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Dairy Queen 27472

11014 100 Avenue Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen 27472 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 16, 2025. The most recent inspection, on March 19, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on February 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 9, 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?

  • 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 April 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on February 9, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not functional.Ensure mechanical dishwasher is repaired. Meanwhile, 3-comparment sink must be used to wash, rinse and sanitizing of dishes.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not functional.Ensure mechanical dishwasher is repaired. Meanwhile, 3-comparment sink must be used to wash, rinse and sanitizing of dishes.
    • 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 weatherstripping on the exit door needs to be properly installed.Please ensure that all exit doors close securely and are equipped with appropriate weatherstripping to prevent pest entry.***OUTSTANDING:The weatherstripping on the exit door needs to be repaired / replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One blizzard prep cooler is out of order and not currently in use.Ensure cooler is either repaired or replaced or removed from kitchen.***OUTSTANDING VIOLATION.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy was discarded as the gravy had been left out at room temperature for more than two hours.Staff discarded the gravy.
    • 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 weatherstripping on the exit door needs to be properly installed.Please ensure that all exit doors close securely and are equipped with appropriate weatherstripping to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One blizzard prep cooler is out of order and not currently in use.Ensure cooler is either repaired or replaced or removed from kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in the back area is out of order and not currently in use.Ensure cooler is either repaired or replaced or removed from kitchen.
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