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Blue Nile Shisha Bar Lounge

106 - 328 7 Street E Brooks AB T1R 1B5 · Food - General

Official record from Alberta →

Inspection summary

Blue Nile Shisha Bar Lounge has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on February 9, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 January 19, 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 4 times across 4 separate inspections, most recently on March 24, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 3 times across 3 separate inspections, most recently on February 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops used for sugar and flour did not have handles and were stored inside the containers. The operator removed the scoops from the containers. Ensure that scoops are stored in a designated scoop holder and not inside the food containers.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water from the kitchen and bar sink tap fixtures measures 28 degrees Celsius.*Hot water must be operational and be in sufficient supply to meet the sanitation and needs of your food establishment.
  4. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water from the kitchen and bar sink tap fixtures measures 28 degrees Celsius.*Hot water must be operational and be in sufficient supply to meet the sanitation and needs of your food establishment.
  5. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water is hot this time but Owner says it depends on the usage next door.
  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar hand sink soap was empty and paper towel was empty at the kitchen hand sink. Hand sink supplies were restocked.*Keep hand sinks supplied with soap and paper towel at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water tank is shared between two facilities. Hot water measured a maximum of 33.8 degrees Celsius at opening indicating that hot water is not keeping up to demand. Hot water must be supplied in sufficient quantities to meet the peak demands throughout the food establishment. *Please resolve this with shared food facility and building owner.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lamb roasts were left to thaw overnight in a sink with cold water. A bag of lamb pieces were thawing in the stainless steel hand sink at room temperature. Roasts internal temperature measured 10 to 11 degrees Celsius and surface temperature measured 14 degrees Celsius. Lamb roasts discarded. Thawing must occur under refrigeration temperatures to maintain the meat temperature at 4 C or less or under cold running water for quick thaw.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat was thawing in the hand sink and therefore not accessible for hand washing. The paper towel was not feeding through the paper towel dispenser. This was corrected during inspection.

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