Ace & Queen Multicuisine Restaurant
605 2 Street Three Hills AB T0M 0N0 · Food - General
Inspection summary
Ace & Queen Multicuisine Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 23, 2025. The most recent inspection, on July 16, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 2 separate inspections, most recently on July 9, 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 once on July 9, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on July 9, 2026. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 2 times across 2 separate inspections, most recently on July 9, 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?
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 2 times across 2 separate inspections, most recently on July 9, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was available in the facility at the time of the inspection.At the request of the PHI, the operator obtained bleach during the inspection and prepared a 100ppm sanitizing solution for use in the facility.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperatures of all the coolers and freezers in the facility were not monitored.Ensure temperatures of all the coolers and freezers in the facility are regularly monitored.The operator is required to maintain temperature logs.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperatures of the high-risk foods, including eggs, salmon, beef steaks, sausages, and mayonnaise, stored in the walk-in cooler were measured at temperatures ranging from 10°C to 18°C using a probe thermometer.At the time of the inspection, the walk-in cooler was unable to maintain food at or below 4°C.The operator informed that high-risk foods, including salmon and meat, had been stored in the walk-in cooler overnight for thawing.Due to the temperature abuse and the inability of the walk-in cooler to maintain safe refrigeration temperatures, the operator discarded all high-risk foods stored in the walk-in cooler during the inspection upon PHI's request.Thawing and refrigeration of the high-risk foods will be done in the two prep coolers available in the facility until the walk-in cooler is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher did not have a detergent, a rinsing agent and a sanitizer.The operator was advised to use a two-compartment sink for washing, rinsing and sanitizing all cooking utensils.The facility has to switch to "single-use customer utensils only" due to limited dishwashing capabilities.A 100ppm sanitizer solution was prepared in one of the sinks in the presence of the PHI. Proper manual dishwashing methods were discussed with the operator.Adequate numbers of single-use customer utensils were observed in the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was not supplied with paper towels during the inspection.The operator supplied paper towels to the sink upon PHI's request.The paper towel dispenser was in disrepair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The walk-in cooler is not able to maintain temperatures at or below 4 degrees C.-The dishwasher did not have a detergent, a rinsing agent and a sanitizer during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The ceiling tiles close to the cooking area are full of grease and dust.Ensure the ceiling tiles are cleaned.-The microwaves, shelves and counters in the kitchen area were observed to be very dirty during the inspection.Ensure the microwaves, shelves and counters in the kitchen area are properly cleaned and sanitized.-No written sanitation plan was available.The operator is required to develop a sanitation plan.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -An open bag of flour was stored below a food preparation counter.The operator was sealed the bag on PHI's request. Alternatively, the flour could be stored in a food grade container with a proper lid.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test strips were not available.
- 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?
- A valid Food Handling Permit is not displayed for public view in the food premise.The operator was asked to display the Food Handling permit in a conspicuous place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is no protective cover on a light fixture above the cookline.Replace the missing protective cover on the light fixture above the cookline. Alternatively, the light bulbs can be replaced with shattered proof light bulbs.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions