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The Three Amigos

4035 106 Street NW Edmonton AB T6J 2S3 · Food - General

Official record from Alberta →

Inspection summary

The Three Amigos has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 27, 2023. The most recent inspection, on February 24, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 27, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on January 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on April 8, 2025. 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?

  • 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 January 13, 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. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two large uncovered blocks of cottage cheese were observed sitting in a strainer in the cooler on the shelf. Operator took product and placed them into hard plastic containers and covered them. Please ensure all high risk food products are covered and properly stored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available QUAT sanitizer test strips were expired. Please ensure new valid QUAT test strips are ordered and available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A plastic food basket was observed in the handwashing sink. Basket was removed. Please ensure handwashing sink is kept accessible for handwashing purposes only and no other equipment is stored in the basin.
    • 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 was presented, but not posted onsite. Please ensure permit is posted in an area that is visible to the public.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired.
  6. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in a dispenser was observed at the front handwashing sink in the bar area. Ensure all handwashing sinks are maintained with soap in a dispenser. The operator provided soap in a dispenser at the indicated handwashing sink during the 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?
      • 1. Two ceiling lights were observed to be burnt out in the main kitchen area. 2. A small hole was observed in the wall beside the mop sink. 1. Ensure that the indicated lights are replaced. 2. Ensure that the indicated hole is sealed to be smooth, resistant to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and/or grime was observed on the floor behind the "Habco" cooler. 2. A buildup of food debris and/or grime was observed on the floor beneath the Donair spit in the front bar area. 1-2. Ensure that the indicated areas are cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Gloves are being used as a substitute for hand washing.ACTION: review glove use guidelinesRESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was out of batteries. Thermometer in prep table cooler was broken.ACTION: replace/repair probe thermometer & refrigeration thermometers. Ensure all coolers are equipped with a functional thermometer. Consider keeping temperature logs for all coolers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the designated hand wash station was in disrepair. ACTION: repair or replace the soap dispenser.Hand wash station was not easily accessible from the cookline. A soap dispenser was installed at the three-compartment sink (across from the cookline) but was not functional. ACTION: install functional soap dispenser and paper towel at the three-compartment sink. No paper towel at the bar hand sink. ACTION: ensure bar hand sink is stocked with soap & paper towel 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?
      • Insufficient lighting in the back storage area. ACTION: repair lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Food debris felt under handles of prep coolers-Rice/food debris observed under the upright cooler in back corner area-Cupboard under handwashing sink was disorganized & dirty-Strong sewage odor noted in the men's washroomACTION: Deep clean required in all out-of-the-way areas such as under ledges, handles, and equipment. Remove any unused items/stock to aid in cleaning efforts and assist in monitoring for pest activity.RECOMMENDATION: consult with plumber to ensure toilet seals & plumbing are in good repair.

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