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Dairy Queen

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

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 24, 2024. The most recent inspection, on September 25, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on September 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on May 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • No glue boards in the mechanical mouse traps. Pest control was done by the owner, inadequate monitoring traps placed in the facility to properly monitor for pest activity.Place more pest traps and monitor them once a month.5/13/2026 - Repeat violationPest control records were not maintained.-Ensure that the pest control records are maintained.
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front Blizzard toppings prep cooler was measured between 11 to 12 degrees C. in the bottom. Milk and cream were stored in the bottom of the prep cooler. Fix the cooler and store all cold perishable foods at 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • September 16, 2026, inspectionImproper set-up of ice bath. The ice was not touching the bottom of insert containers that were holding the sliced tomatoes, onions and lettuce. Proper ice bath is to make sure ice and water comes up to the level where the product is. 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?
      • Pest control was done by the owner, inadequate monitoring traps placed in the facility to properly monitor for pest activity.Place more pest traps and monitor them once a month.5/13/2026 - Repeat violationPest control records were not maintained.-Ensure that the pest control records are maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grey stains were observed on the walk-in cooler and walk-in freezer doors. Clean the doors.2) Blizzard cover was repaired with masking tape.Fix the blizzard cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris and drink syrups on the floor by the pop dispensers. 2) Dust and debris in the front service cupboards. Clean these areas.
  3. 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
  4. 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.
  5. 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.

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