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Dairy Queen

375 3 Street SE Medicine Hat AB T1A 0G6 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on December 10, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 March 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 3, 2025. 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 2 times across 2 separate inspections, most recently on September 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on September 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink is not provided with a garbage receptacle.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of a small cutting board was observed to have deep grooves and black discoloration, which may hinder proper cleaning and sanitizing. Please either replace or resurface the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The door handles of cold storage unit were covered with grime. The operator cleaned the handles promptly.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A jug of milk was stored in a fridge at the front that was measured at 9 °C. The operator indicated that the milk was opened this morning and put it in the walk-in cooler promptly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink is broken. The operator indicated that they had contacted the plumber to repair the sink. The operator further stated that they were using the bathroom sink to wash their hands. The operator was asked to use the 3 compartment sink to wash their hand and sanitize the sink before washing dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • During the inspection, two fridges were found to be above 4 °C:- the fridge at the front by the till was measured at 5.4 °C. No perishable food was stored in the fridge- the fridge at the front below the monitor was measured at 9 °C. A jug of milk was stored in this fridge and was removed promptly by the operator.The operator was asked to inform all staff not to store perishable food in these fridges and post a "do not use" sign until the fridges are repaired or serviced. Please ensure all fridges are below 4 °C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build up was observed on the hood vent and filters above the deep fryers. The operator indicated that it was serviced last week and the manager would contact the service personnel to clean it.
  7. Monitoring Inspection

    0 infractions

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