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Blanco Cantina

723 17 Avenue SW Calgary AB T2S 0B6 · Food - General

Official record from Alberta →

Inspection summary

Blanco Cantina has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 20, 2025. The most recent inspection, on April 8, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 4 separate inspections, most recently on March 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?

  • 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 12 times across 3 separate inspections, most recently on March 24, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on February 21, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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.Mouse droppings noted in utility room, hallway leading to bar from kitchen and bar area. Pest control records onsite. Ensure these areas are cleaned and sanitized. Ensure to monitor and clean frequently.2. Flies in liquor storage room. Consult pest control on mitigation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust on shelving in both upstairs and downstairs walk in coolers. Ensure these are repaired or replaced.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • There was a gap at the base of the delivery door.Replace the weather stripping or otherwise seal the gap at the base of the door to help prevent pest entry.
  4. Risk Management Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the bar hand wash sink.Install a paper towel dispenser at the bar hand wash sink.
    • 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?
      • There was a gap at the base of the delivery door.Replace the weather stripping or otherwise seal the gap at the base of the door to help prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The waste water pipe for the kitchen hand wash sink was leaking waste water.Have the hand wash sink repaired to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bar glasswasher was leaking, flooding the floor below it when it was ran.Have the bar glasswasher repaired to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The south female toilet appear to have a leak.Repair the toilet to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged ceiling from a leak was present in the basement food preparation space.Remove any water damaged building materials, dry the area out, and replace building materials with new materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under equipment on the cookline had grease, soil and/or food debris accumulation.Clean the floors under equipment on the cookline. Ensure these areas are cleaned on a regular basis.
  5. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plumbing located in the basement food preparation kitchen was leaking into the basement food preparation kitchen. Water staining was visible on drywall in this area.Do not use this space for food preparation until the leak is stopped. Stop the leak. Remove any water damaged building materials, dry the area out, and replace building materials with new materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the bar hand wash sink.Install a paper towel dispenser at the bar hand wash sink.
    • 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?
      • There was a gap at the base of the delivery door.Replace the weather stripping or otherwise seal the gap at the base of the door to help prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The waste water pipe for the kitchen hand wash sink was leaking waste water.Have the hand wash sink repaired to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both female washroom toilets were not flushing.With no female washroom available, facility must close the dining room and offer take out only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a strong sewer gas odour in the basement food preparation space, near the grease interceptor and hand wash sink.Have the source of the sewer gas odour investigated and repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bar glasswasher was leaking, flooding the floor below it when it was ran.Have the bar glasswasher repaired to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The south female toilet appear to have a leak.Repair the toilet to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under equipment on the cookline had grease, soil and/or food debris accumulation.Clean the floors under equipment on the cookline. Ensure these areas are cleaned on a regular basis.

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