Skip to content
Loading map…

Blue Orchid

11235 Jasper Avenue NW Edmonton AB T5K 0L5 · Food - General

Official record from Alberta →

Inspection summary

Blue Orchid has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on August 5, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on September 15, 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?

  • 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 3 times across 3 separate inspections, most recently on July 22, 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 once on July 22, 2026. 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 7 times across 6 separate inspections, most recently on July 22, 2026. 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 5 times across 4 separate inspections, most recently on July 22, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No approved sanitizer solution was prepared for use at the time of inspection,2. Used wet cleaning cloths were not being stored in sanitizer solution. Cleaning cloths were observed on food preparation surfaces.The staff prepared 100ppm chlorine sanitizer solution during inspection and had cleaning cloths stored in the solution. Ensure an approved sanitizer solution is always prepared and available for use. Used cleaning cloths must be stored in the solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of cooked food items stored in a line cooler at the kitchen were left open. The operator covered the bowls during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a prep cooler at the kitchen was at 10 degrees C. High risk food items were stored in the cooler for use. The operator advised that the food items were moved to the cooler for use less than 2 hours before inspection. High risk food items in the cooler were moved to the walk-in cooler during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Line coolers at the facility had no thermometers.Ensure all coolers in the facility are equipped with functional thermometers for proper temperature monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture at the kitchen area was missing a protective cover.Replace the missing cover to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A prep cooler at the kitchen area appeared not to be working properly. The temperature was measured to be at 10 degrees C. Contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until repaired and capable of maintaining the temperature of food at or below 4 degrees C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelfs in the kitchen area and a wire running down beside the shelfs were unclean. Dirt, dust and debris accumulation were observed.Clean these areas and ensure the facility is always maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 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?
      • Mouse droppings were observed in the round bamboo bins stored underneath the prep tables, around dishwasher area, in the mechanical room, shelf with the hot holding unit (in hallway). A bag was observed to have tears from chew marks. Effective immediately, pest control measures must improve. Remove all items that serve no purpose to the facility. Repair all structural areas that show cracks, gaps, holes, etc. Place all food in plastic bins with tight fitting lids. Cleaning and sanitation must improve. Place out more traps to monitor activity. Failure to comply may result in enforcement actions. A cleaning schedule must be in place.Hired pest control company to monitor was in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of equipment/appliances had buildup of food and/or grease.The prep coolers had buildup of food and grease
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls, canisters, shelves, ceiling contained dust buildup/grease. Ensure these areas are cleaned. Owner indicated that the walls, canister, etc will be addressed by next professional cleaning.Hard to reach areas such as corners of walls, under cookline equipment had buildup of food, grease/oil
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls, canister, shelves contained dust buildup. Ensure these areas are cleaned. Owner indicated that the walls, canister, etc will be addressed by next professional cleaning.
  6. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bin of cooked chicken breasts were cooling, however, it was stored on the floor of the walk in cooler, uncovered. Operator was instructed to store food on the shelf and above raw meats. Should there be insufficient space, operators must re-organize to create the space for proper 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?
      • Mouse droppings were observed in the bins holding dry herbs, the bins and stainless steel tables between the two prep coolers. Operator was advised to ensure all bins are cleaned and sanitized and then covered with a tight fitting lid.Pest control reports were reviewed and activity has been reported, heightened cleaning and foundation improvement are needed to reduce activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler located in front of the deep fryer contained buildup of food inside the cooler especially the hard to reach areas. Also, the unit was creating a pool of water due condensation/defrost cycle. Ensure the unit is thoroughly cleaned and is repaired to prevent any injuries. The mechanical canopy had buildup of grease/oil, unit is due for cleaning.The stainless steel tables between the two prep coolers had buildup of food/debris and was due for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls, canister, shelves contained dust buildup. Ensure these areas are cleaned.Please focus on cleaning certain areas of the kitchen, it will help control pest activity.
  7. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used towels were sitting on counters with no prepared sanitizer. Ensure used towels are stored in sanitizer solution or changed frequently throughout the day. No sanitizer was available to store the used towels. This needs to be in place daily - please correct.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink had no paper towels nearby. Operator was asked to obtain paper towels. Ensure the proper supplies are available for use at all times.
    • 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?
      • Continue with heightened cleaning to prevent pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives were stored beside the wooden cutting block and staff removed it during inspection. Please remove the extra knives before food prepping. The knives can remain if vegetables are used on the block with little-no juices released. The prep cooler in front of the cookline still had buildup of food and grease, the entire unit needs cleaning. Mechanical ventilation hood had buildup of grease and was not cleaned yet. Ensure it is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor under the cookline equipment had buildup of grease and food, please clean floor. Please clean as there was still quite a bit of grease and food present.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen used towels were sitting on counters with no prepared sanitizer. Ensure used towels are stored in sanitizer solution or changed frequently throughout the day. The towels in the dining area, were stored in sanitizer solution. Good.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut Kabocha squash was discarded during inspection due to mold growth. Processed (cut/diced) perishable foods must be stored at 4C or greater than 60C. Cabbages were stored at room temperature and should be placed in the walk in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was obstructed with a bag of frozen food in the basin. It was removed during inspection. Paper towel dispenser was empty. Staff was asked to obtain a roll of paper towels. Liquid hand soap was present. All other hand sinks were equipped with soap and paper towels.
    • 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?
      • Mouse droppings found in the mechanical room (by the mop sink), on cardboard box holding bottles of Maggi sauce (stainless steel shelf), and by the black utensil tray on the counter. Please clean. Ensure no food source is available to attract pests. Continue with proper pest control measures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour bins had buildup and was due for cleaning.The knives stored beside the wooden cutting block were asked to be relocated as it was too close for cross contamination. At the time, staff were slicing raw chicken. Ensure knives are stored safely and away from potential cross contamination. Handles of prep coolers had buildup of grease and food. Please clean.The prep cooler in front of the cookline had buildup of food and grease, the entire unit is due for cleaning. Clay pots under storage had minor food buildup, please clean and sanitize.Mechanical ventilation hood had buildup of grease and was due for cleaning.The clear plastic bins in the walk in cooler had chips or cracks in the bins/lids. Please discard all broken bins/lids. Stainless steel shelving/storage racks had buildup of dust, please clean. The clothes pin trays in the dining area hallway had some buildup of food and was due for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floor under the cookline equipment had buildup of grease and food, please clean floor. Rice found on floor by the side exit door/door to dining area. Please clean.

Nearby inspected facilities

Own this business? Add a badge to your website