ARQUIN Family Restaurant Ltd.
2 1 Avenue SE Falher AB T0H 1M0 · Food - General
Inspection summary
ARQUIN Family Restaurant Ltd. has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on August 25, 2026, found no infractions.
5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 3 times across 3 separate inspections, most recently on June 23, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 3 separate inspections, most recently on May 20, 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?
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 May 20, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on June 10, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on June 10, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
10 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility dishwasher was not dispensing chlorine during the sanitizing cycle. Two cycles were run and could not dispense any chemical. Operator noted that they had not used it since the previous day.Correction.Operator primed the dishwasher on 3 attempts but could not dispense chlorine sanitizer. The fourth attempt dispensed adequate chlorine that reached 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- Operator does not maintain adequate temperature monitoring of food in storage and during handling.A temperature log is available, but no records made.CorrectionOperator was asked to ensure that temperature records are adequately documented.
- 23. Is the facility maintained in a clean and sanitary condition?
- The underneath of the deep fryer and oven are not in good sanitary condition due to grease accumulation and dirt build-up.CorrectionEnsure that the indicated location is cleaned and maintained in a sanitary condition.
- 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?
- Monitoring Inspection
4 infractions
- 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?
- Operator was thawing frozen meat at room temperature.*Operator noted that the meat had just (about 30 minutes) been taken out of the freezer for thawing. Checked the temperature of the meat and it was -12 degrees Celsius*CorrectionOperator was asked to thaw the meat in a working cooler.
- 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?
- Operator does not maintain adequate temperature monitoring of food in storage and during handling.A temperature log is available, but no records made.CorrectionOperator was asked to ensure that temperature records are adequately documented.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical/chemical dishwasher was not dispensing the sanitizer at the time of inspection. Operator run it for 5 times but no sanitizer was detected during the sanitizing cycle.CorrectionOperator was required to use the three-compartment sink as they wait for the technician to arrive to make repairs. Operator called the technician while the inspector was on site.Education was provided on the proper way of manual dishwashing and mixing of sanitizer solution.
- 23. Is the facility maintained in a clean and sanitary condition?
- The underneath of the deep fryer and oven are not in good sanitary condition due to grease accumulation and dirt build-up.CorrectionEnsure that the indicated location is cleaned and maintained in a sanitary condition.
- 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?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food surface sanitizer solution was mixed at the time of the inspection.Ensure that an approved sanitizer solution is made available before beginning food handling and that the solution remains at appropriate concentrations and available throughout the service period.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 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?
- The bulk batter prepared earlier that same day, was noted to be stored in a large pail on the kitchen counter. The batter was room temperature. Correction:-The batter in large pail was moved into fridge and smaller portion was used for food handling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by the coffee station was missing paper towels.Correction:-Paper towel was made available to do proper hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The shelves for plates and dishes storage food debris build up.Correction:- A routine cleaning of the shelves for dishes and plates storage was discussed with the operator.
- 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?
- Monitoring Inspection
0 infractions