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Blowers & Grafton

2120 4 Street SW Calgary AB T2S 1W7 · Food - General

Official record from Alberta →

Inspection summary

Blowers & Grafton has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on August 14, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 7 times across 7 separate inspections, most recently on July 9, 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?

  • 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 6 times across 4 separate inspections, most recently on June 14, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on May 22, 2024. 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 10 times across 5 separate inspections, most recently on July 15, 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?

  • 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 5 times across 2 separate inspections, most recently on July 15, 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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • 1. Mouse droppings located behind pizza oven and pass through along the wall. Ensure these areas are cleaned and sanitized.2. Fruit flies near dishwashing area and bar. Contact pest control to help resolve issue.
  4. Monitoring 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?
      • 1. Mouse droppings located behind pizza oven and pass through along the wall. Ensure these areas are cleaned and sanitized.2. Fruit flies near dishwashing area and bar. Contact pest control to help resolve issue.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were present over a food preparation table in the kitchen, as well as over the two compartment food preparation sink in the basement food preparation kitchen. Fly strips were removed during inspection. Fly strips/lights must be installed in locations away from food storage and preparation and in a way that won't result in the contamination of food or food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a soap dispenser installed on the wall at the two compartment food preparation sinks.Soap dispenser was removed during inspection. Hands must be washed in the handwash sink to help protect the food preparation sink from contamination, and soap installed at the food preparation sink can inadvertently contaminate food.
    • 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 paper towel dispenser in the bar.Install a paper towel dispenser at the hand wash sink in the bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was peeling paint on the ceiling of the bar walk-in cooler.Remove peeling paint and re-paint the affected areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was grease/dust accumulation in the bottom of the deep fryers.Clean the bottom of the deep fryers. Ensure this area is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was water accumulation in the bottom of one of the food preparation coolers located on the east side of the cookline.Have the cooler repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fan covers in the bar walk-in cooler had dust and/or mold accumulation.Clean fan covers and ensure they are cleaned on a regular basis.
  6. 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?
      • June 14, 2024:A few cockroaches were found in the facility. One dead adult in a tin tap in the kitchen, one live nymph under the north pre-rinse sink (left side of dishwasher), one dead adult on the floor by the floor mixer, and one dead adult in the staff washroom. Not assessed June 11, 2024 inspection:May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
  7. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two compartment sink was not available for manual dishwashing. Install a two compartment sink for manual dishwashing.
    • 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?
      • June 14, 2024:A few cockroaches were found in the facility. One dead adult in a tin tap in the kitchen, one live nymph under the north pre-rinse sink (left side of dishwasher), one dead adult on the floor by the floor mixer, and one dead adult in the staff washroom. Not assessed June 11, 2024 inspection:May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a hole in the ceiling between the bar and the back hallway.- There were damaged areas of ceiling in the stairway leading to the basement kitchen, and at the landing of the stairs leading to the basement kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not assessed June 11, 2024 inspection:Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
  8. 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 two compartment sink was not available for manual dishwashing. Install a two compartment sink for manual dishwashing.
    • 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?
      • Not assessed June 11, 2024 inspection:May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not assessed June 11, 2024 inspection:Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
  9. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two compartment sink was not available for manual dishwashing. Install a two compartment sink for manual dishwashing.
    • 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?
      • May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and dust accumulation on the ceiling and walls of the upper level kitchen. Clean the walls and ceiling of the upper kitchen.
  10. Demand Inspection

    11 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was being stored at room temperature; the internal temperature measured 24 degrees Celsius.Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was insufficient equipment available for proper manual dishwashing. There were no drain plugs available for the two single sinks present on either side of the mechanical dishwasher.Ensure that all equipment required for manual dishwashing is available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two compartment sink was not available for manual dishwashing. Install a two compartment sink for manual dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical dishwasher was not sufficiently sanitizing dishes. The concentration of sanitizer at the plate level was undetectable. Ensure the concentration of sanitizer at the plate level is at a sufficient level (100 ppm chlorine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils and dishes were being stored in the basin of the kitchen handwashing sink.Ensure that handwashing sinks are used for handwashing only and are kept unobstructed for handwashing.
    • 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?
      • May 22, 2024:One adult cockroach was observed on a pest monitoring device in the upper kitchen, one live cockroach was observed on the floor in the basement preparation kitchen close to the mixer. A few cockroaches were observed on a pest monitoring device in the basement storage room.October 5, 2023:Live cockroaches were observed on pest monitoring devices in the facility. Live and dead cockroaches were observed on pest monitoring devices, as well as floors in the bar area.Work with your professional pest control operator to eliminate the cockroaches from the facility.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was water and debris from sewage backup present on floors in the basement kitchen. - Retain the services of a qualified technician to assess and repair all plumbing deficiencies to ensure the plumbing system is in good working order.- Provide a plumbing report detailing the work undertaken to remediate the plumbing deficiencies.- Clean and disinfect all areas of the food establishment affected by the sewage back up. Ensure food contact surfaces are properly rinsed following cleaning and disinfection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff was unable to describe proper manual dishwashing procedures.Provide proof that someone in care and control of the facility has successfully completed a food sanitation training course approved by the Health Minister. Management must ensure that all other staff members have basic food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes/gap are present in facility walls. There were holes in the north wall, gaps around the electrical box located in the hallway, holes in the south side kitchen wall, gaps in the south side kitchen wall, and a hole in the south wall of the bar.Holes in the walls provide potential pest harborage locations, and damaged/ uneven walls can't be properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and dust accumulation on the ceiling and walls of the upper level kitchen. Clean the walls and ceiling of the upper kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement storage room was disorganized and cluttered. There was grease accumulation on the floor of the basement storage room. Clean and reorganize the basement storage room.

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