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Blowers & Grafton

500 - 70 Shawville Boulevard SE Calgary AB T2Y 2Z3 · Food - General

Official record from Alberta →

Inspection summary

Blowers & Grafton has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 15, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 5 separate inspections, most recently on October 5, 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 4 times across 4 separate inspections, most recently on October 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 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?

  • 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 5 times across 5 separate inspections, most recently on October 13, 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 October 5, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on Oct 13/2026Staff washroom door opens in the food handling area and door was left wide open in spite of having sign posted* Repeat violation from previous inspections*Requirement:Please install self-closing device on the washroom door.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept after use on premix bottles located in bar area.Corrective action:Immerse cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop handle was kept in sugar stored in a bulk bin in back area of the kitchen.b) Alcohol bottle was kept in ice meant for adding in the drinks.Corrective action:a) Store scoop handle out of food to prevent contamination. Scoop can be stored vertically with handle up.b) Do not store any food or drinks in the ice meant for adding in the drinks
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shrimps stored in insert of first prep cooler was 8CCorrective action:Ensure that perishable foods are stored at 4 C or less during refrigeration. Staff was instructed to add ice on shrimps during inspection. DONE
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of fresh garlic in butter stored in prep coolers inserts were 13.6C and 9.5C. Both the inserts were overfilled.Corrective action:Ensure that perishable foods are stored at 4 C or less during refrigeration.Fresh garlic in butter at 13.6C was discarded.Fresh garlic in butter at 9.2C was moved to bottom part of the cooler.Do not over fill the inserts to prevent temperature abuse.
    • 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) Fruit flies were observed in bar areab) House flies were observed in the kitchen.Corrective action: Implement control measures and contact pest control company for the treatment to eradicate flies issue.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Glue fly tapes were hanged in food areas.Corrective action: Remove glue fly tapes from food areas to prevent contamination.Glue fly tapes can be hanged in non-food areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door opens in the food handling area and door was left wide open in spite of having sign postedRequirement:Please install self-closing device on the washroom door.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on the prep counter after use in back prep area.Requirement:Soak cleaning cloth in sanitizer solution in-between use.
    • 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?
      • a) Leftover meat on vertical grills was stored in walk in cooler without doing second step of cookingb) Meat on vertical grills was shaved and kept for cooling to store in the cooler without doing second step of cooking.Requirement:a) Shave the leftover meat on the vertical grills and cook to 74 C on the grill/microwave/oven, cool it and store in the cooler for next day use and reheat to 74 C before serving.Leftover meat cones from previous days were discarded.b) Cook meat to 74 C after shaving before cooling to store in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept in flour located in bulk bin in back storage area.Requirement:Keep scoop handle out of food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of portioned cheese stored on top in insert of prep cooler located in the kitchen was 15.1Cb) Internal temperature of sliced cheese stored on top in insert of prep cooler was 12.8CRequirement:Ensure that perishable foods during refrigeration are stored at 4C or less.Portioned cheese and sliced cheese were discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door opens in the food handling area and door was left wide open.Requirement:Either provide self-closing device on the washroom door or put a sign indicating" Keep the door closed"
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Internal temperature of sink-surface sanitizer solution of spray bottle located in the kitchen was 170 ppm DDBSARequirementEnsure that concentration of sink-surface sanitizer is maintained between 272 -700 ppm DDBSA
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of portioned cooked beef stored in insert of prep cooler was between 15 C-21 C at the top and 9.8C at the bottom.Insert was overfilled.b) Internal temperature of portioned cooked mushroom-garlic stored in insert of prep cooler was 9.5CRequirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Cooked/portioned beef between 15C-21 c was discarded.-Remaining cooked/portioned beef and cooked mushroom-garlic were moved to bottom part of the prep cooler.-Do not overfill the inserts to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of portioned feta cheese stored in insert of prep cooler located next to upright freezer was 14.1 C, Scallops were at 9.4CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Portioned feta cheese at 14.1C was discarded. Scallop were moved to bottom part of the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of portioned beef stored in drawer of prep cooler located under the grill was 7.9 C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Put ice packs on this portioned beef.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelves in back storage area were lined with raw wood having rough and absorbent surface.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the raw wood to have smooth non-absorbent surface.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shrimps stored in insert of prep cooler in the kitchen was 8.2C and portioned scallops stacked in this insert were at 15 C,18C 21 C.Requirement: -Ensure that perishable foods under refrigeration are stored at 4C or less.-Scallops at 15C, 18 C and 21 C were discarded during inspection.- Ice pack was put on shrimps.-Do not stack food containers in prep cooler insert to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in one prep cooler located in the kitchen.Requirement:Provide thermometer in the cooler.
    • 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 were provided at hand washing sink located in bar area.Requirement:Provide soap and paper towels in dispensers at this hand washing sink.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of shrimp stored in insert of prep cooler on the top was 13 C.b) Internal temperature of cooked mushrooms stored in insert of another prep cooler was between 14 C- 26C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Shrimp at 13 C and cooked mushrooms between 14 C- 26 C were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of creamers stored on melted ice located in the kitchen was between 21 C-23.4C.b) Internal temperature of raw chicken stored in the kitchen without temperature control was 14.5CRequirement:a) Ensure that creamers are stored at 4C or less.Creamers were discarded during inspection.b) Ensure that raw chicken is stored at 4C or less. Chicken at 14.5C was discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar cooler.Requirement:Provide thermometer in the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris under and in between equipment in bar area.Requirement:Clean the above noted areas.
  8. Demand Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

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