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Blazin BBQ - Events

112 - 11716 100 Avenue NW Edmonton AB T5K 2G3 · Food - Special Event

Official record from Alberta →

Inspection summary

Blazin BBQ - Events has been inspected 41 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on August 28, 2026, found no infractions.

18 of 41 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The last 8 inspections in a row found no infractions. 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 16 times across 15 separate inspections, most recently on August 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 6 separate inspections, most recently on August 16, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 22 times across 15 separate inspections, most recently on August 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 12 times across 8 separate inspections, most recently on August 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

41 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Owner will purchase new cutting boards.Previous Inspection:A couple cutting boards observed to have deep grooves and stains. Refinish the cutting boards or replace.Note: The above observation was noted in the previous inspection, and the new chopping boards were not observed during the August 29, 2025 inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • High risk food items stored in a hot holding unit was measured below 60C. The operator indicated that the foods came out of the ovens not more than 2 hours ago at the time of inspection. The hot holding temperature was increased, and the high-risk foods were remeasured above 60C. Ensure that all cooked high risk food items must be stored above 60C.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk and other food products were observed stored on the floor of the walk-in cooler. The facility operator moved the food items onto the shelves and pallets. Ensure that all food items are protected from contamination by storing above the floor.
  10. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Owner will purchase new cutting boards.Previous Inspection:A couple cutting boards observed to have deep grooves and stains. Refinish the cutting boards or replace.
  11. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple cutting boards observed to have deep grooves and stains. Refinish the cutting boards or replace.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A hose was being used to fill the three compartment sink. There were no faucets installed at these sinks. Please obtain a faucet.If unable to obtain a faucet, ensure a backflow preventer is installed to prevent contamination of the water source.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink at the front of house observed to have low cold-water pressure.
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A dented can of beans was observed in the walk-in cooler. The can was discarded immediately upon request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some dirtied food containers/single use bowls were observed in the walk-in cooler. The dirtied items were discarded immediately upon request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding violation:A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the front hand sink. Ensure all hand sinks have adequate hand washing supplies.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt build up was observed on the walk-in cooler fan covers. Clean the fan covers.
    • 21. Is refuse being managed in a suitable manner?
      • Outstanding Violation:The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  14. Risk Management Inspection

    0 infractions

  15. Demand 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)?
      • Outstanding violation:A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 21. Is refuse being managed in a suitable manner?
      • Outstanding Violation:The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  16. Demand 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)?
      • Outstanding violation:A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 21. Is refuse being managed in a suitable manner?
      • Outstanding Violation:The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  17. Demand 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)?
      • A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  18. Demand 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)?
      • A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  19. Demand 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)?
      • A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  20. Demand 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)?
      • A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  21. Risk Management 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)?
      • A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  22. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Generator onsite was not adequate to provide power for all vendors. Generator was tripped twice during inspection.Address this issue.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  23. Demand Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One bottle of bleach water prepared for sanitizing food contact surfaces had a concentration of 800 ppm.Bleach water for sanitizing food contact surfaces must measure between 100-200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A hose was being used to fill the three compartment sink and the large single basin sink. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 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 cold water available at either the front or back hand wash sinks.All handwashing sinks must be stocked with hot and cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet handle on the hand wash sink at the back of the facility was broken off. Repair.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Generator onsite was not adequate to provide power for all vendors. Generator was tripped twice during inspection.Address this issue.
    • 21. Is refuse being managed in a suitable manner?
      • There was no waste water holding tank available. Waste water was observed draining onto the ground surface.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  24. Demand Inspection

    0 infractions

  25. Demand Inspection

    0 infractions

  26. Demand Inspection

    0 infractions

  27. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken in insulated cambro was 51 degrees Celsius. This was placed back into oven during the inspection. Ensure food remains above 60 degrees Celsius during hot holding.
  28. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Half chickens are being hot held at 49°C. The insulated Cambro container was not fully closed; the lower clip, instead of being utilized to secure a tight seal, was caught in the door preventing proper closure. This food is immediately placed in the oven again.(The other hot holding temperatures are excellent.)
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two (double-stacked) Alto-Shaam hot holding units are not working, and this for some time now.Please ensure these are fully functional for future events.
  29. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in refrigerator is not equipped with a thermometer.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two (double-stacked) Alto-Shaam hot holding units are not working, and this for some time now.Please ensure these are fully functional for future events.
  30. Risk Management Inspection

    0 infractions

  31. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge is not functioning and is scheduled for repairs.Hot holding units were not turned on, and no food was stored in them.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The walk-in fridge is not functional at the time of inspection. Please repair the walk-in fridge, and ensure all fridges are in good repair and the temperature is maintained at 4 degrees Celsius and below. Monitor the temperature of the Cambro's, refrigeration and hot holding. The fridge is scheduled for repairs on the evening of July 18, 2024.
  32. Demand Inspection

    0 infractions

  33. Risk Management Inspection

    1 infraction

    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • No power or water available.
  34. Risk Management Inspection

    0 infractions

  35. Demand Inspection

    0 infractions

  36. Demand Inspection

    0 infractions

  37. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding and cold holding units were not turned on. Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Front hand sink was leaking from the faucet. Operator left to get parts.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • ***Discussed with staff that the hose end with the spray nozzle had to be kept out of the basin to prevent a cross connection. Corrected during the inspection.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  38. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was noted that units were sharing test strips and vial was almost empty. Please acquire test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were not observed. Please acquire paper towel dispensers.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area. These were being installed during the inspection.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  39. Risk Management Inspection

    1 infraction

    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  40. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back is leaking. Please repair the leak.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • 1. The handwashing sink in the back requires cleaning. 2. The cutting boards are stained. 1. Please clean the handwashing sink. 2. Please clean, plane or replace the cutting boards.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • 1. The grey table is heavily scratched making the surface difficult to clean. 2. The black table is dented and has a hole. 1-2. Please repair or replace the tables to be smooth, durable and easily cleanable.
  41. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed. The operator indicated that they use bleach solution. Please ensure that a bleach solution at 100 ppm is present in the unit. 2. Bleach test strips were not observed. Please acquire bleach test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding and cold holding units were not turned on. Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing sink in the back food prep area not present. Please install a hand washing sink in the back prep area.2. Hand washing supplies (soap, paper towel, hot and cold running water) were not observed. Please stock all hand washing sinks with appropriate hand washing supplies. 3. Hand washing sink was not connected to water and wastewater and was not operational. Please connect the hand washing sink to water and wastewater.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • The unit was not connected to wastewater tank. Please connect the unit to wastewater tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.

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