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Dairy Queen

4 - 4800 Highway 2A Ponoka AB T4J 1K2 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on July 6, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on February 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 24, 2023. 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?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection, foods were recorded above 4 degrees Celsius. (8 degrees Celsius).- Please ensure foods are covered to ensure adequate cold distribution.-Record temperature in logbook, if temperature does not decrease to below 4 degrees Celsius in less than 4 hours discard food. If less than 4 hours, store foods in another working refrigerator.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All sanitizer buckets met 200 ppm requirements.- Corrected during inspection- Rags on counter not immersed in sanitizer bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection, foods were recorded above 4 degrees Celsius. (8 degrees Celsius).- Please ensure foods are covered to ensure adequate cold distribution.-Record temperature in logbook, if temperature does not decrease to below 4 degrees Celsius in less than 4 hours discard food. If less than 4 hours, store foods in another working refrigerator.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hole in the bottom of wall area at the back storage area near the exit door has been sealed with a metal board, but the wall area still needs to be sanded and re-paint.Wall finishing should be durable, impervious, washable and easy to clean.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a food safe bin with ice cubes used for storing the condiments inside a dispenser. The temperature of the sauce dispenser was at 20.1 C. Under the supervision of the PHI, the operator was requested to discard the sauce items. Operator complied and discarded the items during the inspection. All potentially hazardous food shall be stored below temperature of 4 C (40 F) or less.Walk in freezer temperature reading was -24C. Stand up freezer for ice cream reading was -28 C. Walk-in cooler temperature was 2.5C. Mini- freezer temperature reading was -8 C. Cold holding for condiments was measured at 3 C.Cold holding for condiments was measured at 3 C.Cooler by drive through used for prepackaging sauces and bottled water was measured at -5 C.Milk cooler for ice cream was measured at -4 CFreezer for blizzard was measured at -18 C.Fried chicken holder temperature reading was 80 C.Gravy hot holding temperature reading was 64 C.Meat patty holder temperature reading was 68 C.(Satisfactory)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed bottom of wall area at the back storage area near the exit door, in disrepair with holes in floor joint. Operator was informed to seal the hole as it can be suitable for pest harborage. Walls and ceilings in food facility should be kept in good repair.
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