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Dairy Queen

4605 50 Street Cold Lake AB T9M 1Y6 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on May 27, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 across 2 separate inspections, most recently on May 29, 2025. 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 7 times across 4 separate inspections, most recently on May 27, 2026. 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?

  • 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 once on May 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on April 22, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 April 22, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 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 chemical storage cabinet was observed to be deteriorated/rotted and no longer in good repair. Please replace or repair the cabinet so it is durable, cleanable, and maintained in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the walk-in cooler was uneven/inadequate. Please repair or adjust the lighting in the walk-in cooler to ensure all areas are adequately illuminated for cleaning, monitoring, and safe food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A distinct odour was noted in the grease trap area. The operator indicated the odour occurs after the grease trap is serviced and that the grease trap had been emptied the previous week. Buildup and a small amount of liquid pooling were also observed on the grease trap lid. Please clean the grease trap area, remove any buildup and pooled liquid, and maintain the grease trap and surrounding area in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing sink and surrounding metal surfaces were not maintained in a clean and sanitary condition. Food debris and soil were observed in the dishwashing area. Please thoroughly clean and sanitize the dishwashing sink and surrounding metal surfaces, and maintain these areas in a clean and sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • During the follow-up inspection, it was confirmed that the cleaning and repair of the utility sink area (Violation #3) has been completed. The mold-like buildup was removed, and the leaking faucet has been addressed.However, the following violations remain outstanding and require correction:1. The wall surface behind the handwashing sink is visibly damaged, with peeling or deteriorating material along the backsplash area. This creates a surface that is not smooth, non-absorbent, or easy to clean. Please repair or replace the damaged wall area with a smooth, non-absorbent, and washable surface material to allow for proper cleaning and to prevent accumulation of moisture, mold, and bacteria. All handwashing stations must be maintained in a sanitary condition.2. There is an unsealed hole in the tiled wall exposing insulation or other interior material, and an electrical wire appears to be covered using non-approved tape or material. This does not meet the requirements as it presents a potential contamination and fire risk.Please seal and repair the wall to eliminate openings and maintain a durable, easily cleanable surface. Ensure that all electrical installations comply with safety codes and are enclosed using proper, approved coverings to prevent hazards.3. Missing wall tiles were observed below the exhaust system, resulting in an area that is not smooth, non-absorbent, or easy to clean. Please repair or replace the missing tiles with a durable, non-absorbent, and easily cleanable surface material. Ensure that all wall finishes in food preparation areas remain intact and properly maintained to support sanitation and prevent contamination.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was detected in the sanitizer buckets or at the hose station during the inspection, as the dispenser was found to be empty. Please ensure that staff are trained to test and verify sanitizer concentrations daily, and that sanitizer is maintained at 200 ppm quaternary ammonium (quats).Adequate sanitizer concentration is essential to ensure that food contact surfaces are properly disinfected and to reduce the risk of foodborne illness. Testing and documenting sanitizer levels daily helps verify that sanitizing practices remain effective during operation.
    • 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. The wall surface behind the handwashing sink is visibly damaged, with peeling or deteriorating material along the backsplash area. This creates a surface that is not smooth, non-absorbent, or easy to clean. Please repair or replace the damaged wall area with a smooth, non-absorbent, and washable surface material to allow for proper cleaning and to prevent accumulation of moisture, mold, and bacteria. All handwashing stations must be maintained in a sanitary condition.2. There is an unsealed hole in the tiled wall exposing insulation or other interior material, and an electrical wire appears to be covered using non-approved tape or material. This does not meet the requirements as it presents a potential contamination and fire risk.Please seal and repair the wall to eliminate openings and maintain a durable, easily cleanable surface. Ensure that all electrical installations comply with safety codes and are enclosed using proper, approved coverings to prevent hazards.3. The utility sink and surrounding area show signs of deterioration, including visible mold-like buildup along the basin edges. Additionally, the faucet was observed to be leaking, contributing to excess moisture and unsanitary conditions. Please clean and sanitize the utility sink and all surrounding surfaces to remove mold-like buildup. Repair or replace the leaking faucet to prevent standing water and further deterioration. Ensure this area is maintained in a clean, dry, and sanitary condition at all times.4. Missing wall tiles were observed below the exhaust system, resulting in an area that is not smooth, non-absorbent, or easy to clean. Please repair or replace the missing tiles with a durable, non-absorbent, and easily cleanable surface material. Ensure that all wall finishes in food preparation areas remain intact and properly maintained to support sanitation and prevent contamination.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please do not store food in open cans. Once the can is open, food must be transferred to a food-grade container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please provide litmus test paper strips to verify sanitizer concentration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a noticeable odour by the grease-trap area. Please ensure grease trap is cleaned regularly and maintained as required by the manufacturer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please provide sufficient lighting in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. The ceiling in the walk-in cooler.2. The cookie fridge.3. Staff washroomThe staff washroom must be repaired and hairnets removed from the washroom.

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