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Dairy Queen 27405

2547 17 Street NW Edmonton AB T6T 0Y7 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen 27405 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on July 7, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 June 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 7, 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 2 times across 2 separate inspections, most recently on June 16, 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?

  • 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 once on June 16, 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control records were not observed. Ensure pest monitoring is completed once a month and records are available for review.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recently bulk cooked gravy was being cooled at room temperature. Ensure food is cooled safely and rapidly in an ice bath or using an ice wand or by portioning into smaller container, before moving into the cooler within the 6 hours cooling period.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen syrups were being thawed at room temperature to refill the desert station. Ensure frozen syrups are thawed safely under cold running water or in a cooler overnight.
    • 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?
      • Pest control records were not observed. Ensure pest monitoring is completed once a month and records are available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • - The safety belt on the changing table of the male washroom was in disrepair. Ensure belt is replaced or repaired.
    • 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 ventilation hood was operational but past its due date for professional maintenance. Ensure ventilation hood is cleaned.-----------------------------------------------------------------------At the time of inspection, hood fan was not operational. A heavy build up of smoke and vapours were present throughout the facility. Do not use equipment that requires the hood fan, including fryers and grills, until the canopy is repaired. Staff indicated that a technician was on their way to the facility. Cooking can resume when the equipment is repaired. Additional cleaning may be required following the build up of smoke in the facility.
  3. 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?
      • At the time of inspection, hood fan was not operational. A heavy build up of smoke and vapours were present throughout the facility. Do not use equipment that requires the hood fan, including fryers and grills, until the canopy is repaired. Staff indicated that a technician was on their way to the facility. Cooking can resume when the equipment is repaired. Additional cleaning may be required following the build up of smoke in the facility.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table by cook line was 8C. Please monitor and ensure it maintains foods below 4C.

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