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Dairy Queen

4415 56 Street Wetaskiwin AB T9A 1V4 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on February 27, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 July 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 26, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 November 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 3 separate inspections, most recently on February 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 July 14, 2025. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cone dip, fudge, and caramel liquids stored in stainless steel containers were observed uncovered and left unattended.Explained that food items must be protected at all times from unsanitary conditions and potential contamination, including dust, unnecessary handling, coughs, and sneezes.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal staff belongings—including a purse, bags, and snacks (coffee cups and two boiled eggs)—were observed on food‑preparation counter surfaces instead of in the designated staff area. Items were removed at the time of inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were no signs of pest infestation observed at the time of inspection. However, pest control service records are not being maintained or available on-site. Please provide our office with the most recent pest control service records.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed multiple containers of dipping liquids without lids. Containers must be kept covered when not in use to prevent contamination. Corrected during inspection by covering the containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two to three ladies’ purses were observed stored on food contact surfaces in the main kitchen.Requirement: Personal items must be stored in the designated staff room to prevent potential contamination of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, it was observed that the current procedure for cooking precooked chicken involves setting the timer at 360°F for 5 minutes, with an additional 30 seconds added as a precaution. Staff also reported using tongs to poke the chicken to check for doneness and not using probe thermometer. Staff mentioned that they do not have functional probe thermometer.Recommendations Provided:Please purchase probe thermometer and begin using a probe thermometer to verify internal temperatures of cooked chicken and maintain a temperature log for all cooked food items to ensure consistent food safety practices and proper documentation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was noted that the hand sink in the main kitchen does not have hot water. When the hot water valve is turned on, water leaks from underneath the sink. According to the manager, the valve has been shut off to prevent leakage, and a small red bucket has been placed under the pipe to catch any drips.Action Required:Please repair the sink to restore hot water, as it is essential for proper hand hygiene. Functional hot water is necessary to facilitate and encourage staff to follow appropriate handwashing practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are no visible service verification stickers on the ventilation hoods located above the deep fryer and the pizza oven. These stickers are important to confirm that the ventilation systems are being tested and serviced on a semi-annual basis to reduce the risk of fire hazards.Recommendation:It is recommended that the ventilation hoods be serviced immediately by a certified professional company and continue to be maintained on a regular (semi-annual) basis. Please provide service records to our office for verification. Additionally, implement and maintain a sticker program to clearly indicate the date of service/testing and the company that performed the work.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the kitchen, particularly in the following areas:- Channels behind the stainless-steel rack- Wall area near the deep fryers- Baseboards- Food preparation flooringAction Required:Please ensure that all the areas noted above are cleaned thoroughly now and maintained on a regular basis moving forward.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Today {Jan 10/2025).It was observed that play structure is still temporarily closed until further notice (awaiting parts from United States).1) Overall surfaces and flooring around play area is unclean/dirty.Please clean all the noted areas now and on regular basis. 2) Construction and maintenance issue:Worn components: foam around the poles (inside play structure) is in disrepair and gasket at the opening entrance to the slide is cracked, rubber piece is missingPlease repair above noted items and ensure play structure is maintained in a good repair.Sept 10/2024:Notice by Dairy Queen management:This play structure is temporarily closed until further notice.To repair: (please provide timeline for repair/ picture of completed items)Today {Nov 19/2024).It was observed that play structure is temporarily closed until further notice (awaiting parts from United States).
    • 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 ventilation exhaust fan for the pizza oven is not working.Please repair it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washrooms are closed (signs posted) due to maintenance issues. Staff indicated that the toilets are not flushing properly, and a plumbing company has been contacted. Please investigate the cause of this issue and apply the necessary fix to resolve this concern.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not prepared/ readily available at the start of the inspection. Upon request, the staff prepared sanitizer solutions which were measured at 200ppm QUAT. Please ensure multiple sanitizer solutions for food contact surfaces are available at all times. Sanitizer solutions should be readily available at each workstation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • External temperature of cheese slices on the preparation line were measured at 14 C. A staff member stated they had been out of the cooler for 30 minutes. If cheese slices are going to be unrefrigerated for extended periods of time, please mark the containers with the time they were removed from refrigeration. The maximum time they are permitted to be stored at 4-60 C is 2 hours. After 2 hours, they must be discarded.Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Drainpipe was leaking at the hand washing station.Manager has purchased the required parts for repairs and trying to repair this tailpipe leak at the time of inspection.Please fix it and ensure that hand sink in the kitchen is operating properly at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Overall surfaces and flooring around play area is unclean/dirty.Please clean all the noted areas now and on regular basis. 2) Construction and maintenance issue:Worn components: foam around the poles (inside play structure) is in disrepair and gasket at the opening entrance to the slide is cracked, rubber piece is missingPlease repair above noted items and ensure play structure is maintained in a good repair.Sept 10/2024:Notice by Dairy Queen management:This play structure is temporarily closed until further notice.To repair: (please provide timeline for repair/ picture of completed items)Today {Nov 19/2024).It was observed that play structure is temporarily closed until further notice (awaiting parts from United States).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and/or records are not available.Please have a written cleaning schedule and complete list of all the cleaning sanitizing agents being used in the facility.A copy of cleaning schedule template will be sent via sperate email
  8. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Overall surfaces and flooring around play area is unclean/dirty.Please clean all the noted areas now and on regular basis. 2) Construction and maintenance issue:Worn components: foam around the poles (inside play structure) is in disrepair and gasket at the opening entrance to the slide is cracked, rubber piece is missingPlease repair above noted items and ensure play structure is maintained in a good repair.Sept 10/2024:Notice by Dairy Queen management:This play structure is temporarily closed until further notice.To repair: (please provide timeline for repair/ picture of completed items)
  9. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEAT VIOLATIONPHI detected /sensed unusual smell in the men's washroom, it can come from numerous sources. Please investigate further and ensure that the washroom is free from any unusual smell.Sept 10/2024:- PHI sensed mild sewage smell in the men's washroom. - Staff is pouring soapy water down the floor drain for the last few days.- Please investigate, put in maintenance request and resolve this pending issue.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Overall surfaces and flooring around play area is unclean/dirty.Please clean all the noted areas now and on regular basis. 2) Construction and maintenance issue:Worn components: foam around the poles (inside play structure) is in disrepair and gasket at the opening entrance to the slide is cracked, rubber piece is missingPlease repair above noted items and ensure play structure is maintained in a good repair.Sept 10/2024:Notice by Dairy Queen management:This play structure is temporarily closed until further notice.To repair: (please provide timeline for repair/ picture of completed items)
  10. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • PHI detected /sensed unusual smell in the men's washroom, it can come from numerous sources. Please investigate further and ensure that the washroom is free from any unusual smell.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Overall surfaces and flooring around play area is unclean/dirty.Please clean all the noted areas now and on regular basis. 2) Construction and maintenance issue:Worn components: foam around the poles (inside play structure) is in disrepair and gasket at the opening entrance to the slide is cracked, rubber piece is missingPlease repair above noted items and ensure play structure is maintained in a good repair.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in a hot holding unit was measured at 45C. Upon request, a staff reheated it to 74C. When heating or reheating high-risk foods such as gravy, they must first be heated to 74C (165F), then held at 60C (140F) or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the deep fryer and the floor under the inoperable ice cream machine behind the front counter have a build-up of grease and food debris. Please ensure these areas are cleaned regularly to prevent the build-up of grease and food debris.
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