Dairy Queen 27323
5501 50 Street Drayton Valley AB T7A 1W2 · Food - General
Inspection summary
Dairy Queen 27323 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 22, 2024. The most recent inspection, on February 20, 2026, recorded 4 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests.
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.
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 February 20, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 4 separate inspections, most recently on February 20, 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 2 times across 2 separate inspections, most recently on February 20, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 2 times across 2 separate inspections, most recently on February 20, 2026. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.
4 inspections
- Risk Management Inspection
4 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The facility does not have any written pest control records. Corrective action: Written pest control records must be maintained on a monthly basis from visits by a licensed pest control operator or by self-monitoring. A copy of a pest control checklist will be provided to you alongside this report.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- In the grilling area, there was a piece of soiled/contaminated cardboard placed underneath a pot that is used as a grease receptacle. This creates an unsanitary condition that can attract pests or lead to cross-contamination. Corrective action: Another material that is smooth, durable, easily cleanable, and impervious to moisture must be used under the pot going forward, or the cardboard must be replaced at least once per day.
- 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 bare wood surfaces in the drive thru area need to be rendered smooth, durable, easily cleanable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the prep table cutting boards has a substantial number of grooves and scratches that are quite deep, which hinders effective cleaning and sanitizing. Cross-contamination of food might occur as a result. Corrective action: This cutting board must be resurfaced or replaced to render it in a smooth, durable, and easily cleanable condition.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
5 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The facility does not have any written pest control records. Corrective action: Written pest control records must be maintained on a monthly basis from visits by a licensed pest control operator or by self-monitoring. A copy of a pest control checklist will be provided to you alongside this report.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- In the grilling area, there was a piece of soiled/contaminated cardboard placed underneath a pot that is used as a grease receptacle. This creates an unsanitary condition that can attract pests or lead to cross-contamination. Corrective action: Another material that is smooth, durable, easily cleanable, and impervious to moisture must be used under the pot going forward, or the cardboard must be replaced at least once per day.
- 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 bare wood surfaces in the drive thru area need to be rendered smooth, durable, easily cleanable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the prep table cutting boards has a substantial number of grooves and scratches that are quite deep, which hinders effective cleaning and sanitizing. Cross-contamination of food might occur as a result. Corrective action: This cutting board must be resurfaced or replaced to render it in a smooth, durable, and easily cleanable condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The floor of the walk-in freezer was sticky and foodstuffs were littered throughout.2. The storage cupboard underneath the blizzard-making station (that contains paper towels) has collected debris, foodstuffs, and staining. Corrective action: These areas must be cleaned consistently as part of your routine sanitation practices.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring 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?
- The bare wood surfaces in the drive thru area need to be smooth cleanable and non absorbent.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring 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?
- Floor tiles in front of the handsink have been replaced.Due to recent water damage within the facility, a restoration company has been employed to do repairs. Items still required for finishing - bare wood kickplate in the cake making area, Floor tiles/cove tiles still need to be installed, threshold for walkin cooler has sharp edges and requires proper install, stroage shelving to be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?