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Dairy Queen #27081

106 - 8140 120th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Dairy Queen #27081 has been inspected 12 times by Fraser Health Authority since August 26, 2021. The most recent inspection, on August 13, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The last 5 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.

  • 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 4 separate inspections, most recently on May 7, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on May 7, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on May 18, 2023. 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 August 26, 2021. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

About this data

These results come from Fraser 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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in pails with wiping cloths measured at 0-100 ppm QUATs concentration tested with test strip. Staff refilled sanitizer which measured at 200 ppm QUATs concentration with test strip.
      • Corrective Action(s): Prepare QUATs sanitizer at a concentration of 200 ppm as per manufacturer instructions every 2 hours (or as per approved sanitation plan). Verify sanitizer strength throughout the day with available QUATs test strips.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few house flies observed on site. Doors observed propped open during inspection. Staff stated that the grease trap was serviced this morning.
      • Corrective Action(s): Keep all doors closed to prevent pest entry on site. Monitor fly population and contact pest control company to assess and apply treatment if necessary to remove current population of flies.
      • To be corrected by: immediately
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in pail (X1) measured at 100 ppm with QUATs test strip. Staff replaced sanitizer with new solution which measured at 200 ppm QUATs concentration with test strip during inspection.
      • Corrective Action(s): Replace sanitizer in pails as per approved sanitation plan. Verify sanitizer strength with QUATs test strips, ensuring sanitizer is at a concentration of 200 ppm for adequate sanitizing of all food contact surfaces and equipment throughout the day.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Five to ten drain/fruit flies observed near preparation sink near the front service area. Yellow sticky fly traps are observed in place in affected areas.
      • Corrective Action(s): Monitor fly population and contact pest control company if number of flies remains the same or increases. Contact pest comapny to assess and apply treatment as necessary.
      • To be corrected by: immediately
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed tongs at the cook line stored on paper towels soaked with grease and other food debris.
      • Health Rationale:
      • Paper towel cannot be easily cleaned and sanitized, hence tongs stored on the paper towels are not maintained in a sanitary condition. Grease and accumulation in paper towels increases the risk of pathogen growth and/or toxin production, leading to potential contamination of food and potential foodborne illness.
      • Corrective Action:
      • Operator removed the tongs and paper towels and replaced with clean tongs in separate container at the time of inspection. Ensure tongs are cleaned and sanitized and maintained in a sanitary condition.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a scoop with no handle submerged in the Oreo crumble container in the dry storage area.
      • Health Rationale:
      • Scoops submerged in the dry goods container increases the risk of potential cross-contamination due to staff accidentally touching the food when reaching in. This may lead to potential foodborne illness.
      • Corrective Action:
      • Operator removed the scoop and replaced with a clean scoop (with a handle) in a separate container at the time of inspection. Ensure scoops are stored clean and not submerged to protect food from potential contamination.
      • Corrective Action(s):
      • Violation Score:
  9. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food debris.
      • Corrective Action(s): Clean and sanitize aforemetioned items. Can opener must be cleaned and sanitized after each use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front entrance handwashing sink observed to have impliements used for blizzard inside the hand sink basin.
      • Corrective Action(s): Ensure all handwashing sink are not obstructed at all times to ensure proper hand hygiene.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Bacon in the hot holding unit measured at 24C. Gravy measured at 30C in the hot holding unit. Operator informed that they are reheating the aforementioned food items in the hot-holding units.
      • Corrective Action(s): Discard the aforementioned items. All food must be reheated and cooked in the convectional oven and achieve an internal temperature of at least 74C prior to putting it in the hot-holding unit. Corrected by: Immediately.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food accumulation.
      • Corrective Action(s): Clean and sanitize the can opener blade after each use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer buckets measured between 0-100ppm.
      • Corrective Action(s): Replace QUATs sanitizer solution in the sanitizer buckets. QUATs solution must be at 200ppm. Replace QUATs solution every 2 hours or when solution is visably soiled to ensure that proper santizer concentration strength (i.e.: 200ppm).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station at the cake area observed to have kitchen utensils (i.e.: spatula) inside the handsink basin.
      • Corrective Action(s): Ensure all handwashing stations are clear from all obstructions to faciliate proper handwashing.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff not using liquid hand soap when washing their hands.
      • Corrective Action(s): Ensure that proper handwashing is conducted by all staff by using hot and cold running water, liquid soap, and paper towels. Educated operator on-site to properly wash their hands.
      • Violation Score: 5

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