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Sweet Queen Family Restaurant

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

Official record from Alberta →

Inspection summary

Sweet Queen Family Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on June 9, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on September 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 26, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 3 separate inspections, most recently on September 26, 2025. 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 4 times across 3 separate inspections, most recently on September 25, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 26, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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

  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.

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