Skip to content
Loading map…

Sweet Queen Family Restaurant

2125 19 Street Nanton AB T0L 1R0 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 9/26. Bacon that was left at room temperature without temperature control over an extended period of time was discarded.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 9/26/2025. Monthly pest control records are not being kept.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 9/26/2025. The facility only had one drain plug which had plastic wrapped around the bottom to help seal drain. Replace drain plug and ensure you have multiple drain plugs to ensure manual dishwashing is properly occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/26/2025. 1) General cleaning required throughout the kitchen. Include the following areas:- Inside the broken prep cooler- Floors under the cookline, pizza oven, and back prep area.2) Reorganize the back kitchen. Additional cleaning is needed in the following areas:-Side burner of the cooking line-Knife holder beside prep counter-Ceiling vents above pizza oven-Can opener
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Visibly soiled cardboard shelving and containers was noted in several areas of the facility used in utensil and food storage. Cardboard is unsuitable for re-use in food and utensil storage as it is absorbent and cannot be easily washed. Replace cardboard containers and shelving used as containers or shelving with cleanable materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of the back kitchen used in food preparation had an exposed light without a suitable cover.Replace cover or provide light sleeves as cover for exposed breakable lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Side burner of the cooking line-Knife holder beside prep counter-Ceiling vents above pizza oven-Can opener
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Visibly soiled cardboard shelving and containers was noted in several areas of the facility used in utensil and food storage. Cardboard is unsuitable for re-use in food and utensil storage as it is absorbent and cannot be easily washed. Replace cardboard containers and shelving used as containers or shelving with cleanable materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burger patties were being thawed at room temperature. This method is unsuitable due to the likelihood of high-risk foods being held at unsafe temperatures for an extended period of time. Temperature was measured at 7.8C at the highest at the time of inspection.Burgers were placed into cooler during inspection. Use refrigerated storage or cold running water to thaw frozen meat products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various perishable foods were observed being stored on the prep counter of the kitchen line without temperature controls.Foods were placed into coolers during inspection. Ensure that foods requiring refrigeration are maintained at 4C or lower.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least 1 person in full time care and control on site to complete an AHS certified food safety course.Provide proof of food safety certification for at least one senior-level member of staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of the back kitchen used in food preparation had an exposed light without a suitable cover.Replace cover or provide light sleeves as cover for exposed breakable lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Side burner of the cooking line-Knife holder beside prep counter-Ceiling vents above pizza oven-Can opener
  5. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • At least 1 person in full time care and control on site to complete an AHS certified food safety course.