Skip to content
Loading map…

Blue Flame

3054 Dunmore Road SE Medicine Hat AB T1B 2X2 · Food - General

Official record from Alberta →

Inspection summary

Blue Flame has been inspected 25 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on October 14, 2026, recorded 2 infractions.

3 of 25 inspections on record found no infractions at all. In the past 12 months there were 13 inspections with 51 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 17 times across 12 separate inspections, most recently on October 14, 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 11 times across 9 separate inspections, most recently on September 16, 2026. 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 August 7, 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 26 times across 18 separate inspections, most recently on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 13 times across 10 separate inspections, most recently on August 19, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

25 inspections

  1. 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?
      • Dead cockroaches were observed in the glue boards in the kitchen 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?
      • Staff state that there have been recent visits from pest control, but no records are available for these visits.
  2. 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)?
      • The mechanical dishwasher measured between 10-50 ppm chlorine. Discussed with staff that the chemicals may be old and not as concentrated as they need to be for the dishwasher.Staff agreed to manually wash/sanitize dishes.
    • 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?
      • Dead cockroaches were observed in the glue boards in the kitchen area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation plan in place.Ensure a thoughtful and realistic plan is made that includes daily, weekly, and monthly cleaning duties; ensure employees can sign off what was done, and when, to ensure accountability.
  3. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 10 ppm chlorine. Staff agreed to manually wash/sanitize dishes.
    • 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?
      • Dead cockroaches were observed in the glue boards in the kitchen area. 2 dead cockroaches were observed in the dry storage area.Staff stated that the last pest control treatment was last week [August 10, 2026], there is no record of this treatment, last available record was for July 27, 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding: The floor divider in the walk-in cooler is unfinished wood, it has been cleaned but still need to be finished or painted.The shelving below the dishwasher (containing the dishwasher chemicals) is heavily rusted; the wooden block has been removed.Corrected: The tap in the mop closet has been fixed.The one-compartment sink in the dishwasher area is fixed, but the handle for the hot water is too long to turn it on all the way.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Corrected: The dishwasher racks have been cleaned.Outstanding: The naan bread cutting board needs to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation plan in place.Ensure a thoughtful and realistic plan is made that includes daily, weekly, and monthly cleaning duties; ensure employees can sign off what was done, and when, to ensure accountability.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • New: There is food debris behind the metal racks in the dry storage area and around the grease trap in the dish area (mainly behind the grease trap).Outstanding: The floors underneath the ice machine and adjacent cooler in the bar area require cleaning.Corrected: Cleaning underneath and behind all of the equipment in the kitchen (prep coolers, tandori oven, grill area) is much improved.The floors in the walk-in cooler have been cleaned.There is dust on top of the knife rack. has been cleaned.Cleaning on the hood canopy is improved.The dust on the ceiling has been cleaned.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket with wiping cloths measured 10 ppm. Staff agreed to make a new solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff in the food production area did not have any form of hair control (e.g. hats, hairnets).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lids, and outsides of bulk food containers are dirty and require cleaning.Scoops (with and without handles) are being left in bulk food storage containers.There were two bags of bulk foods stored directly on the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 10 ppm chlorine. Staff agreed to manually wash/sanitize dishes.
    • 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?
      • Dead cockroaches were observed in the glue boards in the kitchen area.Staff stated that the last pest control treatment was last week [August 10, 2026], there is no record of this treatment, last available record was for April 18, 2026.
    • 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 one-compartment sink in the dishwasher area is out of order.The tap in the mop closet has a steady, strong leak.The floor divider in the walk-in cooler is unfinished wood, and is covered in grime. The shelving below the dishwasher (containing the dishwasher chemicals) is heavily rusted and is held up by an unfinished wooden block that is covered in grime.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is an accumulation of grime on the two dishwasher racks in the dish area. Ensure the racks are cleaned or replaced.Several cutting boards are heavily knife-scarred and stained. Replace or resurface these cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of food debris/grime underneath and behind all of the equipment in the kitchen (prep coolers, tandori oven, grill area).The floors in the walk-in cooler require cleaning.There is dust on top of the knife rack.The floors underneath the ice machine and adjacent cooler in the bar area require cleaning.The hood canopy has an accumulation of grease to the point where droplets are forming and could drip onto food or staff.There is a heavy accumulation of dust on the ceiling in the kitchen.The shelving in the main prep cooler has a buildup of food debris and there is large pooling of water.
  5. Risk Management Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • Dead cockroaches were observed in the glue boards in the dishwashing and bar areas.Last pest control treatment was 18/04/2026. Another follow-up treatment is scheduled
    • 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?
      • Dead cockroaches were observed in the glue boards in the dishwashing and bar areas.Last pest control treatment was 18/04/2026. Another follow-up treatment is scheduled
    • 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 are open gaps between corner guards and the wall as well as baseboards and the wall. Ensure these gaps are sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is debris buildup on walls, floors (particularly underneath the deep fryer), light switches, and on the inside of the electrical panels of the standup freezer and chest freezer. Cleaning of these areas has improved.
  6. Risk Management Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • Dead cockroaches were observed in the glue boards in the dishwashing and bar areas.Last pest control treatment was 18/04/2026. Another follow-up treatment is scheduled
    • 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?
      • Dead cockroaches were observed in the glue boards in the dishwashing and bar areas.Last pest control treatment was 18/04/2026. Another follow-up treatment is scheduled
    • 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?
      • The food handling permit is expired, and the facility is currently operating without a valid permit.
    • 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 are open gaps between corner guards and the wall as well as baseboards and the wall. Ensure these gaps are sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is debris buildup on walls, floors (particularly underneath the deep fryer), light switches, and on the inside of the electrical panels of the standup freezer and chest freezer. Cleaning of these areas has improved.
  7. Monitoring Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • Dead cockroaches were observed in the glue boards in the dishwashing and bar areas.Last pest control treatment was 18/04/2026. Another follow-up treatment is scheduled
    • 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?
      • Dead cockroaches were observed in the glue boards in the dishwashing and bar areas.Last pest control treatment was 18/04/2026. Another follow-up treatment is scheduled
    • 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 are open gaps between corner guards and the wall as well as baseboards and the wall. Ensure these gaps are sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is debris buildup on walls, floors (particularly underneath the deep fryer), light switches, and on the inside of the electrical panels of the standup freezer and chest freezer. Cleaning of these areas has improved.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were left on food prep surfaces, and no use of food sanitizer was observed. The operator prepared a sanitizer solution and placed the cloths in it. The solution initially measured 50 ppm Quats, more sanitizer was added and the solution measured 200 ppm quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many containers of food were left uncovered in the walk-in cooler. The operator promptly got lids/covers for the containers.
    • 15. Is the facility free of a pest infestation?
      • Live cockroaches were observed in the open electrical panel of the standup freezer. Numerous dead cockroaches were observed in the glue boards in the dishwashing and bar areas.Last pest control treatment was 17/03/2026.
    • 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?
      • Live cockroaches were observed in the open electrical panel of the standup freezer. Numerous dead cockroaches were observed in the glue boards in the dishwashing and bar areas.Last pest control treatment was 17/03/2026.
    • 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 are open gaps between corner guards and the wall as well as baseboards and the wall. Ensure these gaps are sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is debris buildup on walls, floors (particularly underneath the deep fryer), light switches, and on the inside of the electrical panels of the standup freezer and chest freezer.
  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?
      • Dead cockroaches were observed in monitoring boards throughout the facility.Regular pest control and cleaning are being completed.
  10. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry storage is organized a lot better, but there are still bags of bulk foods stored directly on the floor. Additional elevated surfaces are required for storage.
    • 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?
      • Dead cockroaches were observed in monitoring boards throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required in the dishwasher area around the grease trap and underneath the equipment in the bar area.
  11. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry storage is organized a lot better, but there are still bags of bulk foods stored directly on the floor. Additional elevated surfaces are required for storage.
    • 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 live cockroach was observed under the three compartment-sink in the kitchen and in the gap at the floor-wall joint in the server area. Dead cockroaches were observed in monitoring boards throughout the facility.
  12. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Most of the containers have appropriate lids or are covered adequately with plastic wrap. There is a container of rice with no lid.Dry storage is organized a lot better, but there are still a few bags of bulk foods stored directly on the floor.
  13. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several dirty wiping cloths on top of counters throughout the facility. The cloths were discarded by the operator.Either use clothes once and throw them in the soiled linen receptacle or keep clothes in a sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sauce in the walk-in cooler was stored in a dishwasher detergent container. Staff said they cleaned it prior to storing the sauce in it. This container is not food grade. The sauce was discarded, and the operator was told that these containers are to never be used for food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are several lids for bulk food containers that have a buildup of debris and require cleaning.Several containers of food are uncovered, partially covered with plastic wrap or an ill-fitting lid, or with lids ajar.Bags of bulk food ingredients are directly on the floor.
    • 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 soap at either handwashing sink in the kitchen. Staff went and got soap for one of the sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the shelves in the standup freezer is broken.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grime and food debris on the floors in the kitchen and walk-in cooler, and they require a deep cleaning. There is grime buildup on common touch surfaces (handles, light switches) in the kitchen. There is a layer of flour on top of the knife rack.There is a buildup of dust on the ceiling, particularly around ventilation.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Progress with cleaning has been made in some areas, particularly underneath the dish pit and prep cooler, and along the backsplash by the grill.The remaining areas to clean are the hood canopy and area behind/underneath the grills/stoves/deep fryers.
  16. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Progress with cleaning has been made in some areas, particularly with the buildup of dust in the kitchen ceiling vents and the general floor area in the kitchen.The area underneath the dish pit is improved but there is grime buildup around the grease trap on the underside of the sink. The backsplash by the grill has a buildup of food debris and grease. Areas underneath equipment (tandori oven, prep coolers, fryers) also have some remaining buildup and require cleaning.
  17. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on the prep counter instead of being stored in a sanitizer bucket, increasing the risk of cross-contamination.The sanitizer bucket contained no sanitizer and measured 0 ppm of chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of cooked food and raw chicken were left uncovered in the walk-in cooler.An uncovered container of grated garlic was left on the prep table, which poses a risk of contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0 ppm of chlorine. There is no soap or sanitizer present, as the containers were empty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust in the kitchen ceiling vents that requires cleaning.The walls, the edges around the grill, the area behind the tandoori oven, hand sink and the floor all require deep cleaning.
  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few containers of food in the freezer were left uncovered. They were promptly covered by the operator.
    • 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?
      • Last record of pest control was from September 2024. A pest control checklist was provided to the operator.Ensure at least a monthly checklist and monitoring is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in the dry storage and bar area has a buildup of debris/residue and require cleaning.
  20. Risk Management Inspection

    0 infractions

  21. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food in the walk-in cooler were partially covered with utensils sticking out of the container. The operator removed the utensils and closed the containers. Ensure all foods in storage are covered and a new utensil is used when portioning from the bulk supply.The scoop for the ice machine was directly on the counter; staff got a container to keep the scoop in.A bad of flour was stored directly on the floor. The operator moved the flour to an elevated surface.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was being left out at room temperature to thaw. The operator placed the meat in the cooler.The food prep cooler by the tandoori oven measured approximately 15°C. The rice in the cooler was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0 ppm chlorine. The operator stated that they would contact a technician and switch to manual dishwashing in the three-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler by the tandoori oven is not maintaining ≤4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in cooler has a buildup of food debris and requires cleaning.There is a buildup of dust around the ceiling vents in the kitchen.
  22. 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?
      • There is no cold water supply at the handwashing sink by the dishwasher area. The hot water supply also just barely works. Both handwashing sinks in the kitchen drain slowly.
  23. Monitoring 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)?
      • Dishwasher measured 0 ppm chlorine after several successive tests. Operator stated they will call a technician for maintenance. Staff were reminded on how to perform manual dishwashing using the three-compartment sink.
    • 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 is no cold water supply at the handwashing sink by the dishwasher area. The hot water supply also just barely works. Both handwashing sinks in the kitchen drain slowly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas contain a build-up of dirt/debris and require cleaning: - floors in the kitchen and dry storage area, especially underneath equipment, where walls meet the floor, and around the door to the walk-in cooler. - ceiling tiles in kitchen area.
  24. 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?
      • Handwashing sink by the dishwashing is no longer leaking but there is duct tape on the p-trap. Please ensure the p-trap is in good repair.
  25. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured 0 ppm. The operator prepared a new solution measuring 100-200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in the bottom portion of the food prep cooler were not covered. The operator promptly got covers for the containers of 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?
      • Handwashing sink by the dishwashing area has a leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door for one of the food prep coolers is in disrepair.

Nearby inspected facilities

Own this business? Add a badge to your website