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Dairy Queen/Orange Julius #27385

1414 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Dairy Queen/Orange Julius #27385 has been inspected 21 times by Fraser Health Authority since February 24, 2020. The most recent inspection, on April 21, 2026, found no infractions.

11 of 21 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 6 times across 6 separate inspections, most recently on May 9, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 5 times across 5 separate inspections, most recently on April 14, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on April 14, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on October 21, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 13, 2020. 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.

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. cheese at 8 degrees C internal temperature, and wieners at 6.6 degrees C internal temperature) were stored above 4 degrees C internal temperature in the prep. cooler for less than 2 hours.
      • Corrective Action(s): Ensure cold potentially hazardous food is stored at 4 degrees C or less to prevent potential growth of harmful bacteria and/or production of toxins. Staff transferred the cold potentially hazardous food to another cooler to store it at 4 degrees C or less.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on a floor corner next to the upright cakes freezer in the front service area.
      • Corrective Action(s): Clean and sanitize the affected area to remove the rodent droppings; Correct today. Monitor for pest activity, and continue with pest control measures.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep. cooler was above 4 degrees C. Top component of prep. cooler measured at 6.6 degrees, and bottom component of prep. cooler measured at 7.3 degrees C.
      • Corrective Action(s): Monitor and maintain the prep. cooler at 4 degrees C or less prior to re-stocking it with potentially hazardous food. Adjust or re-service cooler to 4 degrees C or less; Correct by April 20, 2026, and prior to re-stocking it with potentially hazardous food. In the interim, ensure potentially hazardous food is stored in the other refrigeration units at 4 degrees C or less.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Blender jugs stored in the cold well #1 were not fully covered with lids, and were observed stored on the front counter area without an appropriate sneeze-guard barrier in place. Unpacked disposable cup lids were observed stored in the front counter area, without an appropriate sneeze-guard barrier or an enclosed dispenser to protect them from any potential contamination in place.
      • Corrective Action(s): Ensure food, disposable service utensils (disposable cup lids), and food equipment is protected from any potential contamination from customers (potential coughing or sneezing activities) in the front service area. Manager moved the disposable cup lids to the back counter, and covered the blender jugs with lids as an interim measure (corrected).
      • .
      • Install an appropriate sneeze-guard barrier over the front counter where the blender jugs are kept stored, and prior to placing the disposable cup lids back into this front counter area; Correct within 2 weeks, and provide an update to the area Environmental Health Officer.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Sneeze-guard barrier was not in place in the front service area where a cold well is located.
      • Corrective Action(s): Install an appropriate sneeze-guard barrier of appropriate size in the front service area to protect food, food equipment, and unpacked disposable service utensils from any potential contamination from potential coughing/sneezing by customers; Correct within 2 weeks and provide an update to the Environmental Health Officer. Ensure the sneeze-guard barrier is made of easy to clean, smooth, impervious to moisture, durable, and non-toxic materials. Manager informed she would speak with the district Manager to obtain an appropriate sneeze-guard barrier.
      • .
      • As an interim measure until the sneeze-guard barrier is installed, ensure food equipment (blender jugs) are stored in a covered condition when stored in the cold well #1, and the unpacked disposable cup lids are stored on the back counter to protect these items from potential contamination.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Assistant Manager informed that the paper towels fall out of the wall-mounted paper towel dispensers, and therefore they have been storing the paper towels in containers on countertops near the handsinks. Assistant Manager informed that they may have ordered paper towels that do not adequately fit the paper towel dispensers.
      • .
      • 2. Second sink plug was not available at the 2-compartment sink.
      • Corrective Action(s): 1. Ensure paper towels are easily accessible by staff in the wall-mounted paper towel dispensers at each handsink; Correct within 2 weeks, and provide an update to the Environmental Health Officer. In the interim, continue keeping paper towels accessible on the counter-top near the handsinks for hand drying.
      • .
      • 2. Ensure there are at least two adequately sized/functional sink plugs available at the 2-compartment sink unit; Correct within 1 week.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The internal temperature of chilli stored in the hot holding unit registered at 55 deg C. Manager stated that the chilli had only been stored in the hot holding unit <2 hours.
      • Corrective Action(s): Staff reheated the chilli to 74 deg C (internal) before placing the chilling back in the hot holding unit.
      • - If temperatures fall below 60 deg C again, discard chilli.
      • - Check internal temperatures of food product in hot holding unit every 2 hours.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under-the-counter cooler was at 8 degrees C.
      • Corrective Action(s): Manager informed that Ecolab assessed this cooler today and recommended she defrost it to remove the accumulation of ice. Manager informed she intends to defrost this cooler tonight, monitor the temperature, and contact Ecolab again if it cannot be maintained at 4 degrees C or less. Potentially hazardous food is being stored in the other refrigeration units in the interim.
      • .
      • Continue keeping the above-noted cooler empty of potentially hazardous food until it can be maintained at 4 degrees C or less. Ensure the above-noted cooler is maintained at 4 degrees C or less; Correct by February 10, 2024.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. milk) was stored above 4 degrees C in the under-the-counter cooler, which measured at 7 degrees C.
      • Corrective Action(s): Ensure cold potentially hazardous food is stored at 4 degrees C or less. Manager transferred the potentially hazardous food above 4 degrees C for less than 2 hours into the walk-in-cooler during the inspection.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: 1. Dishwasher was not achieving the sanitizing standard as its' final rinse temperature was consistently less than 71 degrees C at the utensil level (measured between 68 and 69 degrees C during 5 runs).
      • .
      • 2. Less than 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was measured in both sanitizer pails.
      • .
      • Corrective Action(s): 1. Re-service the dishwasher so that its' final rinse temperature is at least 71 degrees C at the utensil level in order to achieve the sanitizing standard; Correct within 2 days and provide an update to the Environmental Health Officer.
      • .
      • In the interim, ensure preparation utensils/equipment are manually washed, rinsed, sanitized, and air dried. Facility uses single-use service utensils only.
      • .
      • 2. Staff setup 200 ppm QUATS sanitizer in the sanitizer pails during the inspection (Corrected). QUATS test strips were available. Staff informed she changes the sanitizer every 2 hours. Monitor and replace the sanitizer solution frequently to maintain it at 200 ppm in accordance with manufacturer's directions.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under-the-counter cooler (across from the upright cakes freezer) was at 7 degrees C.
      • Corrective Action(s): Keep the above-noted cooler empty of potentially hazardous food until it can be consistently maintained at 4 degrees C or less; Effective immediately. Monitor the temperature of the under-the-counter cooler and ensure it is maintained at 4 degrees C or less.
      • .
      • Adjust or re-service the under-the-counter cooler so that it maintains a temperature at 4 degrees C or less; Correct within 2 days and provide an update to the Environmental Health Officer.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 14 hot dog wieners were above 4 degrees C (measured at approximately 17 degrees C internal temperature) for more than 2 hours. Lower component of the prep. cooler (hot dog cooler) was checked for temperature controls about 4 hours ago according to the second Assistant Manager and temperature record sheet. This cooler was at approximately 15 degrees C at the time of inspection.
      • 2. Small quantities of shredded cheese, bacon, and sliced onions were measured at approximately 15 degrees C in the upper component of the prep. cooler.
      • Corrective Action(s): Ensure cold potentially hazardous food is stored at or below 4 degrees C. Assistant Manager discarded the hot dog wieners above 4 degrees C for more than 2 hours during the inspection and transferred the shredded cheese, bacon, and sliced onions into another cooler at or below 4 degrees C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot dog cooler (prep cooler) was at approximately 15 degrees C at the time of inspection.
      • Corrective Action(s): Adjust, re-service, or repair this cooler to ensure it is maintained at or below 4 degrees C; Correct within 1 week and contact the Environmental Health Officer for a follow up inspection. In the interim, ensure to keep this cooler empty of cold potentially hazardous food until it can be maintained at or below 4 degrees C.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine observed with a build-up of brown organic debris in interior of machine top roof.
      • Corrective Action(s): Remove and discard all ice. Clean and sanitize the interior of the machine to remove organic matter to prevent cross contamination of ice. Date to be due by: immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Large clear insert of sliced oranges being juiced observed obstructing hand sink in front area.
      • Corrective Action(s): Insert of sliced oranges were removed. Ensure that the hand sink remains free of obstruction at all times to allow staff to wash their hands frequently.
      • Violation Score: 5
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution dispensed into buckets found to be at concentrations of 0ppm QUAT. The dispensing unit measured 200ppm QUAT. CORRECTED DURING INSPECTION. Sanitizer solution changed throughout facility.
      • .
      • Corrective Action(s): Ensure sanitizer solution is changed frequently throughout the day.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) Hand sink blocked.
      • 2) Lack of liquid hand soap at hand sink. Manager informed Health Inspector the unit had come detached from wall. (one additional hand sink remains in facility)
      • .
      • Corrective Action(s): 1) Ensure handsinks are not blocked at ALL TIMES
      • 2) Liquid soap to be purchased from neighbouring store IMMEDIATELY. Hand soap dispensing unit to be obtained and attached to wall.
      • .
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dogs thawing on counter upon arrival of inspector. Thawing at ambient air temperatures.
      • CORRECTED DURING INSPECTION - items moved to cooler unit.
      • .
      • Corrective Action(s): Potentially Hazardous food items, hot dogs, are to be thawed in the cooler unit or cold water at temperatures less than or equal to 4 degrees Celsius. Never leave food out at ambient air temperatures to thaw.
      • .
      • Violation Score: 3
  20. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Items to be corrected: Facility requires cleaning throughout.
      • Corrective Action(s):
  21. Follow-Up Inspection

    0 infractions

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