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Blue Ivory Bar & Restaurant Inc.

10008 Franklin Avenue Fort McMurray AB T9H 4K6 · Food - General

Official record from Alberta →

Inspection summary

Blue Ivory Bar & Restaurant Inc. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 20, 2024. The most recent inspection, on August 7, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 March 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 17, 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 2 times across 2 separate inspections, most recently on June 12, 2025. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 17, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 20, 2024. For example: Are chemicals stored and handled in a safe manner?

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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food products were stored directly on the floor of the walk-in freezer. Boxes of drinks and food were stored on the floor of the walk-in cooler. Storage bins containing food items including onions and potatoes were stored on the floor in the kitchen area.- Store all food items and food-contact materials off the floor at all times to protect them from contaminationand facilitate proper cleaning.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A kitchen bar stool with torn vinyl upholstery was observed, exposing the foam cushioning inside.- Remove and replace the chair, as the damaged surface is no longer smooth, intact, and cleanable.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A jug of milk in the walk-in cooler was past its' best before dates. Operator removed foods from walk-in cooler during inspection.Ensure that food products' best before and expiry dates are monitored regularly. Use foods on the basis first-in/first-out to ensure safety of foods offered to customers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle containing chlorine sanitizing solution was measured below 100ppm. Operator stated that solution was prepared a few days before. Solution was discarded during inspection. Use chlorine solution at 100ppm. Prepare chlorine solution daily to maintain required concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures in the kitchen prep cooler were measured between 9 to 10 degrees Celsius. High risk foods including cheese and mayonnaise were moved into the walk-in cooler. Repair kitchen prep cooler to ensure that internal temperature is maintained at 4 degrees Celsuis or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several wooden spoons were observed in the kitchen utensil storage area. Spoons showed signs of burns from the heat during cooking.Discard wooden spoons. Refrain from using wooden utensil for cooking in commercial kitchen.
  4. Monitoring Inspection

    0 infractions

  5. 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?
      • Written records for pest control measures were not being maintained.Food establishment must be kept reasonably free of pests and conditions that lead to the harbouring or breeding of pests. A written record of all pest control measures used in thefood establishment and surrounding area, must be maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Female and male's customer washrooms were insanitary. Surfaces of the urinal, sink and toilet were dirty. The sink, toilet and vanity cabinet in the staff washroom were dirty with stains.Clean and disinfect all washrooms in the facility.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured above 200ppm. Solution was poured and a new solution mixed during inspection.Use chlorine sanitizer at 100 to 200ppm. Measure chlorine sanitizer using the appropriate test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat in a bowl and crates of shelled eggs was stored on a shelving above cooked foods in the walk-in cooler. Meat and raw eggs were moved to the bottom shelving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no fridge thermometer in the kitchen prep cooler.Install a functional thermometer in the prep cooler.
    • 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?
      • Written records for pest control measures were not being maintained.Food establishment must be kept reasonably free of pests and conditions that lead to the harbouring or breeding of pests. A written record of all pest control measures used in thefood establishment and surrounding area, must be maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Female and male's customer washrooms were insanitary. Surfaces of the urinal, sink and toilet were dirty. The sink, toilet and vanity cabinet in the staff washroom were dirty with stains.Clean and disinfect all washrooms in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry storage area was dirty with flour pills under the pallets. Room for storing cleaning supplies was disorganized with cleaning solutions stored beside food products. Clean dry storage area floors. Organize storage rooms so that cleaning supplies are stored separately from food to prevent contamination.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing chlorine sanitizer solution was unlabeled.Label all bottles containing solutions.

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