10. Routine inspectionJan 5, 2024

    0 infractions