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Dairy Queen Grill & Chill 27412

922 - 8 Nolan Hill Boulevard NW Calgary AB T3R 0X2 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen Grill & Chill 27412 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 8, 2025. The most recent inspection, on September 8, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times on January 8, 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 2 times across 2 separate inspections, most recently on September 8, 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?

  • 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 January 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on September 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 8, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

2 inspections

  1. Demand Inspection

    3 infractions

    • 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?
      • No pest control records were found in the facility.-Ensure that the pest control records are maintained in the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong overwhelming foul sewage smell was observed upon entering the facility. Strong foul odor was noted in the mop sink area as well and the facility was overwhelmed with strong foul dour. Contact a plumber to address the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation cited on September 9, 2025:Ice-buildup was noted on the walk-in freezer door frame.Fix the walk-in freezer" Repeated violation"Ice build-up on the walk-in freezer shelves and door frame and the floors.Fix the walk-in freezer.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in both the red buckets in the grill and the chill area was measured at 0 ppm.* The operator prepared new solutions for both the buckets but after testing it, the concentration was still measured at 0ppm.**The Quat sanitizer in the Sani sink of the 3-compartment sink was also measured at 0ppm.***There was no bleach in the facility too. The operator brought the bleach bottle from the store and prepared the bleach solution.The bleach solution was measured at 100ppm. The inspector gave some chlorine test strips to the operator to use it to test the bleach solution until the Quat dispenser got fixed.-Ensure the bleach solution is maintained at 100ppm and that the Quat dispenser gets fixed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The brown gravy found in the prep cooler was measured at 31 degrees C.*The operator mentioned that they had placed the gravy in the prep cooler to cool down. When asked by the inspector when was the gravy placed inside the cooler the operator was not sure about the time it was placed in.**When asked how they cool down the gravy it was told that they would cool the gravy outside at room temperature and once they feel it was cold enough, they would place the container inside the cooler.The gravy was discarded.-Ensure that the perishable cooked foods are cooled down using proper methods like cooling it in shallow pans and using ice wand or an ice bath.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Quat sanitizer was measured at 0ppm in the Sani sink of 3-compartment sink and in the sanitizer buckets. On checking it was observed that the main dispenser was not dispensing the Quat sanitizer properly and the Quat dispenser bottle had expired.*The operator mentioned that they would call the Eco lab to check on the Quat dispenser.-Ensure that the Quat sanitizer present in the facility is maintained at 200 ppm and the bleach at 100ppm in order for the utensils/ equipment which come in contact with food to be sanitized in a proper manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired.*The operator mentioned that they were getting a new order on Thursday.-Purchase new valid test strips.
    • 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?
      • No pest control records were found in the facility.-Ensure that the pest control records are maintained in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • " Repeated violation"Ice build-up on the walk-in freezer shelves and door frame and the floors.Fix the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Splatter noted on the pop dispenser heads next the three-compartment sink.Clean the pop dispenser heads.A piece of cardboard was tied to the pop dispenser to protect it. Provide washable surface to protect it from splatter.

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