Skip to content
Loading map…

DAIRY QUEEN

3515 DUTCH VILLAGE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

DAIRY QUEEN has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 28, 2023. The most recent inspection, on February 13, 2026, recorded 1 infraction.

1 of 6 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: Pests and Cleaning and sanitizing.

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.

  • 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 8 times across 5 separate inspections, most recently on February 13, 2026. For example: 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.

  • 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 April 29, 2025. For example: 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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.

6 inspections

  1. Inspection

    1 infraction

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Install pest proof mesh over ventilation under the booth seats in the dining room and near the front entrance door; fill gaps between the walls and the walk-in cooler/freezer.
  2. Inspection

    1 infraction

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Install pest proof mesh over ventilation under the booth seats in the dining room and near the front entrance door; fill gaps between the walls and the walk-in cooler/freezer; install pest proof door sweep on the front entrance door.
  3. Inspection

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Install pest proof mesh over ventilation under the booth seats in the dining room and near the front entrance door; fill gaps between the walls and the walk-in cooler/freezer; install pest proof door sweep on the front entrance door.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize the following areas affected by rodent droppings: at floor/wall junctions in hard to reach areas in the kitchen and under the booth seats in the dining room.
  4. Inspection

    0 infractions

  5. Inspection

    3 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Fill hole in the wall by the shelving unit at the entrance of the cake decorating room. Fill gap at the bottom left of the back receiving door off the cake decorating room.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Debris build-up observed on the floor under the shelves in the walk-in freezer. Clean floor to remove debris build-up.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • A few rodent droppings observed in the cabinets under the front service counter. Rodent droppings observed on the floor under the shelving unit at the cake decorating room entrance and on the floor in the basement storage area. Cabinets and floor under the shelving unit were cleaned and sanitized at time of inspection. Clean and sanitize the floor in the basement storage area.
  6. Inspection

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Holes observed in the floor/wall junction at the back wall of the walk-in cooler. Traps located around perimeter of walk-in cooler. Operator aware of holes and is working with a professional pest control company.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in cabinet near the drive-thru window. No food or food contact packaging is stored in the cabinet. Clean and disinfect interior of cabinet.

Nearby inspected facilities

Own this business? Add a badge to your website