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Dairy Queen #27304

1 - 6131 200th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Dairy Queen #27304 has been inspected 15 times by Fraser Health Authority since June 28, 2017. The most recent inspection, on March 4, 2026, found no infractions.

8 of 15 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, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on May 6, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on September 13, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on November 18, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 November 8, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on May 6, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff used tongs from inside the raw burger freezer (tongs stored on top of plastic bag directly on top of raw patties, to putting toppings on a bun without washing hands
      • Corrective Action(s): Proper FOODSAFE practice is to wash hands after touching raw meat or in this case tongs that are being stored on top of raw meat, then moving to touch ready to eat products. This was discussed with staff. This highlights the importance in taking FOODSAFE.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found beside washer and dryer and stack of syrup boxes, as well as between washer and dryer and syrup rack.
      • Corrective Action(s): Ensure holes/gaps in building envelope and interior walls are being fixed. Several issues noted on pest control report.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on either side of the washer & dryer.
      • Corrective Action(s): Clean and sanitize the area by Nov 19/25
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member on site with a valid FOODSAFE certificate
      • Corrective Action(s): Ensure one person at all times, has a valid FOODSAFE certificate by Dec 1/25
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on site with a valid Foodsafe certificate.
      • Corrective Action(s): Manager is the only one with Foodsafe and they aren't on site at the time of inspection. Ensure one person at all times has a valid Foodsafe certificate, therefore have more staff take Foodsafe by Feb 25/25
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Burger toppings include cheese measured at 7C in the prep cooler.
      • Corrective Action(s): Ensure time/temperature monitoring is occurring. Discard food after 4 hours if maintained above 4C. Operator stated that product is discarded every 2 hours. This must be time and temperature monitored. Date to be corrected: Immediately.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and dust observed on the fan in walk-in freezer.
      • Corrective Action(s): Clean and maintain fan to prevent contamination of food by the dust and debris. Date to be corrected by: 2021/05/13
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Drying rack is rusted.
      • Silicon behind handsink is peeling and moldy.
      • Corrective Action(s): Replace drying rack.
      • Remove silicon and refinish area to provide a cleanable area that is impervious to moisture.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit not posted in a conspicuous location
      • Corrective Action(s): Post permit in a location where customers can easily see it - Date to be corrected by: May 29
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A tray of small tools and other small maintenance items was stored on a shelf directly above the kitchen prep counter area.
      • Corrective Action(s): Tray was moved to office area immediately at time of inspection to reduce risk of roreign object contamination.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Small upright freezer at front counter has a ceiling tile used as a levelling device
      • Corrective Action(s): Use a method of levelling that is both easily cleanable and non-porous. A ceiling tile is neither and can be a source of contamination when getting wet from floor mopping - Date to be corrected by: May 29
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese and tomato slicer in on line cooler are 8C.
      • Corrective Action(s): Do not store packages of cheese curds underneath inserts in this cooler as they block the cold air circulation. Cheese slices stored in frozen insulated container must also be changed more often. Container was primarily thawed during inspection. *Corrected during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soiled, reusable utensils found stored in bucket of water at 22C.
      • Corrective Action(s): Utensils are to be stored in a bucket of ice water maintained below 4C to discourage baterial growth. Ensure that ice is maintained. Utensils were rewashed and ice reaplced during inspection.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fly light is above food preparation area.
      • Corrective Action(s): Move light away from preparation area or replace with a unit that has a catch basin.
      • Violation Score: 3

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