Skip to content
Loading map…

Dairy Queen Poco

2110 - 1475 Prairie Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Dairy Queen Poco has been inspected 16 times by Fraser Health Authority since February 27, 2019. The most recent inspection, on June 25, 2026, recorded 1 infraction.

13 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on June 25, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 December 31, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on May 22, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on December 31, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Employee jackets being hung on food storage shelves. Employee personal foods, bags, and items stored with foods served to public.
      • Corrective Action(s): Items removed from shelf. Store employee personal belongings in designated cubicle beside walk-in freezer, office hooks, and designated shelf.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation. Sticky residue on exterior of lid and lid edges of ice machine (not in use).
      • Corrective Action(s): Areas cleaned and sanitized during inspection. Equipment must be maintained in a sanitary condition. If not used, removed from premises.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy in hot holding measured at 49C. Gravy was made in the morning over 2 hours ago.
      • Corrective Action(s): Gravy discarded. Hot food must be held at 60C/140F or hotter.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink beside prep cooler in the blizzard making area obstructed with a garbage can.
      • Corrective Action(s): Garbage can relocated. Do not store/block handsink - must remain clear during operations.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine (not in use) noted to have sticky residue around the lidge edges and exterior of lid.
      • Corrective Action(s): Clean and sanitize area. All equipment in storage/not used must be maintained in a sanitary condition.
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Gravy hot holding unit broken. Lid area does not fully seal. Manager stated a part has been ordered.
      • Corrective Action(s): Repair/replace unit to operate at 60C or hotter. In the meantime, operator to use smaller gravy portions and discard any unsold gravy after 2 hours - time track with stickers.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Manager's FOODSAFE level 1 certificate expired . No other staff on-site able to provide FOODSAFE level 1 certificate.
      • Corrective Action(s): Take FOODSAFE level 1 course. Provide certificate to inspector.
      • Correct by: 2 weeks - January 14, 2026
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The concentration of QUATS inside the sanitizer bucket by the burger assembly station is 100ppm. An adequate concentration of sanitizer is important to remove bacteria from food contact surfaces.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure the concentration of QUATS sanitizer is 200ppm at all times. Use QUATS test strips to verify the concentration.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Desserts inside the walk-in freezer is not protected from contamination. Ice buildup fromthe freezer fans could fall into the food.
      • Date to be corrected by: May 29, 2019
      • Corrective Action: Purchase a food trolley cover to protect the food from contamination. Remove the ice buildup from the freezer fans.
      • Corrective Action(s):
      • Violation Score:
  16. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website