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Dairy Queen

5263 45 Street Lacombe AB T4L 2A2 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on September 29, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 September 23, 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 June 5, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on January 10, 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?

  • 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 3 times across 3 separate inspections, most recently on May 20, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Six food handlers were present at the time of inspection, but none of them have approved food safety training course. Manager with appropriate food safety training was not present at the time of inspection.At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working. A manager/supervisor must have approved food safety training. If 6 or more staff are working, the trained manager/supervisor must be on site.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple perishable food items (e.g., cheese slices and cut vegetables) were observed in the prep cooler at temperatures ranging from 10°C to 12°C.Staff confirmed that these items had been held at this temperature for more than two hours, exceeding the safe time-temperature threshold.Melted ice was observed under the prep tables.Staff were instructed to discard all high-risk perishable food items that had been held between 4°C and 60°C for more than two hours, in accordance with Alberta Health Services food safety guidelines.Verbal education provided regarding safe food handling practices and temperature control requirement.All the high-risk food held at room temperature must be time labelled to ensure that 2 hr. rule is followed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six food handlers were present at the time of inspection, but none of them have approved food safety training course. Manager with appropriate food safety training was not present at the time of inspection.At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working. A manager/supervisor must have approved food safety training. If 6 or more staff are working, the trained manager/supervisor must be on site.
  4. 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?
      • 1.) The walls near the back door was in disrepair. Please ensure the affected area is smooth, free of cracks, and maintained in a sanitary condition.2.) Missing wall tiles were observed near the ice cream machines at the front of the house. Please ensure the tiles are installed to prevent the buildup of dust and debris and to maintain a smooth, clean surface.3.) The countertop at the front of the house near the ice cream toppings was not in good repair. Please ensure all countertops are smooth and easy to clean, free from breaks, and cracks, as these can impede effective cleaning and sanitizing.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, the gravy was not reheated to 74°C and was placed directly into the hot holding unit at 60°C. The operator was instructed to reheat the gravy, and this issue was resolved immediately. Please ensure that potentially hazardous foods, once cooked and cooled to 4°C, are reheated to at least 74°C to prevent the growth of harmful pathogens.Coolers were measured to be below 4C.Freezers were measured to be below -18C.Thermometers were available on-site.
    • 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 walls near the back door was in disrepair. Please ensure the affected area is smooth, free of cracks, and maintained in a sanitary condition.2.) Missing wall tiles were observed near the ice cream machines at the front of the house. Please ensure the tiles are installed to prevent the buildup of dust and debris and to maintain a smooth, clean surface.3.) The countertop at the front of the house near the ice cream toppings was not in good repair. Please ensure all countertops are smooth and easy to clean, free from breaks, and cracks, as these can impede effective cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towels were not available in the women's washroom. The operator was asked to restock them. Please ensure that washrooms are routinely checked to maintain an adequate supply of essential items.Overall, facility was kept in a clean manner.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese slices and shredded cheese was measured at 19.8C on the ice bath, asked to move to a cooler. Please ensure potentially hazardous food should be kept at or below 4C or should be time based (i.e., two hours) to prevent potential bacteria growth.
    • 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?
      • Back door is not sealed properly and can allow entry of unwanted pests. Please ensure to seal the back door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure to clean the following areas to prevent further accumulation:1.) Ice machine, due to calcium buildup.2.) Ceilings of the walk-in freezer, where dust buildup was observed.3.) Oven, where grease and food debris buildup was noted.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was found inside the ice machine. Please ensure that the scoop is placed outside the ice machine in a designated container to prevent potential food contamination.
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