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Blondies Cafe

701 Bow Valley Trail Canmore AB T1W 2H4 · Food - General

Official record from Alberta →

Inspection summary

Blondies Cafe has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on June 2, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on January 16, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 30, 2025. 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 2 times across 2 separate inspections, most recently on January 16, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 4, 2025. 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 3 times across 2 separate inspections, most recently on September 4, 2025. 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?

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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 permit was not posted in a conspicuous place.- Please post food permit, ensure it is visible to patrons.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 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 hand soap at the hand sink next to the ice cream cooler. - Please ensure all hand sinks are stocked with soap and paper towels at all times.
    • 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?
      • Many flies were noted in the kitchen area. - Please remove any food debris or standing water, keep exterior doors closed, and install fly traps/lights to help control the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was coming off the wall on the wall next to the line cooler. - Please repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some debris on the storage shelves above the line cooler, dust buildup on the fan, and some grease on the wall under the microwave. - Please clean these areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main cooler in the facility was warm, thermometers on the inside read 13C. - High-risk products (milk, eggs, etc.) were removed from the cooler and temperature was adjuster. Please ensure that this cooler can hold temperature below 4C before it is used to store high-risk products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was securing the corner of the counter by the hand sink.- Remove the duct tape as it is not a smooth and cleanable material. Ensure the counter is in good condition.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some items in the line cooler were double stacked. The items on top do not get the cold air from the bottom and were warmer than the items in the inserts. - Do not double stack the inserts ensure all high-risk foods are stored below 4C.
  7. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One bleach sanitizer bottle was missing a label.- Add a label, ensure all chemicals are properly labeled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The bleach test strips expired in 2020. - Please obtain new test strips to ensure the concentration of sanitizers is adequate.
  8. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One bleach sanitizer bottle was missing a label.- Add a label, ensure all chemicals are properly labeled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was only reaching 67C. In order for dishes to be adequately sanitized it need to reach 71C at the plate level. - Repair the dishwasher, ensure it is getting hot enough. In the meantime, dishes are to be manually sanitized the sink basin in a 100-ppm bleach solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The bleach test strips expired in 2020. - Please obtain new test strips to ensure the concentration of sanitizers is adequate.

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