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Dairy Queen

5444 Falsbridge Drive NE Calgary AB T3J 3E9 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on August 12, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 once on January 17, 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 January 17, 2025. 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 6 times across 3 separate inspections, most recently on April 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?

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

    0 infractions

  2. Demand Inspection

    2 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 floor drain adjacent to the grease trap beneath the dishwashing/prep sink was observed to have pooling water around it.- Repairs to the floor are required to prevent water accumulation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the three-compartment sink, adjacent to the grease trap, was observed to be dirty and requires cleaning.
  3. Monitoring Inspection

    2 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 violation still exists** Missing floor tiles was noted in the kitchen in under the deep fryer.- Replace tiles to ensure floor surfaces are smooth, cleanable and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**There was a pool of grease and food debris accumulated underneath and behind the deep-fryer area.- Please pull equipment away from wall for thorough cleaning of this area.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During inspection, gravy placed in the hot holding unit was measured at 57.3 degrees Celsius using a probe thermometer. Container was filled above the fill line.- As discussed, make sure that food containers are only filled to the fill line to ensure temperature is maintained at 60 degrees Celsius or above.
    • 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?
      • Weather stripping on the sides of back door was missing, leaving visible gaps in the back door.- Please replace/install weather stripping to ensure a good seal to prevent potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing floor tiles was noted in the kitchen in under the deep fryer.- Replace tiles to ensure floor surfaces are smooth, cleanable and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a pool of grease and food debris accumulated underneath and behind the deep-fryer area.- Please pull equipment away from wall for thorough cleaning of this area.
  5. Monitoring Inspection

    0 infractions

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