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Blowers & Grafton

12650 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

Blowers & Grafton has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on July 28, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and 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.

  • 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 3 times across 3 separate inspections, most recently on July 15, 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 2 separate inspections, most recently on November 28, 2024. 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 2 times across 2 separate inspections, most recently on November 28, 2024. 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 6 times across 4 separate inspections, most recently on July 15, 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 3 separate inspections, most recently on July 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A mobile phone was placed on the green cutting board at the back preparation station.The staff was instructed to replace the cutting board. Ensure articles not associated with food handling is stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The preparation cooler at the cookline measured 8.7°C.Fix the cooler.2. The pepsi fridge used to hold pop drinks and creamers measured 6°C.The creamers were stored in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation cited on July 15, 2026:A black container filled with contaminated dish water was stored underneath the dishwasher. The operator noted that the dishwasher usually overfills and the container was placed to collect the spill.Fix the plumbing of the dishwasher. Previous violation:The plumbing line of the dishwasher was leaking during a dishwashing cycle.Fix the leak.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Reuseable containers without a handle were stored inside the bulk food bins.The containers were discarded.Use the scoops that have a handle and ensure the handle is not in direct contact with the food.
    • 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 plumbing line of the dishwasher was leaking during a dishwashing cycle.Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the green cutting boards used to cut bread in the kitchen area and lime in the bar area. Deep grooves were noted on another green cutting board that was stored on the rack.2. Deep grooves were noted on the prep cooler cutting boards.3. Deep groves were noted on the yellow cutting board.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The dishwasher was dirty.2. Underneath the dishwasher and hard to reach areas in the kitchen requires cleaning Clean the indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Operators were not following provincial standards for preparation and service of donairs, the second cook step was not done after shaving the donair from the vertical grill. Please follow the provincial standards.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flat top cooler:Donair @ 10.0 degrees C., Lobster @ 9.6 degrees C., Cod @ 10.5 degrees C and Chicken @ 9.4 degrees C. in bottom of the cooler.Creamy sauce @ 11.0 degrees C in the top insert of the cooler. Discarded all perishable foods in the flat top coolerPizza cooler:Cheese @ 7.0 degrees C in the top insert of the cooler and donair @ 6.6 degrees C. in the bottom of the cooler. Temperature checks were done two hours prior to inspection and stated that the coolers were at 3.0 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No iodine was detected in the glasswasher. Iodine bottle was emptied. Manager replaced the bottle and primed the line and got iodine coming through.Check glasswasher daily and ensure there is 12.5ppm iodine to sanitize the glasses.
    • 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?
      • Few fruit flies were found a the dishwasher area walls.Do a detail cleaning of the area. Previous Inspection1) Fruit flies were found by the kitchen dishwasher and bar. Remove fruit flies. 2) Debris and syrup build-up underneath dishwasher and bar areas. Detailed cleaning of these areas is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under the dishwashing station are collecting debrisClean underneath the dishwasher.
  6. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on the cutting board. Store cleaning cloths in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large container of French fries was left out at 2:30pm. and cooked French fries were left out at room temperature without temperature. 2) Pre-portioned Dave's Hot chickens were stacked above the insert load limit. Dave's hot chicken was measured at 7.5 degrees C. 3) Fish batter was left out at room temperature. Fish batter was measured at 17.0 degrees C. 4) Garlic butter was left out at room temperature without temperature control.5) Drawer cooler: beef was measured at 8.0 degrees C and cheese was measured at 7.7 degrees C. Store all perishable foods at 4.0 degrees C or below or at 60 degrees C or higher. Temperature checks were recorded in F even though it was checked in C. Please the program to the reflect the actual temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sink and surface test strips were available to test the sanitizer. Provide test strips and test daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels for handwashing at the bar handwash sink.Provide soap and paper towels for handwashing.Previous Inspection.Bar handwashing sink did not have any paper towels.Please stock with paper towels.
    • 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) Fruit flies were found by the kitchen dishwasher and bar. Remove fruit flies. 2) Debris and syrup build-up underneath dishwasher and bar areas. Detailed cleaning of these areas is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished floor at the bar.Fix the floor. 2) Insufficient air gap at the ice well at the bar.Provide a sufficient air gap for the ice well.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Old sticker residues were noted on the white pizza dough pans.Clean the pans.2) Pizza prep cooler handle broke off. Fix the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under the dishwashing station are collecting debrisClean underneath the dishwasher.

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