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Dairy Queen

328 Trans-Canada Highway, Duncan, BC, V9L 3R2 · Food Premises

Official record from Island Health →

Inspection summary

Dairy Queen has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 29, 2026. The most recent inspection, on August 12, 2026, found no infractions.

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

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 July 29, 2026. For example: Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 29, 2026. For example: Critical Other (Specify)

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    2 infractions

    • Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
      • Gravy to be re-heated to 74°C before being transferred to hot holding unit.
      • Gravy re-heated during inspection.
    • Critical Other (Specify)
      • Hand sink drain requires a cover to prevent overflow. Comments Constant supply of hot and cold potable water. Hand sink supplied with liquid soap and paper towel. All freezers are at or below -18°C. All fridges are at or below 4°C. FoodSafe Level 1 certified operator present. Dishwasher under repair at time of inspection. Manual dishwashing correctly implemented. Washrooms are supplied with for hand hygiene. All foods are from approved sources and protected from sources of contamination.

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