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Blakbar Tavern

10762 82 Avenue NW Edmonton AB T6E 2A8 · Food - General

Official record from Alberta →

Inspection summary

Blakbar Tavern has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on February 11, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 separate inspections, most recently on February 11, 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)?

  • 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 February 11, 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?

  • 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 2 times across 2 separate inspections, most recently on February 11, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on February 8, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite test strips (QUAT, iodine for the glass dishwasher, and chlorine for the low temperature chemical dishwasher) were all expired. Please ensure valid test strips are ordered and available onsite.
    • 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?
      • No pest control record keeping was being done onsite. Please ensure corrective actions are taken and monthly monitoring is conducted, recorded, and documents available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *It could not be confirmed if a person in care and control has a certificate in an approved food safety training course - please confirm and provide a copy of their certificate.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer measured between 50-100ppm.*Ensure that sanitizing solutions are maintained at adequate concentrations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test papers were not available, iodine test papers appeared discolored and did not have a color chart.*Ensure that chlorine, quat and iodine test papers are available, and that staff are regularly verifying the satisfactory operation of the dishwashers and testing sanitizing solutions.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *It could not be confirmed if a person in care and control has a certificate in an approved food safety training course - please confirm and provide a copy of their certificate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A comprehensive written sanitation plan was not available - please ensure that this is developed, and that it includes the sanitizing agents used along with their concentrations and uses.

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