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Blue Quill Chinese Food

2821 116 Street NW Edmonton AB T6J 4R6 · Food - General

Official record from Alberta →

Inspection summary

Blue Quill Chinese Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on December 16, 2025, found no infractions.

3 of 7 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: 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 4 times across 4 separate inspections, most recently on December 2, 2025. 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 2 times on December 2, 2025. For example: Is the facility free of a pest infestation?

  • 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 December 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 separate inspections, most recently on December 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on December 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 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?
      • No premade surface sanitizer was available during food preparation. The operator prepared a 100ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling for effective surface sanitizing.Used wiping cloths were noted on various surfaces in the back kitchen area. The operator was instructed to store used wiping cloths in a sanitizer solution in between uses and store dirty cloths waiting for cleaning in a designated storage bin for dirty linens.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were observed stored next to food items in the kitchen and dry storage room, including employees’ phones, purses, coffee mugs, canned drinks, jackets, and coats. The personal items were relocated by the operator. A dedicated area must be provided to store staff belongings, separate from food handling and storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food were observed left uncovered in the walk-in cooler. All food items must be properly covered to prevent contamination.
    • 15. Is the facility free of a pest infestation?
      • A dead mouse was found in a trap in the kitchen, and fresh and old mice droppings were observed under the two-compartment sink, around the grease trap, and behind the storage room chest freezers.
    • 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?
      • No pest control record was available for November. The operator stated that the pest control company visits on demand. Pest control must be conducted at least once a month. Contact the pest control company immediately to implement appropriate control measures for the mice infestation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Cook line (grill, sides of the grill, deep fryer, filters, etc.)Interior and exterior of the kitchen microwaveInterior and exterior of all coolersFood cart/trolley in the kitchenShelves used for storing glassware at the barShelves and trays used for storing dishes in the kitchenAll shelves used for storing food and utensilsAll food bins, including their coversTwo-compartment dishwashing sinkThese items must be thoroughly cleaned and sanitized to ensure they are maintained in a safe and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a sanitary condition, including but not limited to:Walls, floors, and ceiling tiles in the back kitchen and dishwasher areaFloor underneath the two-compartment sinkFloors under the cook line and prep line, where a large build-up of grease and debris was observedFloors under the rice cooker tableThese areas must be thoroughly cleaned.2. Many shelves are cluttered. Reorganize to facilitate proper cleaning and remove any items that are no longer in use.3.The front service area is cluttered and disorganized, making it hard to clean.4. Mice droppings were observed under the two-compartment sink, around the grease trap, and behind the storage room chest freezers.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Ensure that bleach/chlorine test strips are acquired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing tiles were observed on the wall in the mop sink room. Ensure that the indicated tiles are replaced, or the surface is refinished with an alternative material to be smooth, moisture resistant and easy to clean.
  5. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Ensure that bleach/chlorine test strips are acquired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing tiles were observed on the wall in the mop sink room. Ensure that the indicated tiles are replaced, or the surface is refinished with an alternative material to be smooth, moisture resistant and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A can-opener was observed with a buildup of food debris and grime. Ensure that the indicated utensil is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the light switches in the mop sink room, the freezer storage room and in the hallway to the back food prep area. 2. A buildup of food debris was observed beneath the shelving beside the two-compartment dishwashing sink. 3. The rolling food cart in the main kitchen area was observed with a buildup of food debris and/or grime. 4. The electrical plug-in unit located at the middle food prep island was observed with a buildup of food debris.5. The front service area was observed to be disorganized and cluttered which makes it difficult to clean.1-4. Ensure that the indicated areas are cleaned and sanitized.5. Ensure that the indicated area is organized and/or decluttered.
  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on counters. Correction: all used, soiled cleaning cloths are to be stored inside a bucket containing 100ppm chlorine while not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes are being used to store cooked foods. Do not reuse cardboard boxes for food storage. Correction: Foods were transferred into a proper food grade bin that is easy to clean and sanitize.
  7. Initial Inspection

    0 infractions

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