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Dairy Queen

6214 199 Street NW Edmonton AB T5T 2K4 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 July 31, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 31, 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 3 times across 3 separate inspections, most recently on September 24, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on September 16, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 July 31, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. 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?
      • The single use customer service utensils storage area at the back has gap at the ceiling (arris or the cornice junction) junction with the wall. Fine dust observed on the packing boxes and stains of water leak observed on the wall. Please close the gap prevent water seepage, dust or potential pest entry. ORPlease consider moving single use customer service utensils to a cleaner, dust free storage location.
  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records not available to review during inspection however, manager advised that an internal audit by third party completed successfully in the recent past. Please update the food safety records and make it available for review during inspection.
    • 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 single use customer service utensils storage area at the back has gap at the ceiling (arris or the cornice junction) junction with the wall. Fine dust observed on the packing boxes and stains of water leak observed on the wall. Please close the gap prevent water seepage, dust or potential pest entry. ORPlease consider moving single use customer service utensils to a cleaner, dust free storage location.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean in place methods are not being regularly applied to the equipment with-in the facility. Please create a regular cleaning schedule for all equipment in the facility.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records are not up to date. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items are not being stored in a separate area from food handling areas. Please ensure that the staff have a separate area for the storage of personal items that is away from food handling areas.
    • 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?
      • Ants observed sporadically throughout the kitchen and storage areas. Please ensure that the facility is maintained in a clean and sanitary manner as to prevent the attraction and harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning needed in these areas: - All floors of the facility, under the equipment and in hard-to-reach areas. -The inside the cabinets and storage spaces.-The sink area of the cake-decorating station. - All food/tray storage carts. -The grill area, the grill ventilation hood and grill-tongs storage rack. - The blizzard machine.-The ventilation grate on the equipment. -The washrooms. Please ensure these areas are maintained in a clean and sanitary state at all times.
  5. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records are not up to date. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
  6. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Observed powdered latex gloves on food prep cooler in the front. Please do not use or store powder latex gloves at food handling. The following materials are suitable alternatives to latex: Polyvinyl Nitrile Chloroprene Polyethylene- Observed staff washing their hands and handling ready to eat food with bare hand. Please note that currently there is no requirements for glove use in food service establishments, but, a “no bare hands” policy is recommended for handling ready-to-eat foods (e.g. sandwiches, salads). Gloves and utensils (such as tongs) can be used to minimize bare hand contact of food. Please review AHS -Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands”.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged cutting board removed during inspection.

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