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Blue Rhino Pub & Grill

102 103rd Street Saskatoon SK S7N 1Y7 · Food Premises

Official record from Saskatchewan →

Inspection summary

Blue Rhino Pub & Grill has been inspected 5 times by Saskatchewan Health Authority since February 5, 2024. The most recent inspection, on August 25, 2026, recorded 1 infraction.

1 of 5 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, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 August 1, 2024. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • 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 August 1, 2024. For example: Food Storage & Equipment

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 1, 2024. For example: Approved Source

  • 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 August 1, 2024. For example: Pest Control

  • 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 6 times across 4 separate inspections, most recently on August 25, 2026. For example: Maintenance & General Sanitation

About this data

These results come from Saskatchewan Health Authority, 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.

5 inspections

  1. Routine

    1 infraction

    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to section 3.2(7) of the Food Facility Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and section 2.1 of the Food Facility Standards.
  2. Routine

    1 infraction

    • Maintenance & General Sanitation
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
  3. Routine

    2 infractions

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  4. Routine

    9 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Approved Source
      • Specified food item(s) is not from an approved source. Refer to section 22 of The Food Safety Regulations.
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Pest Control
      • Areas surrounding the public eating establishment are not well maintained and/or are a potential pest harbourage. Refer to 6.2 of the Public Eating Establishment Standards.
  5. Routine

    0 infractions

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