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Dairy Queen 26942

50 8 Street NW Medicine Hat AB T1A 6P1 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen 26942 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 16, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 September 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 7 separate inspections, most recently on September 16, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 October 24, 2023. 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.

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pair of fluorescent lamps in the main kitchen area is dim/not fully lit.Lighting in the ventilation canopy is deficient for its four fixtures: 1. Two bulbs are missing. 2. One bulb is dimly lit. 3. Two solid glass covers are missing. 4. One bulb is burned out.Lamps of a ceiling fixture in the back supplies area are not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in freezer is dirty.Floor areas under equipment and counters are dirty.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pair of fluorescent lamps in the main kitchen area is dim/not fully lit.Lighting in the ventilation canopy is deficient for its four fixtures: 1. Two bulbs are missing. 2. One bulb is dimly lit. 3. Two solid glass covers are missing. 4. One bulb is burned out.Lamps of a ceiling fixture in the back supplies area are not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in freezer is dirty.Floor areas under equipment and counters are dirty.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- An oil puddle was observed on the floor beneath the deep fryers. - Black grime build-up was noted on the casters/wheels of tables and equipment. - Black grime was observed inside the ice cream walk-in cooler, specifically on the condenser cover and some tubes.Please ensure all of these areas are cleaned.September 17, 2025 update:Black grime in the ice cream walk-in cooler has been cleaned. Food debris and grease were observed on the floor beneath the deep fryers. Please ensure the deep fryers are pulled out to thoroughly clean the area, including the casters/wheels.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the bucket placed in the kitchen was measured 0 ppm quats. The operator promptly refilled a new bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the burger prep cooler was elevated, ranging between 9–10 °C. The operator explained that the lid had been left open and the door was frequently opened and closed due to a busy period. In the meantime, the operator promptly adjusted the temperature settings and committed to closely monitoring the cooler’s temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- An oil puddle was observed on the floor beneath the deep fryers. - Black grime build-up was noted on the casters/wheels of tables and equipment. - Black grime was observed inside the ice cream walk-in cooler, specifically on the condenser cover and some tubes.Please ensure all of these areas are cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • All areas have been cleaned, except for the small cooler located near the drive-thru window. A puddle of water was observed at the bottom of the cooler. There was no food stored at the bottom, and the temperature was measured at 2°C. The operator indicated that they will investigate and check for the possible cause of the water accumulation.
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal item (moisturizer) was placed on a food handling surface. The operator removed the item promptly.
    • 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 exhaust hood had grease build-up which can be potential source of food contamination and poses a fire hazard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- oil puddle was observed under the deep fryer- food debris was observed under the counter beside the deep fryer- grime build-up was noticed at the bottom shelf in the small cooler located near the drive-thru window.- black substances that resemble mould were observed inside one of the walk-in coolers on the walls, the condenser cover, near the entrance door, and dispenser pipes. Please ensure all of these areas are cleaned and sanitized.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fries/burger cooler glass 'reach-through" doors next to grill are not closing properly Action: Repair glass doors so they close securely so cooler temperatures can be maintained
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. spilled material on floor under unused cooler near back door2. inside lower level of burger line cooler has food splatter and debrisAction:1. clean floor of leaked/spilled material 2. thoroughly clean inside line cooler of spilled food and debris
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fume hoods over grills have grease build-upAction: Have fume hood grills professionally steam cleaned

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