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Dairy Queen Brazier

811 Victoria St Kamloops BC V2C 2B7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen Brazier has been inspected 11 times by Interior Health Authority since October 3, 2013. The most recent inspection, on July 22, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 separate inspections, most recently on July 22, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 22, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on June 9, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 2 times across 2 separate inspections, most recently on June 9, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on January 24, 2017. For example: 2 - Is the contact information the same?

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.

11 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some comments from previous inspection still unresolved: • Have staff bathrooms upstairs cleaned and supplied with soap and towels
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bathrooms upstairs (staff) to be supplied with liquid soap in a dispenser and paper towels in a dispenser at all times Spoke to manager about adding soap/paper towel to the far right service sink on the front line in case staff are busy and need to wash their hands there instead of going around to the side
      • 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.
  2. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Discussed proper cooling techniques of gravy made in bulk. Container was sitting with hot gravy on counter and staff stated they move it into cooler to cool. Cooling must be done quickly to meet the National food code. Acceptable methods include shallow pans 2 inch depth, ice wand or ice bath and stir frequently
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Additional cleaning by and under the 3 comp sink needed • Repair tile at floor/wall junction by janitor room • Have staff bathrooms upstairs cleaned and supplied with soap and towels as they appear to be used even though sign says "out of Order"
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Missing days noted on record sheet for temperatures. Weekend coverage must be arranged to take and record temperatures.
  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Uncovered fluorescent lights observed above the food prep area. There is a potential for glass to fall into food in the event that the light shatters. Corrective action: Install a shatterproof cover or sleeve around the fluorescent lights.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap observed at the handwashing station in the drive-thru area. Inadequate handwashing of food handlers may spread disease-causing bacteria and viruses. Corrective action: Stock the liquid soap in a dispenser at the handwashing station.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit was noted stored in the office. Expired decal observed on the permit. Corrective action: Post the permit with valid decal in a conspicuous location where it is visible to everyone.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Supply liquid soap and paper towel at the hand sink in the drive thru area
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats/peroxide used onsite. Need test strips for both.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Gravy which had been prepared that morning found to be still at 37c in the cooler after more than 3 hours. Explained the national food code cooling limits and asked staff to establish a monitoring procedure for cooling.
    • F3.2 - Is the contact information the same?
      • Observation(s): Our files still have contact information from the previous owner. Please submit updated contact information as soon as possible.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Women's public washroom. One of the sinks(to the right if facing the mirror) the hot water is not working.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
  9. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a. At the time of inspection the dishwasher digital temperature display was not displaying the wash cycle temperature. The wash temperature must be displayed to ensure that the minimum wash cycle temperatures are maintained. The combined temperatures of the wash cycle and the final rinse cycle have a combined effect to ensure proper sanitizing of the dishes/wares. Have the service tech adjust or repair.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Front beverage cooler found to be 20c. It was noted to be unplugged. Owner plugged it back in and perishables were discarded. Of note: the temperature logs from 10 am this morning indicate the temperature met food regulations ie. 4c but cooler was not plugged in since last evening so this not likely the actual temperature. Asst manager to discuss with staff accurate recordings of temperatures.

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