4105 Bow Trail SW · ROSSCARROCK
19 janvier 2026
Non conformeSpray bottle was labeled incorrectly. , , All chemical bottles and containers are to be properly labeled as to its contents
Blizzard mixing cups were placed directly in hand sinks in the front service area, , Hand wash stations are to be kept free and easily accessible at all times.
Ice scoop was placed directly in ice machine, , Ice scoop is to be stored in a clean and sanitary manner
Debris observed under pop bib shelving unit and in hard to reach areas (under and in between equipment and counters)
Dairy Queen se trouve dans le quartier ROSSCARROCK. ROSSCARROCK, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 42 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 26 août 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Spray bottle was labeled incorrectly. , , All chemical bottles and containers are to be properly labeled as to its contents
Blizzard mixing cups were placed directly in hand sinks in the front service area, , Hand wash stations are to be kept free and easily accessible at all times.
Ice scoop was placed directly in ice machine, , Ice scoop is to be stored in a clean and sanitary manner
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Debris observed under pop bib shelving unit and in hard to reach areas (under and in between equipment and counters)
1) Gravy was held on the hot holding unit casing with an internal temperature of 45.4°C., -Gravy was discarded., , 2) Original bacon and Jalapeno bacon were kept on the counter at the cook line with an internal temperature of 47.7°C and 37.5°C., The manager stated that the bacon was brought from the cooler, reheated and held on the counter. Temperature abuse., The temperature of the reheated food could not be verified., -Food discarded
Duct tape was attached to the staff washroom door., -Remove the duct tape. All surfaces must be smooth, non-absorbent to moisture, and easy to clean.
Portioned gravies were kept on the hot holding unit with an internal temperature of 44.2°C., The foods were discarded., , -Ensure hot foods are maintained at 60°C or above at all times.
1) Paper towel was placed on the counter at the cook line., 2) Paper towel was stored on the handle of the tin cutter above the garbage bin., , Paper towels were promptly removed., Store paper towels in suitable paper towel dispensers.
Duct tape was attached to the staff washroom door., -Remove the duct tape. All surfaces must be smooth, non-absorbent to moisture, and easy to clean.
Wet/used cleaning cloths were stored on the counter., -The cleaning cloths were discarded., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Food handler did not immediately wash their hands after contact with their phone and airpods case before handling food., , The food handler was notified to wash their hands immediately.
1) Two black containers with cooked bacon were stored on the counter with an internal temperature of 27.2C and 27.3C respectively. , There were no timestamps on the containers indicating the hold time for the bacon., -Food discarded., , 2) Pre-portioned containers of gravy were stored on the hot holding unit with an internal temperature of 41.3°C., -Food discarded., , 3) Cheese was stored in an ice bath by the cook line with an internal temperature between 8°C to 10°C., The ice bath was not on the same level of the cheese., The cheeses were reduced and stored in the cooler., , When using an ice bath, ensure the ice bath is on the same level of the food.
No soap at the front house hand washing sink. The soap dispenser at the front house hand washing sink was not operational., -Equip the hand washing sink with soap.
Food handler cellphone and airpods case were stored on the DQ single serving customer utensils liner., , Do not store non-food related items on food surfaces. Store articles not associated with food in a separate area.
Paper towel was stored on the handle of the tin cutter., , Store paper towel in a suitable paper towel dispenser.
1) Cardboard was used to line the flooring in the front house food prep refrigeration area., -Remove the cardboard., , 2) Duct tape was attached to the staff washroom door., -Remove the duct tape. All surfaces must be smooth, non-absorbent to moisture, and easy to clean.
The mechanical room was dirty.
Recurring violations:, 1) Paper towel was stored on the toilet tank in the staff washroom., -Store paper towel in a suitable paper towel dispenser., , 2) Soap dispenser was not dispensing soap in the staff washroom., -Equip the staff washroom with soap. , Fix the soap dispenser, , Previous violation:, Toilet paper and the paper towel in the staff washroom was not contained in the dispenser. Paper towel was placed on the toilet and the toilet paper was stored on top of the dispenser. , , **Store toilet paper and paper towel in a dispenser to protect from contamination.