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Dairy Queen

4180 Frontage Road, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Dairy Queen has been inspected 3 times by Northern Health Authority since July 23, 2024. The most recent inspection, on January 26, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 July 23, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 23, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 July 23, 2024. For example: 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C). Walk-in refrigerator was temperature checked and 6°C was observed on infra-red thermometer. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator to move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Operator shall monitor temperature within the equipment every two hours and log temperatures regularly, remove potentially hazardous food items into small reach-in refrigerators if temperatures exceeds 4°C, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed potential biofilm, microbial growth and / or unknown residue on ice machine exterior and interior lid, along the internal walls and crevices, and within the upper condenser portion of the machine. Observed rusted piece(s) of internal equipment metal components suspended over and resting on ice. Observed improper storage of ice bucket on floor next to the machine.
      • Corrective Action: Operator is to discard all ice from the ice machine equipment, and ice made from the machine within the drive-thru pop machines. Operator is prohibited from using the ice machine equipment until it has been thoroughly cleaned and sanitized by either the operator and / or a professional equipment cleaning service provider, and then visually inspected and approval granted by a health officer before it is permitted for use within the food premise.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed employees at time of inspection take customer orders, physically touch high-contact surfaces (e.g. cash register), complete money transactions with customers and then prepare and handle food items at the front retail service area and drive thru without removing their gloves, conduct proper hand hygiene practices and then place new clean gloves onto their hands. Observed employee use the same gloves they were mopping the floor with, and then take a customers order, complete a monetary transaction and proceed to prepare ice cream without discarding soiled gloves, washing their hands and then place new clean gloves onto their hands before handling the food product.
      • Corrective Action: Operator to ensure staff are trained in proper hand hygiene and glove use practices. Provided additional hand hygiene educational resources by email.

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