Dairy Queen 27136
6732 4 Street NE Calgary AB T2K 6G9 · Food - General
Inspection summary
Dairy Queen 27136 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on September 9, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.
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 December 13, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 4 times across 4 separate inspections, most recently on August 18, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 2 times across 2 separate inspections, most recently on August 18, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 December 13, 2023. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Leftover protective adhesive stickers were observed on the soak tank located beside the three-compartment sink. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cake utensil cupboard requires cleaning.**Please have this item cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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?
- 1) The lining of the ceiling tiles above the bread toaster located on the service line were observed to be peeling and trapping contaminants.Please replace the peeling tiles.2) The faucet located at the three-compartment sink was observed to be leaking from the faucet head, and the hot and cold handles.Please repair the indicated area to ensure it is no longer leaking.3) Protective covers for the ceiling light fixtures were observed to be missing above the three-compartment sink. These covers are essential for protecting food products from physical contamination in the event that a bulb were to shatter.Please install light covers that are smooth, and easily cleanable. If the bulbs are shatterproof, please send receipts or information about the bulbs to the undersigned PHI.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Leftover protective adhesive stickers were observed on the soak tank located beside the three-compartment sink. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.2) Deep grooves were observed on the cutting board surface located on the prep table along the service line, creating areas that can trap contaminants.Please resurface or replace the cutting boards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler at the front service Desk in the right corner, adjacent to dry storage had a damage on the inside cover. The manger arranged to make the adequate repairs within a week. **Please repair the prep cooler within a week.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A portable washing machine was being used in the dishwashing area. The washing machine was being stored below the compartment sink when not in use and brought forward when being used before operations. The washing machine was being filled with water through the use of pail/buckets, then being drained through the floor drain in the kitchen. The inspector informed the manager that they may fill the washing machine as such, but the wastewater must be discarded at the utility mop sink. Please ensure to create detailed written instructions on this process for all staff to easily access. The long-term recommendation in this case is to find a separate storage for the washing machine away from any food preparation and storage area, including the dishwashing area, and have a water access at the utility sink so that the washing machine can be filled there instead of at the compartment sink to prevent the risk of contamination during the washing activity. The back storage was suggested for storage during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit, being the Pepsi Cooler, was measured at 10°C. High-risk food items, including sauces, were being stored in the cooler. The inspector informed the staff/manager that all high-risk food items must be stored at or below 4°C. During the inspection, all the food items in the unit, as described, were transferred to a functional unit. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below. **FIX THE REFRIGERATION UNIT.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Used/dirty tongs were being stored in room temperature. The staff and manager said that they do not change the tongs throughout the day and just washes it at the end of the day. The inspector informed the manager that storing used tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make tongs single use - use and discard immediately, new tongs each time after use.**NOTE (2023-12-15). The manager decided to go with storing the tongs in a hot-holding unit/food warmer moving forward. Thus, please ensure to routinely check the temperature of the water so that it remains at or above 60°C at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?