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Dairy Queen

313 - 5005 Dalhousie Drive NW Calgary AB T3A 5R8 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 22, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on September 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on September 22, 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 2 times across 2 separate inspections, most recently on April 12, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on November 2, 2023. 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. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeated violation - noted on September 22, 2026***Ensure the ice well completely insulates the inserts to allow proper cooling of perishable foods. -Jalapeno cheese was measured at 9 degrees C at the top of the insert placed inside the ice." Repeated Violation "From Inspection on April 12, 2024,Perishable food items in the ice well such as cheese and processed vegetables were measured between 7-9.5 degrees Celsius. - All perishable foods must be stored at a temperature 4C or less or greater than 60C at all times. When using an ice bath ensure to fill the container up to the level where ice surrounds the food container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed a staff member cleaning the blizzard metal collar in the dump sink in the front area. Food equipment must be cleaned and sanitized in the three-compartment sink by following these steps: First compartment: Wash with soap Second compartment: Rinse with water Third compartment: Sanitize with an approved sanitizer for two minutes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on September 22, 2026***Water damaged ceiling tiles was observed above the walk-in freezer.-Repair/replace the ceiling tiles.
    • 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 leak coming from the faucet at the pressure washer sink near the ice machine. Repair the faucet and ensure there is no leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls behind the grill was soiled with grease. Ensure the walls are regularly cleaned to remove grease accumulation.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the one of the red buckets at the chill area and the red sanitizer bucket in the grill area was measured less than 100 ppm.-Ensure that the Quat sanitizer solution is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Jalapeno cheese was measured at 9 degrees C at the top of the insert placed inside the ice." Repeated Violation "From Inspection on April 12, 2024,Perishable food items in the ice well such as cheese and processed vegetables were measured between 7-9.5 degrees Celsius. - All perishable foods must be stored at a temperature 4C or less or greater than 60C at all times. When using an ice bath ensure to fill the container up to the level where ice surrounds the food container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired.-Please purchase new valid test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged ceiling tiles was observed above the walk-in freezer.-Repair/replace the ceiling tiles.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution in bucket on the main line was measured at 0 ppm. - Quat sanitizer solutions must be used at 200 ppm. Ensure to change the solution at adequate intervals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food items in the ice well such as cheese and processed vegetables were measured between 7-9.5 degrees Celsius. - All perishable foods must be stored at a temperature 4C or less or greater than 60C at all times. When using an ice bath ensure to fill the container up to the level where ice surrounds the food container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *** Recurrent Violation ***Equipment being washed in the hand sink in the front and the hand sink in the back preparation area. - Remove equipment washing tools and detergent. Hand washing sinks are to be used for hand washing only.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Equipment being washed in the hand sink in the front and the hand sink in the back preparation area. - Remove equipment washing tools and detergent. Hand washing sinks are to be used for hand washing only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler door is in disrepair. Due to its sharp parts a towel was wrapped around the door handle. - Fixed the door handle and removed the towel as it is insanitary.

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