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Blue Ginger

125 Main Street Acme AB T0M 0A0 · Food - General

Official record from Alberta →

Inspection summary

Blue Ginger has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on August 17, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 January 14, 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 January 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?

  • 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 4 times across 3 separate inspections, most recently on July 30, 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 once on July 23, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen area was not supplied with hot water.Ensure that the handwashing sink is supplied with hot water.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Chlorine in the dishwasher was measured at 50ppm.The operator changed the bottle that was dispensing chlorine to the dishwasher.Chlorine was then measured at 100ppm. Test strips for chlorine were available.-Clean-in-place equipment were being sanitized using 100ppm chlorine.The operator was advised to sanitize clean-in-place equipment using 200ppm chlorine.
    • 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?
      • Pest control records were not available.Pest control checklist was shared with the operator
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • The Main Kitchen Dishwasher was measured to have a Chlorine Sanitizer concentration of 10ppm at the time of Inspection.Ensure that the Dishwasher is repaired and able to produce a Chlorine Sanitizer concentration of at least 100 ppm at all times in order to adequately sanitize dishes.This was Corrected during the Inspection by replacing the Sanitizer Jug. The Dishwasher was then remeasured to be at 100 ppm Chlorine at the time of Inspection.
    • 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 Grease Hood maintenance was out of date at the time of Inspection.Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Grease Hood in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the Microwaves in the Kitchen were dirty at the time of Inspection.Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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?
      • The Kitchen Grease Hood maintenance was out of date at the time of Inspection.Ensure that the Grease Hood is maintained more regularly in order to prevent potential fires. The maintenance is already booked.
  10. Monitoring Inspection

    0 infractions

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