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Dairy Queen

2126 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution in buckets were measured at less than 200 ppm concentration. Ensure QUATs sanitizer is maintained at 200 ppm concentration for effective sanitization.**Sanitizer was refilled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler located next to the upright freezer in the prep area was found to be holding a temperature of 12°C. This unit must be repaired to ensure it consistently maintains a temperature of 4°C or below.**Please repair prep cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 5/13/2026 - Repeat violation Sliced tomatoes, lettuce and pickles were measured on the ice at 9 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or greater.
    • 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?
      • 5/13/2026 - Repeat violationPest control records were not maintained.-Ensure that the pest control records are maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the walk-in cooler under the back shelves. Ensure the cooler is maintained in a clean and sanitary manner.**Please clean
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced tomatoes, lettuce and pickles were measured on the ice at 9 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front sink was also used as a dumping sink.-Ensure that the hand sink is designated for hand washing.
    • 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?
      • Pest control records were not maintained.-Ensure that the pest control records are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1)Dirt and grease accumulation was observed on the exhaust hood.-Ensure that the exhaust hood is cleaned.2) Gap was noticed around the pipe under the 3- compartment sink, food prep sink above the electric panels. -Seal the gaps.3) Raw wood was getting exposed on the food shelves.-Repaint/replace the shelves.4) Couple of tiles near the 3- compartment sink was broken.-Fix the tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris, grease accumulation was noticed under the fryers and behind he cook-line.2)Dirt and debris noticed besides the front hand sink.-Clean the above-mentioned areas 3) Temperature logs were incomplete.-Ensure that the temperature logs are maintained daily.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced burger toppings such as tomatoes, lettuce etc. were measured stored at temperatures above 4C. Ice well barely had any ice. - Cut vegetables are considered as perishable foods and must be stored at 4C or less. Ensure containers are surrounded by ice all times.