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Dairy Queen Fernie

1610 McDonald Ave Fernie BC V0B 1M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen Fernie has been inspected 10 times by Interior Health Authority since April 2, 2014. The most recent inspection, on October 2, 2025, found no infractions.

4 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 28, 2021. For example: 7 Are foods protected from contamination?

  • 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 May 17, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 January 4, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on May 17, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on May 17, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the beginning of the inspection, it took the hot water 3 minutes to reach the main handwashing sink. Hot water should reach the sink within 30 seconds upon regular use. Upon discussion with the supervisor, it was determined that this handwashing sink was utilized multiple times earlier in the day and there is a high possibility that staff were not waiting for hot water to get to the handwashing sink and washing their hands with cold water. Later in the inspection, after the sink was used regularly the hot water reached the sink within 30 seconds. Ensure that hot water is utilized for all handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Employee observed handling raw burger with bare hands then proceeded to assemble a cooked burger without washing their hands. Handwashing must occur after handling raw burgers or dedicated tongs must be used to handle raw products.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A leak was observed in a cupboard underneath the service counter pop dispenser. The leak has created a pooling of liquid on the base of the cupboard which houses an electrical outlet. Repair the leak and ensure there are no issues with electrical safety.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High touch surfaces including refrigerator and freezer handles and light switches had a build up of debris. Ensure these areas are cleaned and sanitized and the frequency of cleaning is at level not to build debris.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. WD-40 was observed stored above onions in the back storage area. 2. Paint was observed stored adjacent to food equipment. Chemical products must not be stored in a manner that could potentially contaminate food. Ensure these items are moved and stored in an appropriate manner.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The area under the pop machine where the garbage is stored nearest to the door on the front line is in disrepair and is unsanitary. Beetles were observed crawling in this area. Ensure this area is cleaned and is maintained in good condition.
      • 14.11 - The premises must be maintained to prevent harbourage of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs were not on site at the time of inspection. As part of your food safety plan ensure that temperature logs are on site and in use at all times.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  9. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): The sanitizer concentration in the wiping cloth bucket in the drive thru area measured 100 ppm QUATs solution. Ensure that when using QUATs as a sanitizer the concentration is 200 ppm. This infraction was corrected during the inspection.
      • 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  10. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.

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