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Dairy Queen

570 Hwy 33 W Kelowna BC V1X 7K8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen has been inspected 10 times by Interior Health Authority since October 15, 2014. The most recent inspection, on June 29, 2026, recorded 3 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on June 29, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on June 29, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on September 26, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 29, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 15, 2014. For example: 3 - Are wiping cloths maintained and stored in a sanitary manner?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): No pest activity observed at time of inspection, but various construction debris with some food packaging was kept in the parking lot in a pile. Operator must obtain appropriate disposal container and not just throw it on the ground. Did not impact food handling.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed Toolbox on bakery food prep table and various construction debris on the ground. Renovation work being done off hours must not impact the facility during operation, there must be no debris / tool boxes or any other materials left by workers in food preparation areas while this work is being done. Surfaces must be protected from renovation dust/debris. Operator must discuss improvements to be made to clean up activities with contractor.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One handsink was resupplied with paper towel One handsink had been disabled by workers with the wastewater pipe potentially being left uncapped. A noticeable smell was in the area -- note smell does not cause spread of disease however this is not acceptable. Facility must have access to handwashing at all times and there must not be any obnoxious odor, if this handsink is to be temporarily capped the other handsink may be used in the short term but operator must ensure to keep it fully stocked with paper towel
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) The line cooler used to prepare burgers which contained potentially hazardous foods was not maintaining the correct temperature of 4C or colder. A probe thermometer was used to check the temperature of the cheese from the line cooler which measured at 13.7C. The lower compartments of that line cooler was also measured at 10C. A) Upon being notified of the rapid bacterial multiplication between 4C-60C, the operator recognized that this was a health hazard and as a precaution, voluntarily discarded foods that had been in the cooler for over 2 hours. -- Cake freezer was -26C at the time of inspection Walk in freezer was -24C at the time of inspection Walk in cooler was 5.2C at the time of inspection Gravy hot holding was 83C at the time of inspection Receiving fridge was 4.6C at the time of inspection Front freezer was -15C at the time of inspection Front cooler with inserts was 3.6C at the time of inspection Corrective Action: 1) Ensure thorough monitoring of equipment storing potentially hazardous foods, and regularly assess the temperatures of each equipment throughout the day.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1) Observed that the staff were not washing their hands in between working the cash register and handling food. A) Hand hygiene in food handling is vital to maintaining food safety and prevent cross-contamination. Corrective Action: 1) Instruct the staff to practice proper hand hygiene as frequently as required.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Dishwashing chemicals were stored on a shelf on top of dry food items A) Placing dishwashing chemicals on top of dry food items may lead to contamination of the food with noxious chemicals, posing a potential health risk. 2) RTE (ready-to-eat) food and raw ingredients were stored in a manner that prevents contamination - in compliance Corrective Action: 1) Store dishwashing chemicals on the top shelf of the laundering equipment instead
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Hand washing station by the cake decorating area was not supplied with single use paper towels A) Single-service paper towels are important in food handling because they provide a hygienic way to dry hands, reducing the risk to cross-contamination Corrective Action: 1) Ensure that all hand washing stations are supplied to encourage staff's hand hygiene
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floor tiles below the ice machine are missing. Section of the wall adjacent to the cake decorating station is missing and is in need of repair.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station by the drive thru window did not have soap or single service drying towels available.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ceiling tiles above the main prep area had been removed. Ensure the re-installation of ceiling tiles occurs when no food prep or food handling below this and adjacent area is occurring.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Ensure valid FOODSAFE certificates are on site for verification.
  8. Monitoring

    2 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Temperature logs show that some cooking temperatures do not meet safe cooking temperatures as noted on the log sheets.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cardboard is being used to cover a vent in the ceiling by the cook area. Discussed putting a proper vent cover in.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): The chlorine powder mix was incorrect ratio of water volume to powder. Follow the manufacturer's directions for the product, mix correctly and test residual strength with chlorine test strip. Refresh every 2 hours. Note: this is a repeat infraction since previous routine inspection June 12, 2013.

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