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Dairy Queen 27488

2412 20 Street Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen 27488 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on September 17, 2026, recorded 5 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on February 26, 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 February 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 6 separate inspections, most recently on September 17, 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?

  • 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 6 times across 4 separate inspections, most recently on September 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 17, 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.

9 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One of the fly strips located in this facility was positioned directly above the frozen French fries dispenser, presenting a potential contamination risk. Move fly strip so that it is not placed in the vicinity of a food handling or utensil storage area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap is present in between the floor and Stainless steel backsplash beside the cooktop area, making the area difficult to clean.Seal or cover this gap to render the area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards in the dishwashing area are heavily stained, making them unsanitary for use in food handling. Thoroughly scour and clean or replace indicated food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- The vent surfaces directly above the cooking flattop- Flooring around the cooking flattop- Shelving throughout the kitchen hot foods preparation area- Shelving above the prep and dishwashing sinksClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving of the walk-in cooler have a build-up of residue and mould growth.Clean indicated areas.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used to wipe food contact surfaces appeared visibly stained. Cleaning cloths were replaced during inspection. Ensure that cloths are routinely replaced to be maintained in a visibly clean state.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top-loading sections of coolers in the kitchen were measured at a food handling temperature of 14C. High-risk foods were disposed of during inspection. Ensure that cooler temperatures are more frequently monitored to verify food refrigeration.
    • 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?
      • The posted food handling permit expired in 2024. Post this facility's current food handling permit in a publicly visible area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the wall and shelving of the walk-in cooler have a build-up of residue and mould growth.The drawer of the ice cream storage cooler has a build-up of residue.Clean indicated areas.
  3. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the wall and shelving of the walk-in cooler have a build-up of residue and mould growth.The drawer of the ice cream storage cooler has a build-up of residue.A build-up of grease and debris was observed above the burger cooktop.Clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling vents above the ice cream preparation area have a buildup of debris.Clean indicated areas.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of cooked burgers stored in the upper-left compartment of the warming drawer by the sandwich station was measured at a temperature of 50.3C.Cheese curds were stored in an overfilled cold holding unit, causing some to be held at a temperature greater than 4C.Burgers were disposed of during inspection.Cheese curds were relocated during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood above the deep fryers has a heavy buildup of grease and debris.The ceiling vents above the ice cream preparation area have a buildup of debris.Clean indicated areas.
  5. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed queso cheese sauce being stored in open can in walk in cooler.COMPLETE THE FOLLOWING:1. Do not store food in opened cans. Transfer to food grade containers after opening canned foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. The grey bin used for thawing foods was not clean. Bin was taken to dish and replaced with a clean container. Discussed that bin should be cleaned and sanitized as often as necessary to maintain it in a clean and sanitary condition.2. The bin used to store piping bags had a buildup of icing on the sides. Bin was taken to dish and replaced with a clean container.**Recommendation: cover each piping bag tip with saran wrap to protect it from contamination and prevent icing from getting out.
  6. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler wearing bandages and did not have gloves on. Discussed with staff that gloves must be worn when wearing bandages on hands to protect food from contamination. Food handler put gloves on during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Plastic spoons were stored eating side up and long spoons stored in different directions. Staff changed spoons so eating side was pointed down and away to protect the eating side from contamination when reaching for utensils.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A piece of cardboard under the green shelf across from the dishwashing sink has a significant amount of grease. **February 14, 2024: the cardboard was removed and replaced with a baking tray. However, the lids needed to be stored directly on the baking sheet to catch the grease and prevent it from getting on other surfaces. Discussed relocating the lids to beside the fryer. COMPLETE THE FOLLOWING:1. Store fryer lids in hotel pan next to the deep fryers. Clean the green shelves.
  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ice scoop was stored directly in ice. Scoop was placed on hook during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Fly tape was being stored above the deep fryer area.COMPLETE THE FOLLOWING:1. Do not store fly tape above food areas to protect them from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of food debris noted under the prep coolers in the ice cream area.2. Buildup of debris noted on containers for toppings and sauces in ice cream area.3. Accumulation of food debris under shelves in walk in fridge. 4. A piece of cardboard under the green shelf across from the dishwashing sink has a significant amount of grease. COMPLETE THE FOLLOWING:1. Clean areas noted above more thoroughly and frequently, so that they are maintained in a clean and sanitary condition.2. Remove cardboard. Cardboard is not an appropriate material for use in kitchens as it is absorbent and not easy to clean. - It is recommended to store the fryer lids on a baking tray, which is smooth, impervious to moisture and easy to clean.

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