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Dairy Queen 27155

5914 Main St Osoyoos BC V0H 1V3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen 27155 has been inspected 8 times by Interior Health Authority since July 26, 2018. The most recent inspection, on May 6, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

  • 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 12, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 6, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 9, 2022. 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 once on March 9, 2022. 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 July 26, 2018. For example: 1 Are proper cooking procedures followed?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food debris on freezer door labeled "new blizzard toppings". Food debris left on floor in back area. Clean food debris from these areas. Unsealed wood floor under ice cream machine. Repair flooring so that is it smooth, durable and easily cleanable. Cracked floor tiles in multiple areas in kitchen. Repair tiles so that floor is smooth, durable and easily cleanable. Front sink faucet has metal pieces which have chipped off. Repair or replace this faucet. Do not keep peanuts/toppings too close to the paper towel dispenser. Droplets from wet hands may land in the toppings. Glass of water with seeds and/or corn left on the floor. Remove materials not needed for operation from the premises. Reminder that foods not in immediate use should be covered in storage.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, QUAT test strips were observed expired. Ensure new QUAT test strips are purchased. Sanitizer test strips must be accurate and frequently used to monitor for adequate sanitizer concentration strength.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): At the time of inspection, a large pool of water was observed below black pipes in the basement area. Ensure to fix any leaks to prevent water pooling onto the floor and attracting pests.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Small amount of water dripping onto floor in basement. Pest control invoice notes gaps where pests may enter the building. Corrective Actions: -Fix leak to prevent water from pooling on floor and attracting pests -Address pest entryways identified in pest control invoice (e.g. sealing gaps along windows)
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): In hot holding unit the tray on the bottom right hand side containing the hamburgers is not hot enough. Staff advised product held for 20 min max. The unit must hold all food items at require temperatures.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution concentration is not strong enough. The sanitizer dispenser unit broke 2 days ago and is not working properly. Until repaired manually mix sanitizer and test strength with the test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Liquid Gravy (Made from powder) was cooked to only 71.1 Degree Celsius in the boosting oven

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