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Blowers & Grafton

10550 82 Avenue NW Edmonton AB T6E 2A4 · Food - General

Official record from Alberta →

Inspection summary

Blowers & Grafton has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on October 13, 2026, recorded 2 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 10 times across 7 separate inspections, most recently on October 5, 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 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 5 times across 4 separate inspections, most recently on October 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on August 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 5, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 6 separate inspections, most recently on October 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures were taken with a probe thermometer. High risk foods noted to be sitting at 5.5 C in the bottom part of the preparation cooler and approx. 10 C sitting in the top part of the preparation cooler in the kitchen. Ensure food is maintained outside of the danger zone.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the cooler under the grill noted to be in disrepair.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures were taken with a probe thermometer. High risk foods noted to be sitting at 5.5 C in the bottom part of the preparation cooler and approx. 10 C sitting in the top part of the preparation cooler in the kitchen. Ensure food is maintained outside of the danger zone.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training to meet Section 31 not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the cooler under the grill noted to be in disrepair.
  4. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 3 cartons of egg whites noted to have past BB dates noted. This was corrected during the visit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures were taken with a probe thermometer. High risk foods noted to be sitting at 5.5 C in the bottom part of the preparation cooler and 8 C sitting in the top part of the preparation cooler in the kitchen. Ensure food is maintained outside of the danger zone.
    • 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?
      • A gap is noted between the exit door and frame. Ensure that the gap is sealed to render the surface smooth, easy to clean and resistant to moisture and pest proof.Pest control records not observed.
    • 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?
      • Food Handling Permit posted noted to be expired. Ensure a valid Food handling Permit is posted and visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the cooler under the grill noted to be in disrepair.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the freezer noted next to the grill area noted to be in disrepair. Ensure food equipment is in good repair to ensure food safety (i.e. protect from physical hazards).
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure food is stored and protected from contamination to ensure food safety. Donair meat shaving noted to be stored in the walk-in cooler on a tray uncovered. This was corrected during the visit.Repackaged food items are not labelled to indicate their source and/or expiry date. This was noted in the freezer next to the grill area.
    • 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?
      • Both rear entry doors require repairing/replacing weatherstripping so that no gap of light shines under the doors.
    • 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?
      • Expired food handling permit noted. Ensure invoice is paid and the new food handling permit is posted in a manner that the food permit is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer noted in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for the freezer noted next to the grill area noted to be in disrepair. Ensure food equipment is in good repair to ensure food safety (i.e. protect from physical hazards).
  7. Risk Management 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?
      • Both rear entry doors require repairing/replacing weatherstripping so that no gap of light shines under the doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls require cleaning in the dish area and in hard to reach areas (floors along walls).Mechanical room requires cleaning as indicated on pest control records.
  8. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths were stored on food contact surfaces when not in use. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a bowl of prawns sitting in standing water - measured at 21C.Package of clams at 2-4C sitting at room temperature.Ensure frozen items are thawing in the cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was unable to be located for the walk-in cooler.
    • 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?
      • Pest control records were not available for viewing.
    • 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?
      • Back door was propped open. All doors (including the front area opened for the patio) must be kept closed to prevent the entry of pests and insects into the facility.
    • 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?
      • Multiple fruit flies observed in the bar - discuss with your pest control technician.
    • 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?
      • A gap is observed at the receiving door adjacent to the dry storage area in the back. Ensure that the gap is sealed to prevent entry of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning:-interior of ice machine (black mold-like substance, as well as descaling needed)-dish racks (black grime - clean or replace)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls require cleaning in the dish area and behind cook line area.
  9. 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?
      • A gap is observed at the receiving door adjacent to the dry storage area in the back. Ensure that the gap is sealed to prevent entry of pests into the facility.
  10. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips are observed to be expired. Ensure that new test strips are acquired.
    • 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?
      • A gap is observed at the receiving door adjacent to the dry storage area in the back. Ensure that the gap is sealed to prevent entry of pests into the facility.
  11. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handle of a scoop is observed to be touching bulk flour within a food storage container. Ensure that handles are not contacting food to help prevent cross-contamination. The operator removed the scoop during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as a phone and a drink are observed to be stored in the food prep area beside the ventilation canopy. Ensure that personal items are kept separate from food prep areas to prevent contamination of food equipment and surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips are observed to be expired. Ensure that new test strips are acquired.
    • 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?
      • A gap is observed at the receiving door adjacent to the dry storage area in the back. Ensure that the gap is sealed to prevent entry of pests into the facility.

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