Skip to content
Loading map…

Dairy Queen #26952

821 102 Avenue, Dawson Creek, V1G 2B4 · Restaurant

Official record from Northern Health →

Inspection summary

Dairy Queen #26952 has been inspected 6 times by Northern Health Authority since June 21, 2022. The most recent inspection, on August 11, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on August 11, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on July 21, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 30, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 21, 2026. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

  • 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 3 times across 3 separate inspections, most recently on July 21, 2026. For example: 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

About this data

These results come from Northern 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.

6 inspections

  1. Follow-Up Inspection

    1 infraction

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The lower shelf of the baking table has been covered with cardboard, paper and other things. This is not sanitary. Operator must ensure that food contact surfaces/equipment/utensils are smooth, durable and easy to clean.
      • Corrective Action: Remove all cardboard or paper on the food contact surface. Clean and maintain in sanitary condition. Repair or replace the surface if it is no longer in good order.
  2. Follow-Up Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Deodorant and hand lotion observed at the hand washing station at the back. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: These were removed. Protect all foods from airborne contaminants, and contact with objects and staff by storing all personal and non food items separate and isolated from food items.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: In the bakery area, food contact surfaces and utensils not maintained in sanitary manner. Accumulation of crumbs, debris on surfaces as well as on the floor. Also, at the front, shelves where disposable items are stored were not sanitary. Stains from drips (from the machines used to make drinks) observed on the plastic. These conditions could contaminate food which could cause serious illness.
      • Corrective Action: Bakery area and front should be deep cleaned. All vertical and horizontal surfaces. This should be maintained
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: In the bag area, there are equipment stored there that aren't used for the operation of food premises.
      • Corrective Action: Bag area should be decluttered, organized and everything not needed for the operation of the food premises removed.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the food handlers on site had FoodSafe level 1 or equivalent.
      • Corrective Action: Manager has FoodSafe level 1 or equivalent but in their absence no one in food premise has the certificate. Operator is aware in their absence, there must be at least one food handler with FoodSafe level 1 or equivalent at all times during operating hours.
  3. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In walk-in cooler, scoops to obtain or move ingredients or product left in the bins. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: In the front area, disposable cups and other items for serving drinks are stored on shelves under large equipment used to dispense drinks. Stains on the packages from drips from the drinks made.
      • Corrective Action: Change location where these items are stored or clean and maintain them in sanitary condition.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, crumbs, debris on floors, shelves, in between large equipments at the front, in cooking and baking areas.
      • Corrective Action: All surfaces, vertical and horizontal surfaces, should be cleaned on a regular basis and maintained in sanitary manner.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Also, bag area for cleaning stuff is cluttered. These conditions could attract pest which could contaminate food and cause serious illness.
      • Corrective Action: De-clutter and organize the bag area for cleaning stuff.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager was not present at time of inspection. No staff present has FoodSafe or equivalent. Food handlers should take training to know safe food handling practices to prevent food borne illnesses.
      • Corrective Action: In operator's absence at least one food handler present should have FoodSafe level 1 or equivalent
  4. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dust build up on ice machine which could contaminate ice. (Public Health significance) - Contamination of food (including ice) from contact with dirt can cause serious illness.
      • Corrective Action: Clean ice machine on a regular basis to prevent the build up of dust
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Personal belongings (back pack, water bottle) observed on same shelf as dry foods. Contaminant from personal items could contaminate food.
      • Corrective Action: Personal belongings should be stored separate from food.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present had FoodSafe certificate or equivalent. Food handlers should take training to know what is expected when handling food.
      • Corrective Action: Operator to ensure at least one staff with FoodSafe certificate or equivalent should be present at all times during operation.
  5. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food (cheese) was observed in a cooler located in the right corner of the kitchen. The cheese was in the cooler for 2 hours and was tested (with a probe thermometer) and measured at an internal temperature of ~11°C during inspection. Public Health Significance - Refrigeration units that hold potentially hazardous foods must maintain a temperature below 4°C at all times to prevent the growth of dangerous micro-organisms that can lead to foodborne illness.
      • Corrective Action: Operator moved cheese products to walk-in cooler. Operator to stop using the ineffective cold holding unit until it is replaced or serviced and can maintain a temperature of 4°C or colder at all times. Operator to monitor right corner cooler and log temperatures daily.
  6. Routine Inspection

    0 infractions

Own this business? Add a badge to your website