116 40 Avenue NW · HIGHLAND PARK
Dairy Queen 27434 is in the HIGHLAND PARK neighbourhood. HIGHLAND PARK, Calgary has 21 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 26, 2026, there are 10 (48%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since December 11, 2024, with 5 passes and 0 closures on record.
A bucket of sanitizer below the blizzard machine measured at 0ppm of quats., , **Please have sanitizer solutions monitored frequently to ensure that they are maintained at adequate concentrations at all times.
There was no paper towel in the dispenser at the hand sink adjacent to the cookline., , **Please ensure all hand sinks are fully supplied at all times., , -A staff member restocked the dispenser during the inspection.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
-Mouse droppings were observed in the cupboard below the pop machine and below the shelves adjacent to the back exit door., -One decomposing mouse was observed in the pest monitoring adjacent to the back exit door., , -The pest control records from the most recent visit of the contracted pest control operator indicated no pest activity observed at the time of their visit in July, but indicated concerns about the gap below the back exit door., , **Please have your professional pest control operator come in to access and eliminate the current pest issue and implement an ongoing integrated pest management program for the interior and exterior the food establishment.
A gap was noted on the right bottom area of the exit door., , -Fix the gap.
A gap was noted on the right bottom area of the exit door., , -Fix the gap.
Refill syrup boxes were placed on the ground., , -Ensure that the food containers/boxes are stored at least 6 inches above the floor.
A gap was noted on the right bottom area of the exit door., , -Fix the gap.
Grease accumulation was observed on the exhaust hood above the fryers., , - Clean the grease accumulation., , -Leakage in the hand sink and 3 compartment sink was fixed.
Used/dirty tongs were being stored in room temperature. The staff and manager said that they do not change the tongs throughout the day and just washes it at the end of the day. The inspector informed the manager that storing used tongs at room temperature is not allowed. , , The following options were provided to the manager during the inspection:, - store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT), - store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures., - store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit., - make tongs single use - use and discard immediately, new tongs each time after use., , The manager temporarily stored the tongs in a 200-ppm QUAT sanitizer solution. Please ensure to store tongs using any of the acceptable options above.
In the hot holding, , , 1) Chicken strips was measured at 47 degrees C., 2) Beef patty was measured at 45 degrees C., , Both the chicken strips and the beef patty were discarded by the operator., , -Ensure that the high-risk food in the hot holding is maintained at 60 degrees C or higher.
The hand sink in the chill area was not working., , All the staff were using the hand sink in the grill area to wash hands., , -Ensure that the hand sink in the chill area is fixed in order for the staff working in the chill area to have easy access for washing hands and is properly supplied with hot and cold potable water, soap and single use paper towels.
Refill syrup boxes were placed on the ground., , -Ensure that the food containers/boxes are stored at least 6 inches above the floor.
A gap was noted on the right bottom area of the exit door., , -Fix the gap.
1) Water was leaking on the ground from the hand wash sink pipe in the grill area., , 2) The sanitizer sink in the 3 compartment sink in the grill area was leaking., , 3) Grease accumulation was observed on the exhaust hood above the fryers., , -Fix the leakage in the hand sink and 3 compartment sink and clean the grease accumulation.
Used/dirty tongs were being stored in room temperature. The staff and manager said that they do not change the tongs throughout the day and just washes it at the end of the day. The inspector informed the manager that storing used tongs at room temperature is not allowed. , , The following options were provided to the manager during the inspection:, - store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT), - store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures., - store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit., - make tongs single use - use and discard immediately, new tongs each time after use., , The manager temporarily stored the tongs in a 200-ppm QUAT sanitizer solution. Please ensure to store tongs using any of the acceptable options above.