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Blasters Ice Creams & Cakes

1281 Aster Boulevard NW Edmonton AB T6T 1J1 · Food - General

Official record from Alberta →

Inspection summary

Blasters Ice Creams & Cakes has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on March 31, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 40 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 8 separate inspections, most recently on March 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 6 times across 6 separate inspections, most recently on March 19, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 6, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14 times across 10 separate inspections, most recently on March 26, 2026. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was reminded to wash hands after touching nose and mouth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bags of dry foods, including flour and sugar, were observed in their original bulk bags. Food-safe, tightly lidded containers must be obtained, and all opened food must be stored in them to prevent contamination. Appropriate scoops with handles must also be obtained for dispensing bulk food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is rinsing all dishes with water only. They are not using soap or doing a sanitize step.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required at the cake making stationShelving requires cleaning and decluttering.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 18th March 2026: No premade sanitizer solution was observed while cake-making was occurring in the main food preparation area. A demonstration was provided on how to prepare a chlorine sanitizer solution. The facility is required to obtain appropriate containers, such as sanitizer buckets or spray bottles, to store the solution once prepared.________________________________________________________________________A sanitizer solution was not prepared. Soiled rags were noted on food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bags of dry foods, including flour and sugar, were observed in their original bulk bags. Food-safe, tightly lidded containers must be obtained, and all opened food must be stored in them to prevent contamination. Appropriate scoops with handles must also be obtained for dispensing bulk food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. A chlorine test strip must be available to confirm the sanitizer concentration for manual dishwashing, equipment, and surface sanitizing.
    • 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?
      • Valid food handling permit was not posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 18th March 2026: Additional cleaning is required for the espresso machine (not in use), the rolled ice cream machine, and the milkshake blender.____________________________________________________________________________The dipper well had standing water with 2 scoops inside. Dipper well must be turned on at all times if scoops are present.the soft ice cream machine had an off odor.The milkshake blender was not being cleaned after use.Rolled ice cream machine is dirty.Esspresso machine which is no longer is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required at the cake making stationShelving requires cleaning and decluttering.
  4. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 18th March 2026: No premade sanitizer solution was observed while cake-making was occurring in the main food preparation area. A demonstration was provided on how to prepare a chlorine sanitizer solution. The facility is required to obtain appropriate containers, such as sanitizer buckets or spray bottles, to store the solution once prepared.________________________________________________________________________A sanitizer solution was not prepared. Soiled rags were noted on food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bags of dry foods, including flour and sugar, were observed in their original bulk bags. Food-safe, tightly lidded containers must be obtained, and all opened food must be stored in them to prevent contamination. Appropriate scoops with handles must also be obtained for dispensing bulk food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. A chlorine test strip must be available to confirm the sanitizer concentration for manual dishwashing, equipment, and surface sanitizing.
    • 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?
      • Current pest control records were not available.
    • 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?
      • Valid food handling permit was not posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 18th March 2026: Additional cleaning is required for the espresso machine (not in use), the rolled ice cream machine, and the milkshake blender.____________________________________________________________________________The dipper well had standing water with 2 scoops inside. Dipper well must be turned on at all times if scoops are present.the soft ice cream machine had an off odor.The milkshake blender was not being cleaned after use.Rolled ice cream machine is dirty.Esspresso machine which is no longer is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required at the cake making stationShelving requires cleaning and decluttering.
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 18th March 2026: No premade sanitizer solution was observed while cake-making was occurring in the main food preparation area. A demonstration was provided on how to prepare a chlorine sanitizer solution. The facility is required to obtain appropriate containers, such as sanitizer buckets or spray bottles, to store the solution once prepared.________________________________________________________________________A sanitizer solution was not prepared. Soiled rags were noted on food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bags of dry foods, including flour and sugar, were observed in their original bulk bags. Food-safe, tightly lidded containers must be obtained, and all opened food must be stored in them to prevent contamination. Appropriate scoops with handles must also be obtained for dispensing bulk food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. A chlorine test strip must be available to confirm the sanitizer concentration for manual dishwashing, equipment, and surface sanitizing.
    • 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?
      • Current pest control records were not available.
    • 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?
      • Valid food handling permit was not posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 18th March 2026: Two dirty scoops were observed stored in a bowl while the dipper well was turned off. Staff were instructed to wash and sanitize the scoops. The dipper well was turned on, and the scoops were properly stored in it. Ensure scoops are always stored in the dipper well and that the dipper well remains on at all times when scoops are present.The milkshake blender was observed with accumulated food debris. The staff member was instructed to clean and sanitize the machine. Proper Clean-In-Place (CIP) procedures were reviewed: wipe with soapy water, rinse, then sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 18th March 2026: Additional cleaning is required for the espresso machine (not in use), the rolled ice cream machine, and the milkshake blender.____________________________________________________________________________The dipper well had standing water with 2 scoops inside. Dipper well must be turned on at all times if scoops are present.the soft ice cream machine had an off odor.The milkshake blender was not being cleaned after use.Rolled ice cream machine is dirty.Esspresso machine which is no longer is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required at the cake making stationShelving requires cleaning and decluttering.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Soiled rags were noted on food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flats of kick boxes were being stored on the floor. Equipment and dishes were being put on top of flat cake boxes.
    • 09. Are chemicals stored and handled in a safe manner?
      • Staff member indicated that he mixed bleach into a bottle labelled disinfectant cleaner. Do not mix bleach and or other chemical chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were not stocked with soap.
    • 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?
      • Current pest control records were not available.
    • 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?
      • Valid food handling permit was not posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well had standing water with 2 scoops inside. Dipper well must be turned on at all times if scoops are present.the soft ice cream machine had an off odor.The milkshake blender was not being cleaned after use.Rolled ice cream machine is dirty.Esspresso machine which is no longer is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required at the cake making stationShelving requires cleaning and decluttering.
  7. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Soiled rags were noted on food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were not stocked with soap.
    • 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?
      • Current pest control records were not available.
    • 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?
      • Valid food handling permit was not posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well had standing water with 2 scoops inside. Dipper well must be turned on at all times if scoops are present.the soft ice cream machine had an off odor.The milkshake blender was not being cleaned after use.Rolled ice cream machine is dirty.Esspresso machine which is no longer is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation was poor in public washroom, front area, shelving, cupboard doors, ice cream coolers, walls, counters, floors,. bulk food bins. walk in coolers and doors. Clean and maintain in a sanitary condition.Decluttering required. Remove all unused or unrelated items from the facility. Cleaning schedule is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is not available. Please ensure a cleaning schedule is used to improve cleaning frequencies.Provide a copy to inspector for review.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Soiled rags were noted on food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was set to 45 Celsius. Please ensure that foods are kept above 60 Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were not stocked with soap.
    • 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?
      • Current pest control records were not available.
    • 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?
      • Valid food handling permit was not posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well had standing water with 2 scoops inside. Dipper well must be turned on at all times if scoops are present.the soft ice cream machine had an off odor.The milkshake blender was not being cleaned after use.Rolled ice cream machine is dirty.Esspresso machine which is no longer is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation was poor in public washroom, front area, shelving, cupboard doors, ice cream coolers, walls, counters, floors,. bulk food bins. walk in coolers and doors. Clean and maintain in a sanitary condition.Decluttering required. Remove all unused or unrelated items from the facility. Cleaning schedule is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is not available. Please ensure a cleaning schedule is used to improve cleaning frequencies.Provide a copy to inspector for review.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Soiled rags were noted on food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • packaging is being stored on the ground, under dirty dishes and in such a way that is is getting soiled and contaminated. Packaging that is soiled or contaminated must not be used.Food packaging must be protected from contamination and kept in a sanitary fashion.
    • 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?
      • Current pest control records were not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelves noted in facility or particle board shelves that cannot be easily cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting level by mop sink is not adequate. Please increase the lighting level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well had standing water with 2 scoops inside. Dipper well must be turned on at all times if scoops are present.the soft ice cream machine had an off odor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation was poor in public washroom, front area, shelving, cupboard doors, ice cream coolers, walls, counters, floors,. bulk food bins. walk in coolers and doors. Clean and maintain in a sanitary condition.Decluttering required. Remove all unused or unrelated items from the facility. Cleaning schedule is required.
  10. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting level by mop sink is not adequate. Please increase the lighting level.
  11. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting level by mop sink is not adequate. Please increase the lighting level.
  12. Demand Inspection

    0 infractions

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