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Dairy Queen 27441

3 - 3808 Highway Street Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen 27441 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on March 25, 2026, recorded 2 infractions.

2 of 9 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, Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on February 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 5, 2025. 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 5 times across 3 separate inspections, most recently on March 25, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 23, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the countertop between uses.Corrected during inspection:- A bucket of 200 ppm QUAT sanitizer solution was made.- Cleaning clothes were submerged in the sanitizer solution
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene was observed to be a brief rinse and did not include the use of soap.Corrected during inspection:- Proper hand hygiene methods were described to include a thorough lathering with soap prior
  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper hand hygiene was observed. An employee was observed placing their hands in the sanitizer solution bucket, and drying their hands with their apron.Corrected during inspection:- Education was provided at the time of inspection- Employee was directed to wash their hands at the hand-washing station
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse traps with dried bait residue were observed on the stainless steel countertop beside candlesCorrected during inspection:- The mouse traps were removed and the countertop was cleaned and sanitized
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A serving spoon was observed to be in full contact with mushrooms in the hot-holding unitCorrected during inspection:- The serving spoon was removed from the hot-holding unit
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was observed in a container in the back area prep sink and measured a temperature of 24.0*C. - The gravy was reported to have been out for "a few hours"Corrected during inspection:- The gravy was placed under ice and relocated to the refrigeration unit
  3. Demand 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?
      • Details of complaint were not observed at the time of inspection.- Flies were observed in the foot handling area in high concentration around the kitchen area floor drainCorrection:- Implement proactive pest control measurements- Consult with a pest control professional if routine clean-up and proactive pest control measures are not effective
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A sliced banana was observed to be stored at room temperature at the time of the inspection. The fruit had dried and formed a scab over the cut section.All cut fruit must be appropriately protected and stored under refrigeration to prevent possible bacterial growth.The cut banana was discarded at the time of the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At the time of the inspection, a cut banana was noted to have been stored at room temperature and was subject to contamination.The bannana had been sliced into thirds while in the peel and a piece of the unused fruit had been placed back in the banana container on the prep counter. The banana was observed to be dried out on the cut end during the inspection.Ensure that any cut fruits are held at 4 degrees Celsius or less to prevent possible pathogen growth. Furthermore, cut fruits must be protected from contamination as they are a ready-to-eat item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The True brand cooler used for shakes was measured to be maintaining a temperature of 8 degrees Celsius at the time of the inspection.The cooler was observed to be full of bottled water, that was indicated to have been placed in the unit from room temperature earlier that morning.All high-risk foods in the unit were relocated to other refrigerators during the inspection.Ensure that this unit is only used to maintain cold foods at 4 degrees Celsius or less and is not used as a means to cool foods.Ensure that the unit is not restocked with high-risk foods until the unit is able to reach a temperature of 4 degrees Celsius or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chrome door trim on the facility's ice machine was damaged and falling off at the time of the inspection.The damaged trim may pose a risk of physical contamination to the bulk ice.Ensure that the chrome trim is removed from the unit, or is replaced.
  7. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Recurring violation:- Incorrect owner food handling permit was still observedPreviously cited violation:Food handling permit was posted and up-to-date. It was identified at the time of inspection that the issued owner of the food handling permit was no longer involved in the operation.Correction:- New contact to submit a food handling permit application to correct the incorrected issued owner information
  8. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was posted and up-to-date. It was identified at the time of inspection that the issued owner of the food handling permit was no longer involved in the operation.Correction:- New contact to submit a food handling permit application to correct the incorrected issued owner information
  9. Risk Management Inspection

    0 infractions

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