23 8 Street NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 mars 2026
The garbage container at the prep cooler is too small and it is observed full at the time of inspection.
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.
Dairy Queen 26942
Ce restaurant a été inspecté 12 fois depuis le 14 juin 2023, avec 6 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
The garbage container at the prep cooler is too small and it is observed full at the time of inspection.
4 infractions
Some/excess fish product is being kept at room temperature on the prep cooler counter., The operator did promptly place these in the cooler. Further, advised that this practice must cease and that this observation must not be found again.
Chlorine sanitizer test paper is not supplied.
Floor areas in the back and the hallway, especially under the refrigeration units, three-compartment sink and metal shelving units, are very dirty.
The garbage container at the prep cooler is too small and it is observed full at the time of inspection.
Aucune infraction
2 infractions
The sanitizer in the spray bottle was measured at 0 ppm bleach. The operator promptly prepared a new bottle with a concentration of 200 ppm bleach.
A bag of raw meat was stored on the middle shelf of the refrigerator, which could potentially contaminate adjacent food items and those stored beneath it. The operator promptly relocated the meat to the bottom shelf.
Aucune infraction
1 infraction
Grease buildup was observed along the edge of the hood. The vent hood does not have a sticker indicating the date of its last service. Please ensure the vent hood is cleaned regularly to avoid grease accumulation.
2 infractions
Bags of raw meat were stored on the middle shelf, above a bag of avocado and next to a bag of cooked meat, in a fridge located at the back. The operator promptly reorganized the fridge, moving the raw meat to the bottom shelf.
Grease buildup was observed along the edge of the hood. The vent hood does not have a sticker indicating the date of its last service. Please ensure the vent hood is cleaned regularly to avoid grease accumulation.
Aucune infraction
Aucune infraction
1 infraction
Back room floor soiled from spilled or leaked food, , Action: Clean and sanitise spill on back room floor
6 infractions
Frozen fish was observed thawing at room temperature, , Action:, , Owner moved all frozen fish products into cooler to defrost in an approved manner
A pan of cooked food product was store too close to the floor and uncovered, , Action:, , Owner immediately covered pan and moved it to cooler
Large quantity of raw fish (salmon) found on front counter , , Action:, , Perishable food such as raw fish must be kept at 4°C at all time, and only taken out of cooler immediately before serving to customer
3 infractions
Used cleaning cloths were kept on the counter. A new sanitizing solution was promptly prepared and new cleaning cloths were stored therein.,
1. Louis Kemp imitation crab meat was submerged in water to thaw., 2. Louis Kemp imitation crab meat and Imitation crap sticks were kept on the counter., The imitation crab meat and imitation crap stick were imminently stored in the fridge., , It is important to thaw food properly. The recommended ways to thaw food are:, 1. Under refrigeration at 4°C (40°F) or less., 2.) Completely submerged in cold running water., 3.) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time), 4.) By microwaving.
Fish that were measured at -1°C were left on the counter at the retail area. The fish were promptly stored in the refrigeration.
Freezers and coolers are over stocked with product, , Action:, , Organize and monitor inventory so coolers may provide adequate space for food storage and for thawing frozen fish and meat products
There is inadequate space in the front food preparation area to allow for safe food handling, , Action: , , Limit and reduce the amount of ingredient out in the front food preparation area so it can be safely covered and protected from environmental and cross-contamination
1. Spilled food inside microwave oven , , 2. Food preparation area floor is slippery, , 3. Accumulation of food containers (white square buckets) in back area prevent ease of cleaning, , 4. Back area food containers lids have spilled food on them, , Actions Required:, , 1. Clean inside microwave, , 2. Clean and de-grease floor, , 3. Remove unused food containers and equipment from back kitchen area , , 4. Clean and sanitized food container lids of spilled food and liquids