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Dairy Queen

4105 Bow Trail SW Calgary AB T3C 2E9 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 26, 2024. The most recent inspection, on January 19, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 September 23, 2024. 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 2 times on August 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 19, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on January 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on January 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was labeled incorrectly. All chemical bottles and containers are to be properly labeled as to its contents
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Blizzard mixing cups were placed directly in hand sinks in the front service areaHand wash stations are to be kept free and easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was placed directly in ice machineIce scoop is to be stored in a clean and sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris observed under pop bib shelving unit and in hard to reach areas (under and in between equipment and counters)
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Gravy was held on the hot holding unit casing with an internal temperature of 45.4°C.-Gravy was discarded.2) Original bacon and Jalapeno bacon were kept on the counter at the cook line with an internal temperature of 47.7°C and 37.5°C.The manager stated that the bacon was brought from the cooler, reheated and held on the counter. Temperature abuse.The temperature of the reheated food could not be verified.-Food discarded
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was attached to the staff washroom door.-Remove the duct tape. All surfaces must be smooth, non-absorbent to moisture, and easy to clean.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Portioned gravies were kept on the hot holding unit with an internal temperature of 44.2°C.The foods were discarded.-Ensure hot foods are maintained at 60°C or above at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Paper towel was placed on the counter at the cook line.2) Paper towel was stored on the handle of the tin cutter above the garbage bin.Paper towels were promptly removed.Store paper towels in suitable paper towel dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was attached to the staff washroom door.-Remove the duct tape. All surfaces must be smooth, non-absorbent to moisture, and easy to clean.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were stored on the counter.-The cleaning cloths were discarded.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler did not immediately wash their hands after contact with their phone and airpods case before handling food.The food handler was notified to wash their hands immediately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food handler cellphone and airpods case were stored on the DQ single serving customer utensils liner.Do not store non-food related items on food surfaces. Store articles not associated with food in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two black containers with cooked bacon were stored on the counter with an internal temperature of 27.2C and 27.3C respectively. There were no timestamps on the containers indicating the hold time for the bacon.-Food discarded.2) Pre-portioned containers of gravy were stored on the hot holding unit with an internal temperature of 41.3°C.-Food discarded.3) Cheese was stored in an ice bath by the cook line with an internal temperature between 8°C to 10°C.The ice bath was not on the same level of the cheese.The cheeses were reduced and stored in the cooler.When using an ice bath, ensure the ice bath is on the same level of the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Paper towel was stored on the handle of the tin cutter.Store paper towel in a suitable paper towel dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap at the front house hand washing sink. The soap dispenser at the front house hand washing sink was not operational.-Equip the hand washing sink with soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Cardboard was used to line the flooring in the front house food prep refrigeration area.-Remove the cardboard.2) Duct tape was attached to the staff washroom door.-Remove the duct tape. All surfaces must be smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mechanical room was dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) Paper towel was stored on the toilet tank in the staff washroom.-Store paper towel in a suitable paper towel dispenser.2) Soap dispenser was not dispensing soap in the staff washroom.-Equip the staff washroom with soap. Fix the soap dispenserPrevious violation:Toilet paper and the paper towel in the staff washroom was not contained in the dispenser. Paper towel was placed on the toilet and the toilet paper was stored on top of the dispenser. **Store toilet paper and paper towel in a dispenser to protect from contamination.

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