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Dairy Queen Grill and Chill

2205 48 Avenue Athabasca AB T9S 0B8 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen Grill and Chill has been inspected 14 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on July 24, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on July 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on July 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on July 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on November 14, 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 4 times across 3 separate inspections, most recently on March 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths stored in sanitizer buckets are observed to be visibly soiled at the time of inspection. Soiled wiping cloths may contaminate food-contact surfaces and reduce the effectiveness of sanitizing solutions.Ensure that wiping cloths are maintained in a clean condition, stored in sanitizer solutions at the required concentration when not in use, and replaced with clean cloths when they became dirty. Operator replaced dirty cloths with clean ones during the inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced tomatoes stored in the open-top food preparation fridge near the grill are measured with a probe thermometer to be at 8.7°C. The operator indicated that the tomatoes had been placed in the fridge not recently and it was determined during the inspection that the tomatoes were in the fridge for less than 2 hours. Ensure that potentially hazardous foods are maintained at 4°C or below at all times and temperatures are monitored regularly. The operator is directed to move the tomatoes to the walk-in refrigerator during the inspection. Operator is further instructed to ensure the foods on this open-top cooler has proper covers to maintain temperature.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Quat sanitizer test strips with an expiry date of January 2026 are observed in use at the time of inspection. Additional Quat test strips with an expiry date of February 1, 2027 are available on-site. Ensure that only unexpired sanitizer test strips are used to verify sanitizer concentrations and that expired test strips are removed from service and discarded promptly. The operator discarded the expired test strips during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A plastic divider between the cake decorating station and the laundry machines is observed to have food spatters and tape applied to all over to hold the divider together. Ensure that the divider is removed and replaced with one that is non-absorbent, smooth and easily cleanable. The divider should extend from the floor to just above the equipment to provide proper separation.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A fly tape placed under a rack in the back storage room is covered in insects. Ensure that the fly tape is regularly changed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cake decorating pipping tips in a couple of containers are noted to have food debris.Ensure that the pipping tips are cleaned and sanitized.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mushroom sauce removed from the fridge is being heated/cooked to 74 degrees Celsius.All foods must be reheated to 74 degrees Celsius.
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice Cream bars being prepared in cups are noted to be stored in the freezer on a tray without covers. Manager advised that the bars stay in the freezer on the tray for several days without a cover, exposed to potential contamination.All foods in storage must have proper covers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mushrooms in a hot holding unit are measured to be at ~51 degrees Celsius. Foods in hot holding units must be maintained at 60 degrees Celsius or above. Manager set a timer for the mushrooms to be discarded after two hours. Manager advised that facility needs to get hot holding unit temperature adjusted by a professional as they are not able to change the temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips are not readily available for solution used to clean and sanitize the ice cream machines. Ensure that test strips are available to measure concentrations of the sanitizer solutions being used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards throughout the facility are noted to be stained and have deep cuts which does not allow for proper cleaning and sanitizing.Ensure that cutting boards are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Floors around the facility floors are noted to have buildup of grime, dirt and debris.2.Floor under and behind counter and equipment have buildup of grime and food debris.3.Dish drying racks are noted to have heavy grime buildup. Clean dishes are stored with food contact side directly touching shelves.4.Sanitizer containers have a ring of black grime on the inside of the container.5. A multi compartment tray holding cup lids is stored on a shelf near the drive through and is noted to be heavily covered in dust.6.Clutter is noted throughout the facility on shelves and storage areas.7. Ice cream cones and cups on top of a freezer are noted be cluttered and the top of the freezer has buildup of food debris.8. A white debris is noted on the side of the ice machine near the dishwashing sinks.9.Some dirty cleaning cloths are noted on under counter rack in the burger preparation. 1-9.Ensure all the indicated areas are cleaned and sanitized.
  9. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice Cream bars being prepared in cups are noted to be stored in the freezer on a tray without covers. Manager advised that the bars stay in the freezer on the tray for several days without a cover, exposed to potential contamination.All foods in storage must have proper covers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Mushrooms in a hot holding unit are measured to be at ~46 degrees Celsius. 2.Bacon is stored at room temperature and time at room temperature is not monitored. 1.Foods in hot holding units must be maintained at 60 degrees Celsius or above.2.Bacon must either be stored in the fridge at 4 degrees Celsius or held hot at 60 degrees Celsius. Bacon can be stored at room temperature for no longer than 2 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips are not readily available for solution used to clean and sanitize the ice cream machines. Ensure that test strips are available to measure concentrations of the sanitizer solutions being used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards throughout the facility are noted to be stained and have deep cuts which does not allow for proper cleaning and sanitizing.Ensure that cutting boards are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Floors around the facility floors are noted to have buildup of grime, dirt and debris.2.Floor under and behind counter and equipment have buildup of grime and food debris.3.Dish drying racks are noted to have heavy grime buildup. Clean dishes are stored with food contact side directly touching shelves.4.Sanitizer containers have a ring of black grime on the inside of the container.5. A multi compartment tray holding cup lids is stored on a shelf near the drive through and is noted to be heavily covered in dust.6.Clutter is noted throughout the facility on shelves and storage areas.7. Ice cream cones and cups on top of a freezer are noted be cluttered and the top of the freezer has buildup of food debris.8. A white debris is noted on the side of the ice machine near the dishwashing sinks.9.Some dirty cleaning cloths are noted on under counter rack in the burger preparation. 1-9.Ensure all the indicated areas are cleaned and sanitized.
  10. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Worn disposable gloves are noted on a rack above the cake preparation area.Disposable gloves are single use only and must not be reused. Manager discarded the gloves during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Open bags of cone coating are clipped and placed on dirty and dusty shelve where the cone coating can become contaminated.2.Ice Cream bars being prepared in cups are noted to be stored in the freezer on a tray without covers. Manager advised that the bars stay in the freezer on the tray for several days without a cover, exposed to potential contamination.1.Ensure that food bags are stored upright in clean containers to prevent possible contamination of food.2.All foods in storage must have proper covers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Whipped cream in a pipping bag in the ice cream area is sticking out of a container and is measured to be ~12-13 degrees Celsius. 2.Onion rings in the fries hot holding unit is measured to be at 46.8 degrees Celsius. Manager advised that the temperature is not monitored for this hot holding unit.3.The burger prep cooler is noted to have stacks of cheese extending above the prep cooler containers and cheese stacks are measured to be 10-13.5 degrees Celsius.1.Ensure that the whipped cream is stored properly and maintained at or below 4 degrees Celsius. Manager was not sure how long the whipped cream had been inside the container and was instructed to discard the whipped cream during the inspection.2.All hot holding units must be able to maintain food temperature at or above 60 degrees Celsius. Staff advised that the onion rings had been placed in that hot holding compartment ~30 minutes prior.3.The cheese slices must not be stacked high to extend out of the prep-cooler compartment to ensure that a temperature of 4 degrees Celsius or below can be maintained. Manager discarded two stacks of cheese at improper temperatures for longer than two hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer sink is noted to have a small amount of QUAT sanitizer in the sink and dishes are not being fully submerged in the sanitizer.Sanitizer sink must contain adequate amount of QUAT sanitizer solution to allow all dishes to be fully submerged.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips are not readily available for solution used to clean and sanitize the ice cream machines. Ensure that test strips are available to measure concentrations of the sanitizer solutions being used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Cutting boards throughout the facility are noted to be stained and have deep cuts which does not allow for proper cleaning and sanitizing.2.An ice scoop in the ice machine near the dishwashing area is noted be stored with the handle directly in contact with the ice.1.Ensure that cutting boards are replaced.2.The ice scoop must be stored in a manner to prevent handle contacting the ice. Manager stored the ice scoop properly during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirty cleaning cloths are being placed in an overflowing container on the floor under the dishwashing sinks area. The cleaning cloths are scattered on the floor in this area from the overflowing container.2.Floors around the ice cream area are noted to have fallen ice cream cone, ice cream spillage, and other food debris. Elsewhere around the facility floors are noted to have buildup of grime, dirt and debris.3.Floor under and behind counter and equipment have buildup of grime and food debris.4.Dish drying racks are noted to have heavy grime buildup. Clean dishes are stored with food contact side directly touching shelves.5.Sanitizer containers have a ring of black grime on the inside of the container.6. A multi compartment tray holding cup lids is stored on a shelf near the drive through and is noted to be heavily covered in dust.7.Clutter is noted throughout the facility on shelves and storage areas.8. Ice cream cones and cups on top of a freezer are noted be cluttered and the top of the freezer has buildup of food debris.9. A white debris is noted on the side of the ice machine near the dishwashing sinks.10.Some dirty cleaning cloths are noted on under counter rack in the burger preparation.11.An open container of strawberry topping is noted to have a layer of black dust on the cover and a scoop is noted to be stored inside the container. 1.Used and dirty cleaning cloths must be placed in a larger container to avoid overflowing onto the floor. 2-11.Ensure all the indicated areas are cleaned and sanitized.
  11. Demand Inspection

    0 infractions

  12. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The ventilation grills above the back gridle and deep fryer have heavy grease and dust buildup. 2.Floors throughout the facility are noted with buildup of dirt, dust and debris. 3.Some dining area tables have some dust and debris. 1-2.Ensure that the indicated areas and some food debris spills on shelves and elsewhere are cleaned and sanitized.3.Ensure that the tables are cleaned and sanitized.
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

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