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Pen Centre - Dairy Queen / Orange Julius

73 221 Glendale Ave, St. Catharines ON L2T 2K9 · Take Out

Official record from Niagara Region →

Inspection summary

Pen Centre - Dairy Queen / Orange Julius has been inspected 15 times by Niagara Region Public Health since November 30, 2024. The most recent inspection, on April 8, 2026, found no infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • 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 7 times across 7 separate inspections, most recently on March 30, 2026. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • 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 6 times across 5 separate inspections, most recently on March 31, 2026. For example: Food storage racks, shelves or pallets are readily cleanable.

  • 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 4 separate inspections, most recently on September 3, 2025. For example: Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

  • 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 September 3, 2025. For example: Manual dishwashing is satisfactory.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 3, 2025. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

About this data

These results come from Niagara Region 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.

15 inspections

  1. Re-inspection

    0 infractions

  2. Re-inspection

    2 infractions

    • Food storage racks, shelves or pallets are readily cleanable.
    • Food premise is kept clean and maintained in a sanitary condition.
  3. Routine Inspection

    4 infractions

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  4. Re-inspection

    0 infractions

  5. Re-inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  6. Re-inspection

    3 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Floors, walls and ceiling are well maintained and in good repair.
  7. Re-inspection

    3 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Floors, walls and ceiling are well maintained and in good repair.
  8. Conviction

    1 infraction

    • Fine: $150 - Food premise not maintained with food handling room in sanitary condition
  9. Conviction

    1 infraction

    • Fine: $150 - Fail to protect against entry of pests
  10. Routine Inspection

    10 infractions

    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Manual dishwashing is satisfactory.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Utensils are maintained in a clean and sanitary condition.
  11. Re-inspection

    1 infraction

    • Utensils are maintained in a clean and sanitary condition.
  12. Re-inspection

    0 infractions

  13. Routine Inspection

    10 infractions

    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Manual dishwashing is satisfactory.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Utensils are maintained in a clean and sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Certified food handler is onsite.
    • Food premise is kept clean and maintained in a sanitary condition.
  14. Re-inspection

    3 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.
  15. Routine Inspection

    7 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.

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