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Dairy Queen

8-10074 Hwy 97 Lake Country BC V4V 1P7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen has been inspected 13 times by Interior Health Authority since February 9, 2016. The most recent inspection, on May 21, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on March 17, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on May 21, 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 once on September 1, 2023. 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 once on August 3, 2022. 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 August 3, 2022. For example: 2 Are proper pest control measures in place on the premises?

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.

13 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation around dry storage area and ice cream line could be improved. Food debris accumulation could lead to pest harborage in the facility. Maintain routine cleaning of these areas and keep the floors free of food debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Accumulation of food and debris was observed under equipment in food preparation area. Filth, dust, and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Dirty utensils stored in hand sink. Operator removed at time of inspection.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of walk-in cooler reading between 4-7°C. Corrective Action: Ensure that all potentially hazardous foods are stored at 4°C or colder. Manager informed that they are aware of temperature controls and maintenance is working on it. Informed staff to continue temperature monitoring every 2 hours. If cooler not maintaining temperature, then product must be moved to another cooler to control from temperature abuse.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Light coming in through gap under back door. Corrective Action: Repair or replace weather stripping to help protect against entry from pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General Sanitation needing attention. Corrective Action: Places needing attention: inside cooler doors, under handles of coolers and drawers, under storage racks, any other area which may need cleaning when attending the above areas. Include these areas in regular cleaning schedule.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all coolers have a NSF certified thermometer present. NOTE : overall monitoring and documenting of all coolers , hot holding , food cooking temps and sanitizer concentrations is excellent.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all sanitizing dispensers are documented in daily operations log. NOTE : all other monitoring and documenting is excellent.
  10. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer in one of the spray bottles was found to be <200 ppm.
  11. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer present in a spray bottle and the container the thermometer probe is stored in were below 200ppm. Ensure all sanitizer pails and spray bottles are 20ppm quats solution. The quats dispenser was dispensing 200ppm solution and all other pails has 200ppm solutions. The sanitizer used in the three compartment sink was 200ppm.
  12. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUATS sanitizer dispenser was dispensing 100ppm QUATS solution and requires 200ppm of solution. As such the sanitizer pails had 50ppm of solution present. QUATS sanitizer dispenser is required to be monitored and documented on a daily basis. NOTE : overall condition of facility and cleanliness is excellent.
  13. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer pail had almost no sanitizer present when discarded and refilled. Sanitizer pails need to be monitored and changed more frequently. The sanitizer dispensing station , QUATS , was dispensing 200ppm solution Ensure that sanitizer concentration from the dispensing unit is monitored daily.

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