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ATCO Blue Flame Kitchen

5302 Forand Street SW Calgary AB T3E 8B4 · Food - General

Official record from Alberta →

Inspection summary

ATCO Blue Flame Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 28, 2025. The most recent inspection, on April 24, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 4 times across 3 separate inspections, most recently on April 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 24, 2026. 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?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two QUAT sanitizer pails were not maintained at 200 ppm. This was due to heavy use of the sanitizer on surfaces which had high amounts of organic material.Solutions were replenished during the inspection.REQUIREMENT: Sanitizer solutions may need to be changed more frequently if they're exposed to high amounts of organic material. Keep an eye on visual cues such as cloudy solutions, a film on the surface, and high amount of organic debris in the pails.Ensure sanitizer pails are filled enough so that rags inside get properly submerged in the solution.
    • 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?
      • 1) There were notable gaps at the north and south entrances to the main floor of the facility.REQUIREMENT: Repair the weather stripping and ensure no gap is present.2) There were no pest control records available. This was due to pest management and record keeping being centralized by facilities/maintenance.REQUIREMENT: Request copies of pest control records from the facilities team and maintain a monthly record.
  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • High temperature dishwasher's maximum temperature measured at the dish level was 66 degrees Celsius (151F).Unit had been serviced by Hobart technician and an element was replaced but temperature is still not high enough.Rinse water must measure at least 71 degrees Celsius (160F) at dish level for sanitizing.Until unit is fixed, all dishes must be manually sanitized my immersion in a sanitizing solution.
  4. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher's maximum temperature measured at the dish level was 59 degrees Celsius (138F).Service unit.Rinse water must measure at least 71 degrees Celsius (160F) at dish level for sanitizing.Until unit is fixed, all dishes must be manually sanitized my immersion in a sanitizing solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No dishwasher safe, maximum registering thermometer on site.Obtain the referenced thermometer and use it to check dishwasher temperature maximum daily.

Nearby inspected facilities

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