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Dairy Queen

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

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on November 4, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 6 times across 4 separate inspections, most recently on October 31, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on October 24, 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 12 times across 4 separate inspections, most recently on October 31, 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?

  • 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 8 times across 4 separate inspections, most recently on October 31, 2025. 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 2 times across 2 separate inspections, most recently on October 31, 2025. 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.

5 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.

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