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3 B's

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

Official record from Alberta →

Inspection summary

3 B's has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on July 23, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 4 separate inspections, most recently on May 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 4 separate inspections, most recently on May 28, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on May 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 11, 2026. For example: 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?

About this data

These results come from Alberta Health Services (Environmental 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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.

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