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Dairy Queen Grill & Chill 27412

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

3 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.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build-up on the walk-in freezer shelves and door frame.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.