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Dairy Queen 27407

116 - 3880 104 Avenue NE Calgary AB T3N 0T1 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen 27407 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 11, 2024. The most recent inspection, on April 30, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

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 once on October 11, 2024. 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 once on October 11, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on March 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 on March 26, 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?

  • 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 on March 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The floor flushed grease interceptor was releasing an odor and the covers had signs of corrosion.Repair or replace the grease interceptor.
  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were opened food cans under refrigeration.Transfer food from cans into food grade containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a cork board above the cake decorating table with flaking pieces.The cork board was discarded during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was water pooling around the floor drain by the ice machine. Repair the drain lines and ensure that wastewater is porperly discharged into the sanitary sewage system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The nail brush at the hand sink located by the blizzard mixer was unclean.Clean or replace the nail brush.2) There was debris on equipment in the walk-in unit that was being used as a dry storage room.3) There was debris in the small line cooler located in the dishwashing area. This cooler was not being used.Keep equipment and surfaces clean. Remove items that are no longer required to operate a food establishment.4) There were crumbs in the container of cake moulds in the cake decorating area.Clean and sanitize the container and cake moulds.5) The Bakery Crafts compressor was repaired with duct tape.Remove duct tape and repair the equipment properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A food container lid and a pair of tongs with heat resistant handles were damaged.Replace damaged food equipment.
  3. Monitoring Inspection

    4 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?
      • Opened food can was stored in the walk-in cooler.- Operator voluntarily transferred food item to food grade metal container.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperature in prep line cooler near deep frying area was measured between 12.3 - 15.6 degrees Celsius. - Food from the cooler was discarded by the operator.- Old cooler was replaced with a functional cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink near kitchen entrance was not supplied with paper towels at the time of inspection.- Operator installed paper towels during inspection.- Ensure all handwashing sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
    • 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?
      • Weather stripping on the left side of back door was worn out and in disrepair. Light can be seen coming through gaps.- Please replace/install weather stripping.

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