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Dairy Queen

610 - 5149 Country Hills Boulevard NW Calgary AB T3A 5K8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on October 24, 2025:Cheese curds were stored in insert in an ice bath with a temperature of 16.6°C.Food discarded.Previous violation:Poutine cheeses stored in the ice bath were measured 6.6 degrees C. Too much poutine cheese stored in the insert to maintain the temperature at 4 degrees or below. Store small amount of poutine cheese in ice bath and store perishable food at 4 degrees C or below and keep on changing the ice regularly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six (6) food handlers were working on the premises and none of them had a valid food safety certificate at the time of the inspection.While the owner was not on site, the owner's food safety certificate was available.A person operating a commercial food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document referred to in subsection (1) and that that individual is present at the commercial food establishment at the time.
    • 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. Cardboard was used to line the floor of the walk-in freezer used to freeze cake.2. Duct tape was affixed to the office door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on October 24, 2025:Paint was peeling off and scratches were noted on the bottom of the walk-in freezer main and side doors. Refinish the walk-in freezer doors. Previous violation:Paint was peeling of the walk-in freezer main and side doors. Refinish the walk-in freezer doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting board at the front service area.Replace or resurface the cutting board.2. Utensils used to serve food were stored in stagnant water at 13.2°C. (Corrected During Inspection).The serving utensils were washed and stored in an ice bath.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight grime build-up on the baseboards. Clean the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on October 24, 2025:1. The utility was cluttered.Declutter the utility room to facilitate effective cleaning.2. Dust buildup was noted on the pastry walk-in freezer fan condenser.3. Dust buildup was noted on the walk-in cooler fan condenser cover.4. Debris buildup was note along the caulking of the handwashing sink.5. Debris buildup was noted along the caulking of the 3-compartment sink.6. Debris buildup was noted underneath the prep sink.7. Debris buildup was noted underneath the standing freezer used to freeze cake.8. Debris build up was noted in hard to reach areas in the facility.9. No cleaning schedule available.1 to 8: Clean the indicated areas.9: Develop a sanitation plan and implement what is written on the sanitation plan.Inspection on November 7 2024,2) Debris build-up underneath the pop dispensers and the prep sinks and 3 compartment sinks.-Clean the areas.1) Slight dust build-up on the ceiling tiles.Clean ceiling tiles.2) Stains and food debris on the back kitchen storage shelves. 3) Grease and stains build-up on the spray sink well. 4) Debris build-up underneath the pop dispensers.2 to 4) Clean these areas.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were left on the counter.Fresh quat sanitizer buckets were prepared at 200 ppm and the new cleaning cloths were stored therein.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Queso was measured in the hot holding unit with a temperature of 19°C. It was noted that the queso was freshly made.The queso was reheated in the microwave at 76°C and transferred into the queso hot holding unit.Ensure queso is prepared at 60°C or above before transferring it into the queso hot holding dispenser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on October 24, 2025:Cheese curds were stored in insert in an ice bath with a temperature of 16.6°C.Food discarded.Previous violation:Poutine cheeses stored in the ice bath were measured 6.6 degrees C. Too much poutine cheese stored in the insert to maintain the temperature at 4 degrees or below. Store small amount of poutine cheese in ice bath and store perishable food at 4 degrees C or below and keep on changing the ice regularly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six (6) food handlers were working on the premises and none of them had a valid food safety certificate at the time of the inspection.While the owner was not on site, the owner's food safety certificate was available.A person operating a commercial food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document referred to in subsection (1) and that that individual is present at the commercial food establishment at the time.
    • 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. Cardboard was used to line the floor of the walk-in freezer used to freeze cake.2. Duct tape was affixed to the office door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting board at the front service area.Replace or resurface the cutting board.2. Utensils used to serve food were stored in stagnant water at 13.2°C. (Corrected During Inspection).The serving utensils were washed and stored in an ice bath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on October 24, 2025:Paint was peeling off and scratches were noted on the bottom of the walk-in freezer main and side doors. Refinish the walk-in freezer doors. Previous violation:Paint was peeling of the walk-in freezer main and side doors. Refinish the walk-in freezer doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight grime build-up on the baseboards. Clean the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on October 24, 2025:1. The utility was cluttered.Declutter the utility room to facilitate effective cleaning.2. Dust buildup was noted on the pastry walk-in freezer fan condenser.3. Dust buildup was noted on the walk-in cooler fan condenser cover.4. Debris buildup was note along the caulking of the handwashing sink.5. Debris buildup was noted along the caulking of the 3-compartment sink.6. Debris buildup was noted underneath the prep sink.7. Debris buildup was noted underneath the standing freezer used to freeze cake.8. Debris build up was noted in hard to reach areas in the facility.9. No cleaning schedule available.1 to 8: Clean the indicated areas.9: Develop a sanitation plan and implement what is written on the sanitation plan.Inspection on November 7 2024,2) Debris build-up underneath the pop dispensers and the prep sinks and 3 compartment sinks.-Clean the areas.1) Slight dust build-up on the ceiling tiles.Clean ceiling tiles.2) Stains and food debris on the back kitchen storage shelves. 3) Grease and stains build-up on the spray sink well. 4) Debris build-up underneath the pop dispensers.2 to 4) Clean these areas.
  4. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poutine cheeses stored in the ice bath were measured 6.6 degrees C. Too much poutine cheese stored in the insert to maintain the temperature at 4 degrees or below. Store small amount of poutine cheese in ice bath and store perishable food at 4 degrees C or below and keep on changing the ice regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Black stains and scratches on the white bread trays bottoms and white ice buckets. Follow the three steps manual dishwashing method. 1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 200ppm quat sanitizer for two minutes and then air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An acoustic tile was used to replace the tile above the dishwashing areas.Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paint was peeling of the walk-in freezer main and side doors. Refinish the walk-in freezer doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Walk-in cooler condenser was leaking into a tray. 2) Stand up freezer for the uncovered frozen cakes condenser was leaking into a container. 3) Front area blast freezer door was broken, held up with duct tape. 1 to 3) Fix the cooler and freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight grime build-up on the baseboards. Clean the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inspection on November 7 2024,1)Whipped cream was spilled on the floor of the walk-in cooler.2) Debris build-up underneath the pop dispensers and the prep sinks and 3 compartment sinks.-Clean the areas.1) Slight dust build-up on the ceiling tiles.Clean ceiling tiles.2) Stains and food debris on the back kitchen storage shelves. 3) Grease and stains build-up on the spray sink well. 4) Debris build-up underneath the pop dispensers.2 to 4) Clean these areas.
  5. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poutine cheeses stored in the ice bath were measured 6.6 degrees C. Too much poutine cheese stored in the insert to maintain the temperature at 4 degrees or below. Store small amount of poutine cheese in ice bath and store perishable food at 4 degrees C or below and keep on changing the ice regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The onion ring in the hot holding was measured at 54 C.It was discarded by the operator.-Ensure that the perishable food in the hot holding is measured at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Black stains and scratches on the white bread trays bottoms and white ice buckets. Follow the three steps manual dishwashing method. 1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 200ppm quat sanitizer for two minutes and then air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An acoustic tile was used to replace the tile above the dishwashing areas.Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paint was peeling of the walk-in freezer main and side doors. Refinish the walk-in freezer doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Walk-in cooler condenser was leaking into a tray. 2) Stand up freezer for the uncovered frozen cakes condenser was leaking into a container. 3) Front area blast freezer door was broken, held up with duct tape. 1 to 3) Fix the cooler and freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight grime build-up on the baseboards. Clean the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inspection on November 7 2024,1)Whipped cream was spilled on the floor of the walk-in cooler.2) Debris build-up underneath the pop dispensers and the prep sinks and 3 compartment sinks.-Clean the areas.1) Slight dust build-up on the ceiling tiles.Clean ceiling tiles.2) Stains and food debris on the back kitchen storage shelves. 3) Grease and stains build-up on the spray sink well. 4) Debris build-up underneath the pop dispensers.2 to 4) Clean these areas.
  6. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poutine cheeses stored in the ice bath were measured between 6.0 (bottom) to 16 (on top) degrees c. Too much poutine cheese stored in the insert to maintain the temperature at 4 degrees or below. Store small amount of poutine cheese in ice bath and store perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Black stains and scratches on the white bread trays bottoms and white ice buckets. Follow the three steps manual dishwashing method. 1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 200ppm quat sanitizer for two minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels at the left side hand wash sink for handwashing. Provide soap and paper towels for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An acoustic tile was used to replace the tile above the dishwashing areas.Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paint was peeling of the walk-in freezer main and side doors. Refinish the walk-in freezer doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Walk-in cooler condenser was leaking into a tray. 2) Stand up freezer for the uncovered frozen cakes condenser was leaking into a container. 3) Front area blast freezer door was broken, held up with duct tape. 1 to 3) Fix the cooler and freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight grime build-up on the baseboards. Clean the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the ceiling tiles.Clean ceiling tiles.2) Paper signs on the small walk-in freezer was ripping apart and laminated signs were covered with grease. Do not post signs by the hand touch areas of the coolers/freezers.3) Stains and food debris on the back kitchen storage shelves. 4) Grease and stains build-up on the spray sink well. 5) Debris build-up underneath the pop dispensers.3 to 5) Clean these areas. 6) Cooking temperatures for hamburger patties and chickens were not done on Sunday, August 27, 2023.Check and record temperatures daily.