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Blue Flame

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

21 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Risk Management Inspection

    0 infractions

  11. 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.
  12. 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.
  13. 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.
  14. Risk Management Inspection

    0 infractions

  15. 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.
  16. Risk Management Inspection

    0 infractions

  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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.