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Dairy Queen / Orange Julius 27016

E12 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen / Orange Julius 27016 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on October 7, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 2 times on March 4, 2025. 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 once on March 4, 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 once on March 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of the quat sanitizer was too potent, testing > 400 ppm. The correct concentration of chlorine sanitizer should be measured at 200 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.The operator adjusted the quat sanitizer, so the concentration of the solution is measured at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat sanitizer bucket on the prep line was measured using test strips reading 0 ppm, rendering it ineffective at eliminating harmful bacteria.Please ensure that the quat sanitize bucket is measuring at 200 ppm during food processing at all times. Allow the quat sanitizer dispenser to run for the quat concentrate to mix before filling the bucket. Test the sanitizer solution using a test strip to ensure the correct concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the sandwich cooler was measured at 13.3C. The temperature of the hot dogs, cheese, and other ingredients were measured at 13.8C. Perishable foods must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food should not remain in the danger zone for more than 2 hours.Please contact a technician to adjust or repair the cooler to ensure that the ambient temperatures measure and maintain 4C or lower. The operator moved all perishable ingredients temporarily into a cooler measuring at 4C until the cooler has been repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were observed on a cutting board surface located by the prep sink, creating areas that can trap contaminants.Please discard and replace the cutting board.
  3. Initial Inspection

    0 infractions

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