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Dairy Queen/Orange Julius (Central City)

516-2591C - 10153 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Dairy Queen/Orange Julius (Central City) has been inspected 17 times by Fraser Health Authority since February 10, 2020. The most recent inspection, on September 8, 2026, found no infractions.

7 of 17 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, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 28, 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 4 times across 4 separate inspections, most recently on October 18, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 9, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on June 16, 2023. For example: 304 - Premises not free of pests [s. 26(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 February 10, 2020. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Refer to Code#307
      • -Food being stored in an opened tin can; oxidation may occur at inner layer of the tin can when opened; thus contaminating the food
      • Corrective Action(s): Required operator to transfer the food content immediately to prevent chemical contamination of foods. Staff on site immediately transferred the food into a food-grade reusable container at the time of inspection
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed opened tin can still being used to store foods. Education provided to operator that once the tin can is opened, the content must be transferred to a different container and the tin can must be discarded immediately
      • Corrective Action(s): Required operator to transfer the content to a food-grade reusable container then discard the tin can. Staff on site discarded the tin can at the time of inspection
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dog weiner on hot-holding side measured internal temperature of 35 degrees C. Hot holding rollers were set to low temperature. Operator reheated the weiner back to internal temperature of 74 degrees C and has adjusted the hot-holding warmer to hot-holding setting.
      • Corrective Action(s): Ensure potentially hazardous food items that are hot held are stored/displayed at 60 degrees or more.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a small amount of chili in a hot holding unit (domestic crock pot) measured at 57.8C internally. Chili discarded as per their Food Safety Plan.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed both old-dry and new-shiny looking rodent droppings throughout the unit - mainly hard to reach areas near the topping station and in undercounter cabinets/drawers (e.g., cup storage area)
      • Corrective Action(s): Clean and sanitize areas impacted by pest activities. Correct this by: 1 week.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Hot holding unit (domestic crock pot) for chili repeatedly failed to maintain the temperature at minimum of 60C. Refer to JGUU-CP2S88 and JGUU-CBBVJ4 for identical violations on temperature. The hot holding unit shown in the operational guideline appears to be different model (larger commercial equipment).
      • Corrective Action(s): Replace the domestic crock pot with a unit that can reheat chili to at minimum of 74C and maintain at minimum of 60C at all time. Correct this by: 1 month.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chili in the hot holding unit was measured at 56.7C internally. Setting adjusted at this time. Temperature measured at 60C.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed two containers of clean utensils with small pool of waters at the bottom directly touching utensils.
      • 2. Observed a cup of water (internal temperature 24.8C) with in use utensils stored inside.
      • All utensils mentioned in this violation has been re-washed and sanitized at this time. Ensure cleaned and sanitized utensils are stored in an empty clean dry containers. All in use utensils are to be stored in a clean empty container or in an ice water.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A hand washing station next to the topping station was missing a liquid hand soap. The manger replenished the soap at this time.
      • Corrective Action(s):
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Spray bottles for sanitizer were empty.
      • Corrective Action(s): - Please fill in the spray bottles with 200ppm sanitizer prior to handle food every morning; ensure sanitize all the food contact surfaces prior to handle food.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Thermometer in cold well was broken and not working.
      • Corrective Action(s): - Replace the thermometer; check all the thermometers inside the temperature controlled units.
      • Date to be corrected by: Oct.20, 2022.
      • Violation Score: 1
  10. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blizzard machine's spindle shaft is sanitized once a day at the end of the day. The spindle shaft is cleaned using just water in between uses. All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Sanitation plan was not addressing the cleaning and sanitizing frequency for this unit. Until proven otherwise, sanitize the spindle shaft every 4 hours.
      • Corrective Action(s):
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small amount of chili in the hot holding unit was measured at 35C internally. Reviewed the corporate food safety plan on site with the manager. It does not address a corrective action for such situation. Product discarded due to temperature abuse. Ensure hot potentially hazardous foods are stored at 60C or higher at all time.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Liquid soap dispenser at the hand washing station next to the chocolate dip hot holding unit was empty.
      • Corrective Action(s): Replenish the soap. Correct this by: immediately.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Sticky residue noted on the floor in front of the walk in cooler.
      • 2. Small pool of water observed under the big cold well basin.
      • Corrective Action(s): Remove pest attractants described in the observation section. Correct this by: Feb 7, 2022
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer bucket measured at 100ppm.
      • Corrective Action(s): Ensure that QUATs sanitizer bucket measures at 200ppm.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No hot water available at the 3-comparment sink that is intended for ware washing and sanitizing. Hot water is available from the hot water tank; however, it is not available to the 3-compartment sink connection.
      • Corrective Action(s): Plumber was contacted at the time of inspection. As a temporary measure, hot water can be obtained from the hand washing station or rinse sink.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water not available at the hand washing station located by the kitchen door.
      • Corrective Action(s): Hot water is available at the hand washing station by the hot-dog station. Staff are to use this sink temporary until the necessary plumbing repairs are made.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored directly in the ice machine.
      • Corrective Action(s): To prevent contamination of food products, scoops are not to be stored directly in any food products.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Old rodent droppings noted in the drawer underneath the fruit juicer. Contaminated napkins were discarded and the area was being cleaned at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: High temperature dishwasher has been removed prior to obtaining approval from the health department. The facility is only equipped with a 3-compartment sink,
      • Corrective Action(s): Currently, the larger containers used to store cut/wash fruits does not fully within the 3-comparment sink. Operator is to obtain approval for the removal of the dishwasher.
      • Violation Score: 5

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