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DQ Grill & Chill

1075 8th St Kamloops BC V2B 8R9 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.6 / 5 (8)

Opening hours

  • Friday10 AM–12 AM
  • Monday10 AM–12 AM
  • Saturday10 AM–12 AM
  • Sunday11 AM–12 AM
  • Thursday10 AM–12 AM
  • Tuesday10 AM–12 AM
  • Wednesday10 AM–12 AM

Contact details, hours and reviews from Google Maps

Inspection summary

DQ Grill & Chill has been inspected 12 times by Interior Health Authority since April 22, 2013. The most recent inspection, on January 8, 2026, recorded 4 infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 6 separate inspections, most recently on January 8, 2026. 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 7 times across 6 separate inspections, most recently on August 10, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 separate inspections, most recently on January 3, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 across 2 separate inspections, most recently on January 3, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 8, 2026. For example: 2 Are proper pest control measures in place on the premises?

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.

12 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): inside the walk in cooler, melted liquid/juices from the defrosted mushroom ( contained in a bag) are contained in a tray, but the same tray is used for defrosting the frozen grilled chicken breasts ( the bag is in contact with the liquid from the mushroom bag)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): please read the comment under F2.5 re: pop syrup leak on the floor in the basement
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5AGuard for the Blizzard machine was unclean ; paper bags placed at the base of the blizzard machines (2) must be removed to ensure countertop is cleaned and sanitized on a regular basis and kept in sanitized condition; interior of cooler #2 ( drive thru ) has leaking water/flooded with water F2.5B Floor in the basement needs to be wiped clean-pop syrup leak to be mopped up F2.5BRaw wood surface at the base of the DW machine ( all sides) must be sealed to prevent mould growth
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6 please read the comment under F2.5 re: base of the blizzard machine
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Kitchen line cooler #1 was not keeping PHFs at safe cold temperatures ( sliced pr. cheese-Pepper Jack was probed and observed int temp was 50°F; fridge thermometer was reading the ambient temp as 46°F) All other coolers ( 3 softserve coolers, ice milk walk in cooler, cooler #3 kitchen, Kitchen line cooler#2, Kitchen WI cooler, cooler #2 )were maintaining PHFs at safe cold temperatures ( ≤4°C); Hot holding temperatures were checked ( internal temp for cooked beef patty kept in Duke Hot holdingcase was observed to be >60°C while the Gravy in hot holding pot was observed having an int temp of >69°C)
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Red bucket ( sanitizing sol'n ) in the chill station was checked-observed quat ammonia concentration was inadequate (<150 ppm active quaternaries in sol'n) Jackson HT DW produces hot water with adequate temp to sanitize in the rinse cycle ( observed dish level temp after 1 run was73°C)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): freezer #2 chill station keeps a temp of -12°C; all other freezers were maintaining food at -18°C(0°F) or colder (freezer 1, freezer2, efi 2 door freezer, dining room display freezers ( Master BILT 2 dr, Master BILT 3dr), Kitchen freezer#1, Kitchen freezer#2, Walk in freezer, Blast freezer
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): cooler #2 ( previously O Julius smoothie cooler) has a leak- towels in the bottom part of cooler are soaked with water
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): work surfaces/table attached to coolers #1 and #2 do not have adequate light intensity( observed intensity was a range from 50-110 lux; required intensity is 540 lux at the surface 3 feet above floor surface)
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  3. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Silver King Freezer in the kitchen was not maintaining products @-18°C/0°F ( observed temp was 4-10°F). Back Cake freezer and Kitchen walk in freezer were checked as well.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  4. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The contaminated shelf under the counter beside the OJ station must be cleaned to remove dirt, grime, and other debris( raw wood contaminated with mould must be removed and replaced with a material that is smooth and impervious to moisture)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): the soap dispenser is still kept beside hand wash station but it is no longer fastened to the wall ( the dispenser is designed to be wall mounted for ergonomics and ease of use by foodhandlers but at the current position, it makes it difficult to use and does not dispense soap readily)
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Owner contact and Operator has changed New Operator must ensure the new permit is posted in a conspicuous location
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): freezer handle in the two door freezer unit ( kitchen) needs repair- sharp metal is exposed and could cut worker's hands/fingers + surface is no longer cleanable; the floor and wall surrounding the grease trap (basement) needs to be cleaned, sanitized and maintained dry; also in the basement the corner where fountain syrup is stored needs a thorough sweep; back door wall to floor junction has missing tile ( surface must be made smooth and impervious to moisture to ensure cleanability); Backsplash for Hand wash sink ( adjacent to high temp DW machine) is damaged and no longer smooth and cleanable.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Food handler ( who is the cashier at Drive-thru) who prepared a "julius smoothie" failed to perform hand hygiene immediately prior to directly handling food ( peeling and cutting banana before blending).
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Please read the comment under F1.5
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Cooler #2 and Cooler #3-were missing thermometers-CDI ( corrected during Inspection)
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Jackson high temp dishwashing machine was checked 3 consecutive times. The highest water temp produced ( rinse cycle) was 62°C ( dishlevel water temp must reach the minimum of 71°C/160°F, the built in gauge should read 82°C/180°F)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Norlake freezer ( across from drive-thru window) needs to be wiped clean and sanitized as the interior has a build-up of spilled food
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Three handwash stations ( staff washroom in basement, Drive-thru hand wash station, prep area hand wash station across from burger conveyor grill) were found deficient- empty soap and single-serve towel dispensers; Operator(s) must ensure all handwash stations are fully stocked and operational prior to commencing food service operations at 10:30 am and dispensers re-filled ASAP when soap or towels are depleted.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Manager needs to trim finger nails and maintain them short to prevent contamination of food ( from direct hand contact; Nail brush is not available at hand wash stations)
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): San Jamar Safety ice totes(2) have broken edges ( around the mouth)- broken totes must not be used as further chipping potential exists and will contaminate ice. It also presents a physical hazard for customers; For now smooth, food grade metal buckets will be used for transporting ice cubes from ice machine to fountain pop dispensers until the order (replacement totes) comes in.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  8. Monitoring

    3 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4B Handle for booster oven is missing and needs to be replaced; F3.4C Corner for the Dishpit ( wall to floor junction) is no longer smooth and impervious to moisture( ie, not cleanable floor to wall junction); F3.4K ( due on Feb 26th) ends of the benches in the dining room ( gaps between seat and wall) are not cleaned adequately ( scraps of foods -fries, pretzel, etc...). It was suggested to Supervisor that monitoring of the cleanliness should be done more regularly and thoroughly.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): in staff bathroom handwash sink, hot water supply is lacking ( tap has been running for more than 2 minutes and water is still icy cold); Paper towel dispenser for drive-thru hand sink is malfunctioning and needs to be repaired/replaced
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): DOBLA marbled ballerina cups-one box left in walk in cooler ( panel of box with documentation -ingredient list or Nutrition Facts table has been torn off and is no longer available)
      • F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • Observation(s): Informed Dining logo is found on the menu board and in the "Nutrition & Allergens" information March 2015
      • 1.6 - The Healthy Families BC Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): drive -thru window hand station has empty soap dispenser
  11. Monitoring

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): Drive thru window/ OJulius area hand wash station is not supplied with liquid soap in dispenser
  12. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Jasmin Mock

    I went to the north shore DQ to try one of the new blizzard flavours. Saw the fruity pebbles. They said it was a shake but could make it into a blizzard. I asked if it would be good and the worker advised me that everyone seems to like it. So we did that. I did not like it. I think the cereal did need to be blended. it was not enjoyable. I went back in and asked if I could change it and they said no because the fruity pebbles blizzard is not a menu item. I said that I didn’t want the blizzard and he threw it out in front of me. Side note my partner ordered the chicken basket and didn’t get his fries. They did give him the fries. However he said the portion size was comparable to a kids meal. We left not feeling satisfied or taken care of as customers. $21 for what would have been just a few chicken strips… This experience did not encourage me to try new menus items in the furniture.

  • Mike Oluwaseun Okafor

    My server was a young girl MOO LISA . She is among the polite servers i have come across in kamloops . I have seen a-lot of young teens working at drive thru all of them are really good but there’s always a room for little improvement The location was maintained well but all in all, visit again . Keep it up.

  • Matt Funk

    Eat in service was great. Food was hot and fresh. Blizzards were quick. Food served to table. Easy to communicate with staff. Very friendly.

  • Notlistening

    Did not vibe with the new staff. They're not rude or anything, but the new way of doing things is very confusing if you're used to the old thing. This time, my order was on the same tray as another person's order, they don't give you the trays anymore like they used to, they use it for carrying around multiple orders now apparently and dropping them off at your table. I didn't pick a table right away because I was used to the old thing, my advice is to pick a table right after you order and wait for them to come to you.

  • John Schulz

    On August 8th I went in and the place smelled so bad of used dirty oil lucky for the my need for ice cream was greater then my gag reflex. I then waited for around 10 minutes waiting for someone anyone to take my order it was all around a bed experience 1/10 wouldnt recommend

  • Jasmin Mock

    I went to the north shore DQ to try one of the new blizzard flavours. Saw the fruity pebbles. They said it was a shake but could make it into a blizzard. I asked if it would be good and the worker advised me that everyone seems to like it. …

  • Mike Oluwaseun Okafor

    My server was a young girl MOO LISA . She is among the polite servers i have come across in kamloops . I have seen a-lot of young teens working at drive thru all of them are really good but there’s always a room for little improvement The location was maintained well but all in all, visit again . Keep it up.

  • Matt Funk

    Eat in service was great. Food was hot and fresh. Blizzards were quick. Food served to table. Easy to communicate with staff. Very friendly.

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