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Blue Danube Restaurant

D - 7800 30 Street SE Calgary AB T2C 2G7 · Food - General

Official record from Alberta →

Inspection summary

Blue Danube Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on March 4, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on March 18, 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 March 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 4, 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 8 times across 4 separate inspections, most recently on March 4, 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 once on March 4, 2026. 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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The paper towel dispenser for the back kitchen handwashing station was located directly above open flour containers on a shelf, posing a risk of contamination from drips or splashes.- Paper towel roll was relocated from this area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of rice in the cooker/warmer was measured between 48.3 degrees Celsius using the probe thermometer.- Operator voluntarily discarded the food item.- Ensure hot holding temperature is maintained at 60 degrees Celsius or above at all times.2. No functional thermometer was available in the kitchen at the time of inspection.- Ensure that proper working thermometer is available in the kitchen 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?
      • Visible gap was noted at the bottom of the back exit door.- Eliminate the gap to prevent potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden condiment tray on the back cooking equipment was dirty.- Replace the wood tray, so that surfaces are smooth, impervious to moisture and easily cleanable.
    • 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 missing tile on the wall near the mop sink.- Ensure to replace tiles in the indicated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filter at the back kitchen appeared dirty.- Clean the filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors and area behind the equipment in the front kitchen appeared dirty. - Thoroughly clean and sanitize the food establishment floors and hard-to-reach areas.
  2. Monitoring Inspection

    2 infractions

    • 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. Walkin freezer floor was cracked/disrepair.-Repair the walkin freezer floor, so that it is smooth, easy to clean and impervious to moisture.2. Ventilation canopy filter at the back kitchen appeared dirty.- Clean the filters.
    • 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 violations still exist**1. Wall and ceiling joints in walkin cooler appeared rusty. Repair the wall ceiling joints so that they are smooth, easy to clean and impervious to moisture.2. A few shelves in the facility are made up of raw wood.Seal the raw wood shelves, so that they are smooth, impervious to moisture and easily cleanable.
  3. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher dispensed 10ppm chlorine during inspection.The operator adjusted the chlorine supply and chlorine measured to be 100ppm.The dishwasher must be tested every day to confirm the concentration of sanitizer.
    • 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. Wall and ceiling joints in walkin cooler appeared rusty. Repair the wall ceiling joints so that they are smooth, easy to clean and impervious to moisture.2. A few shelves in the facility are made up of raw wood.Seal the raw wood shelves, so that they are smooth, impervious to moisture and easily cleanable.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher did not dispense sanitizer.Operator replaced the empty bucket with new one and chloriine concentration measured to be 100pp.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food grime dust appeared on high touch areas and hard to reach places.Ensure to clean high touch areas and hard to places.

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