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Dairy Queen Treat Center

565-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dairy Queen Treat Center has been inspected 8 times by Interior Health Authority since March 13, 2013. The most recent inspection, on June 3, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on January 28, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 on January 28, 2019. For example: 7 Are foods protected from contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 28, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 November 14, 2014. For example: 3 - Are wiping cloths maintained and stored in a sanitary manner?

  • 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 2 times across 2 separate inspections, most recently on December 9, 2022. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Facility still awaiting FoodSafe to be sent via email
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) The internal temperature of cooked chilli is at 133 °F using the operator's food probe thermometer. The operator took the immediate corrective actions during this inspection. b) When the operator was checking the internal temperature of the cooked food during this inspection, the probe tip of the thermometer was touching the bottom of the hot holding unit. The health officer review the proper technique when using the food probe thermometer with the operator during this inspection. Ensure that the probe tip of the thermometer is not touching the bottom or the side of the hot holding unit when checking the food temperatures.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The operator wears a ring on her hand and does not wash hands after handling the cashier and after touching mouth and hair and prior to handling food and food equipment. The health officer reviewed the hand washing and personal hygiene requirements with the operator during this inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Prior to checking the internal temperatures of food, the operator washed the food probe thermometer but without sanitizing the probe tip of the thermometer. The health officer reviewed the required sanitizing step for the food contact surface (e.g. probe tip of the thermometer) with the operator during this inspection.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Used wiping cloths are stored on the food tables in the food preparation areas and not in a sanitizing solution. The operator took the immediate corrective actions during this inspection.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator and the staff working in the establishment do not have the FOODSAFE certificate or its equivalent. Take immediate corrective actions and contact the health officer by Feb. 4, 2019.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): The sanitizing solution was below 200PPM QUAT and the operator corrected it during inspection.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): The internal food temperature for the chilli in the hot hold unit was at 50°C and the staff corrected it during inspection.
  8. Monitoring

    1 infraction

    • 0.81 - Are there provisions to assess sanitizer concentration or sanitizing temperature?
      • Observation(s): Test papers to measure sanitizer concentration must be available, Operator agreed to order

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