Skip to content
Loading map…

Dairy Queen

2557 Dobbin Rd West Kelowna BC V4T 2L6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen has been inspected 8 times by Interior Health Authority since January 7, 2015. The most recent inspection, on February 11, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on November 6, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on November 6, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 6, 2023. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 March 15, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 15, 2016. For example: 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?

About this data

These results come from Interior Health Authority, 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. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) The assembly line cooler, storing potentially hazardous foods, was not maintaining the temperature of 4C or below. A probe thermometer indicated that bacon from the cooler was at 17.8C and various chopped vegetables at 12-15C, with the lower compartments measuring at 5C. 2) Holding cabinet with burger patties were measured at 55C at the time of inspection. Corrective Action: 1) Due to the risk of rapid bacterial growth between 4C and 60C, the operator was advised to discard any potentially hazardous foods stored in the cooler for over 2 hours. As a temporary measure, the operator transferred foods from assembly line to the colder, lower compartments of the cooler. A) Operator is to ensure that all cooler units are able to maintain the temperature of 4C or below and regularly monitor the temperatures throughout the day. B) Operator is to send a photograph of a probe thermometer that indicates the cooler is maintaining 4C or below, via email. 2) Operator is to ensure that hot holding units are able to maintain the temperature of 60C or above to prevent pathogens from growing in the food. A) Operator is to ensure monitoring of hot holding units are routinely done throughout the day to ensure equipment are storing potentially hazardous foods appropriately. -- All other refrigeration and freezer units were in compliance during the inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) QUATS sanitizer solution was measured at 150 ppm in the sanitizer buckets. A) Operator stated that the sanitizer bucket has been there for 3 hours at the time of inspection. B) Operator was informed that the sanitizing agent in the solution decreases over time especially when there are a lot of contaminants within the solution. 2) Mechanical dishwasher's temperature was measured at 74.2C at the time of inspection- in compliance. Corrective Action: Operator is to ensure that the QUATS sanitizer is kept within the concentration of 200-400 ppm to make sure adequate sanitization is achieved when cleaning. Operator was advised to obtain timers for the sanitizer buckets to ensure that the sanitizer solution is being changed every 2 hours or as needed.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not in the facility at the time of inspection. Corrective Action: Operator is to obtain a copy of the franchise's sanitation plan and keep a copy at the facility for staff's reference.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer solution in pail was at <200ppm. Please change the sanitizer solution more often so it can be at 200ppm at all time. To help maintain sanitizer concentration, store only 1 cloth in the pail.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Meat found thawing on counter at room temp. Reminded staff to thaw PHFs in cooler or under cold running water to help thawing evenly and prevent temperature getting to >4C thus prevent pathogen growths.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Double serve cooler bottom compartment has food product at 8 C / 46.5 F
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • Observation(s): All requirements are met except that it is missing the healthy families BC mark on the informed dining brochure
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Lighting in the back by the dry food storage shelves beside the staff office need to be replaced; operator stated this will be fixed in the next few weeks
  8. Monitoring

    1 infraction

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Chocolate syrup stored and reheated in open "tin cans", operator agreed to start using stainless steel
      • 1 Observation, Low Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.

Nearby inspected facilities

Own this business? Add a badge to your website