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Dairy Queen 27295

9509 68 Avenue Grande Prairie AB T8V 7X8 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen 27295 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 17, 2026. The most recent inspection, on September 29, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 3 times across 2 separate inspections, most recently on September 21, 2026. 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 5 times across 3 separate inspections, most recently on September 29, 2026. 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?

  • 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 5 times across 2 separate inspections, most recently on September 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 2 separate inspections, most recently on September 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Risk Management 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?
      • Tile underneath the deep fryer is damaged. Ensure tile is replaced.
  2. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several refrigeration units including freezers are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff area: paper towel dispenser is empty, and liquid soap dispenser is damaged.Ensure paper towel dispenser is refilled and replace the damaged liquid soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tile underneath the deep fryer is damaged. Ensure tile is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board (cake decorating prep cooler) is wrapped with plastic and is stained. Ensure cutting board has been thoroughly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stopper/plug for the drain is not in good repair. Plastic is used to properly seal the drain to hold water.Ensure new stopper/drain plug is obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor underneath the food equipment in the drive thru area are dirty.Ensure floor underneath the equipment is cleaned and maintained.
  3. Initial Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wash gloves. Food handler was educated on glove use and instructed to remove gloves and wash hands.Ensure glove use policy is in place. Gloves must be discarded after each use and hand must be washed prior to wearing gloves. Glove use does not replace hand washing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several refrigeration units including freezers are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mushroom gravy was at 41 Deg C. Food handler was instructed to reheat the mushroom gravy again. Ensure hot holding unit is 60 Deg C before cooked or reheated food is placed in it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two hand washing sinks (front counter and drive thru area) are not equipped with single use paper towel or liquid soap dispenser. Ensure single use paper towel and liquid soap dispensers are installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff area: paper towel dispenser is empty, and liquid soap dispenser is damaged.Ensure paper towel dispenser is refilled and replace the damaged liquid soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tile underneath the deep fryer is damaged. Ensure tile is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board (cake decorating prep cooler) is wrapped with plastic and is stained. Ensure cutting board has been thoroughly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3 compartment sinks: middle sink is leaking and duct tape is used to prevent water from leaking. Ensure 3 compartment sink is either repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stopper/plug for the drain is not in good repair. Plastic is used to properly seal the drain to hold water.Ensure new stopper/drain plug is obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor underneath the food equipment in the drive thru area are dirty.Ensure floor underneath the equipment is cleaned and maintained.

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