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DQ / Orange Julius

F113 - 2525 36 Street NE Calgary AB T1Y 5T4 · Food - General

Official record from Alberta →

Inspection summary

DQ / Orange Julius has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on September 29, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on September 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on September 25, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on September 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Napkins and other equipment were stored under the front of house hand wash sink. A water stain was observed under the plumbing line indicating a possible leak.- Remove all napkins and other equipment from that area to prevent possible contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was present to measure the internal temperature of hot dogs after the secondary cooking step in the microwave. -Ensure that the internal temperature of hot dogs reaches 74 °C after cooking and verify with a calibrated thermometer.2. Temperature logs for the chili and hot dogs were not maintained.-Ensure that the temperature is recorded on temperature logs to ensure food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update September 21, 2026: Cabinets still need to be addressed.1. Water damaged cabinet was observed under the ice machine.-Replace the water damaged cabinet. 2. Paint peeling off and raw wood was getting exposed on the wooden rack under the bib station.-Repaint the rack.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler lid at front of house next to the wall was broken and coming apart.- Repair the cooler lid.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Napkins and other equipment were stored under the front of house hand wash sink. A water stain was observed under the plumbing line indicating a possible leak.- Remove all napkins and other equipment from that area to prevent possible contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A dented can was found in the dry storage area by the entrance-The operator discarded the dented can during the inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was present to measure the internal temperature of hot dogs after the secondary cooking step in the microwave. -Ensure that the internal temperature of hot dogs reaches 74 °C after cooking and verify with a calibrated thermometer.2. Temperature logs for the chili and hot dogs were not maintained.-Ensure that the temperature is recorded on temperature logs to ensure food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stain observed under the front of house hand wash sink. - Repair the plumbing line and ensure no leak is present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update September 21, 2026: Cabinets still need to be addressed.1. Water damaged cabinet was observed under the ice machine.-Replace the water damaged cabinet. 2. Paint peeling off and raw wood was getting exposed on the wooden rack under the bib station.-Repaint the rack.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler lid at front of house next to the wall was broken and coming apart.- Repair the cooler lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update September 21, 2026:- Single use spoons were stored in a manner that the can expose potential contamination to spoons scoop. Single-use spoons were stored with the handles facing downward in the food service area.-Education was provided to the operator.-Ensure that utensils are stored with the food-contact ends facing downward and the handles facing upward.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hot dog roller/hot holder at the front service area, must have a sneeze guard. Until one is provided, the equipment must be removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal coats were in contact with food containers.-Ensure that the personal items are stored separately from food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the Chili in the hot holding unit was measured at 47 degrees C.-Ensure that the perishable food in the hot holding is measured at 60 degrees C or greater.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Gap was noticed around the pipe under the hand washing station.-Seal the gap.2) Baseboards were missing under the hand wash sink, food storage cabinets and on the left side corner of the front freezer.-Fix the baseboards.3) Water damaged cabinet was observed under the ice machine.-Replace the water damaged cabinet.4) Paint peeling off and raw wood was getting exposed on the wooden rack under the bib station.-Repaint the rack.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use knives and forks were stored business end up. (handle at the bottom).-Ensure that the utensils/equipment are stored business end down. (handles facing up).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dirt and food debris were accumulated underneath the hand wash cabinet.2) Dirt and debris accumulation was noticed under the cash counters.-Clean the above-mentioned areas.
  5. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hot dog roller/hot holder at the front service area, must have a sneeze guard. Until one is provided, the equipment must be removed.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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