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Dairy Queen

3673 De Wolf Way Merritt BC V1K 1C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen has been inspected 10 times by Interior Health Authority since April 20, 2017. The most recent inspection, on July 21, 2025, recorded 1 infraction.

6 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Handwashing and staff hygiene.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 21, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 March 9, 2020. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): NOTE: The leak from the clothes washer in the basement mechanical room will need to be repaired, or the washer replaced. At the time of inspection there was dirty standing water (with slime) on the floor of the mechanical room, between the washer and the adjacent electrical switch box. This is a severe electrical safety hazard. This must be corrected right away. Inform Interior Health when this has been corrected.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): NEW INFRACTION: Corrected at time of inspection. Food handler was observed handling frozen raw hamburger patty with bare hands and then not washing hands. I handling raw meats (includes frozen) with bare hands then hands must be thoroughly washed before continuing to work/handle foods. Alternatively, tongs can be used to handle raw meats provided that the tongs are not stored in a manner that will contaminate the tong handles (do not interchange tongs used for raw meats with tongs used for cooked meats). Management must review with staff the safe procedures and policies for handling raw meats while working on the cook line.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Large icicle forming in cake freezer at the back of the kitchen. Defrost and remove ice buildup. Correct by April 30, 2021. • Black grease forming in dishwasher and on dish racks. Clean out any buildup to ensure it does not contaminate food. Correct right away.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • The digital probe thermometer used for monitoring food temperatures was not operational at the time of this inspection (dead batteries?). Correct right away. • Have a thermometer installed in each cooler and freezer to assist with temperature monitoring. Thermometers can be purchased through food suppliers, or a food retail outlet. Complete by March 16, 2020.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Supply liquid soap at the front counter sink(s) so that staff can properly wash hands. Correct right away.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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