Skip to content
Loading map…

Dairy Queen 27283

10421 51 Avenue NW Edmonton AB T6H 0K4 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen 27283 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on November 4, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on June 27, 2024. 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 6 times across 3 separate inspections, most recently on November 4, 2025. 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 June 27, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 June 27, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 29, 2023. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Demand Inspection

    3 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 small section on the edge of the door located between the office and the front food service area was observed to be in disrepair and is no longer smooth and easy to clean. Ensure the indicated door is repaired to be smooth and easy to clean to help facilitate effective cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ice machine present in the back area had a rust buildup inside it. Action:-Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A small 3-drawer plastic cart in the back storage area was observed with a buildup of grime. Ensure the indicated cart is cleaned and sanitized.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The scoop was being stored inside the ice machine and the handle of the scoop was touching the ice. Action taken:-Staff was instructed to store the scoop out of the machine inside any empty container for the complete elimination of risk of cross contamination of ice via hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures of all the cooler, freezer and hot holdings were in compliance with the Food Regulation except the sliced tomatoes and sliced lettuce stored in the containers placed above the ice cubes. The temperature was measured at 14C. Action taken:-Staff was instructed to put more ice cubes and submerge the containers completely in the ice cubes for the uniform cooling of the food stored inside the containers. Since it had been only 1 hour the sliced tomatoes and lettuce were stored on the ice cubes, the food items were not discarded. -Education was provided to frequently monitor the temperature of the sliced tomatoes and lettuce.
    • 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 handwashing sink was leaking. Water was dripping below the sink. Action required:-Get the plumbing repairs done by the plumber.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The cutting board present at the front area had deep cuts filled with dirt, debris. Action required:- Replace the indicated cutting board as it is not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ice machine present in the back area had a rust buildup inside it. Action:-Cleaning is required.
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in back hallway (above the mop sink) was not functioning properly - hallway was dimly lit. ACTION: repair lighting.Island counter next to dishwashing area had chipped paint & exposed surfaces. ACTION: repair counter shelving/surfaces so they are in good repair.Strong sewage odour emanating from the staff washroom. ACTION: clean washroom & monitor for continuous odour. If it persists, please contact plumber to ensure it is not indicative of ongoing issues.
  4. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs of cooked foods were not logged on a day last week. The operator is to follow up with all staff to ensure temperature logs are consistently being recorded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs reveal that certain food items are not consistently being cooked to their minimum temperatures (chicken, burger patties). The operator is to follow up with all staff to reinforce the importance of adhering to proper cooking temperatures and ensuring accurate record-keeping.

Nearby inspected facilities

Own this business? Add a badge to your website