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3 B's

505 - 800 Yankee Valley Boulevard SW Airdrie AB T4B 3Y2 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit issued was valid until May 31, 2026. Make required payment for permit fee and obtain valid permit for the year.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in bucket at front of house and sanitizer in bucket where knives and other utensils are stored measured 0ppm. Ensure quats sanitizer is maintained at 200ppm.*Cited again February 5, 2026*Cited again May 28, 2026QUAT dispenser in the janitorial room was dispensing QUAT at 100 ppm. Adjust dispenser setting to ensure that QUAT at 200-400 ppm is dispensed. Operator prepared chlorine solution at 100ppm during the inspection as a temporary solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips are available for the chosen food-grade sanitizer. Purchase test strips for chlorine or QUAT sanitizer and monitor sanitizer concentration regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towel at sink at the bar. Ensure this sink is stocked with soap and paper towel as a handwashing sink is required in this area.February 5, 2026 - Paper towel was available but not in dispenserMay 28, 2026 - Paper towel was not in dispenser.Install paper towel dispenser and ensure that all hand sinks are supplied with soap and paper towels at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher was leaking. Repair.May 28, 2026 - Leak observed under ore-rinse sink drainage. Repair all damaged plumbing.
    • 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. Caulking around the dishwashing sink is damaged. Repair.2. Hole was noted in the wall under the dishwashing sink. Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up noted on shelves above the dishwashing sink, and on the floor under grill and deep fryer. Clean all areas to remove build-up.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in bucket at front of house and sanitizer in bucket where knives and other utensils are stored measured 0ppm. Ensure quats sanitizer is maintained at 200ppm.*Cited again February 5, 2026
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towel at sink at the bar. Ensure this sink is stocked with soap and paper towel as a handwashing sink is required in this area.February 5, 2026 - Paper towel was available but not in dispenser
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lower shelf of stainless-steel prep table still had protective film on it. Film was beginning to peel and shelf was no longer smooth and easy to clean. Film was removed during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher was leaking. Repair.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in bucket at front of house and sanitizer in bucket where knives and other utensils are stored measured 0ppm. Ensure quats sanitizer is maintained at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in prep cooler, walk in cooler, or white fridge/freezer. Ensure all refrigeration units are equipped with working thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap and paper towel at sink at the bar. Ensure this sink is stocked with soap and paper towel as a handwashing sink is required in this area.2. There was no paper towel at hand sink in staff washroom. Ensure soap and paper towel is kept stocked.
    • 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. Dishwasher was leaking. Repair.2. Tap at two compartment sink was leaking. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sliding glass door cooler had leak. Repair.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 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. Wood panel behind two compartment sink at bar was water damaged. Refinish or replace so that surface is impervious to moisture and easy to clean.2. Shelving used to store dry ingredients was made of raw wood and was dirty in some areas. Paint or finish with material that is impervious to moisture and easy to clean.
  7. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no working thermometer in walk in cooler. Please obtain thermometer and place in walk in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for testing sanitizer were available on-site. Obtain test strips.