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Blue Ridge Hotel

306 3 Street Blue Ridge AB T0E 0B0 · Food - General

Official record from Alberta →

Inspection summary

Blue Ridge Hotel has been inspected 16 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on April 29, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 April 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8 times across 7 separate inspections, most recently on April 15, 2026. 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 2 times across 2 separate inspections, most recently on April 15, 2026. 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 April 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on May 28, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that an open can of pineapple was stored in the walk-in cooler. Ensure this food is stored in a container that is suitable for long term food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected in the mechanical dishwasher. It appears that the sanitizer pump cannot draw sanitizer into the dishwasher during a cycle. The dishwasher must be repaired. In the meantime, for any dishwashing cycles, manually add a half ounce of bleach to the dishwasher well during the sanitizing cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the microwave requires cleaning. Please complete this now and on a routine basis.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was observed that the low temperature dishwasher had no sanitizer when tested. Please investigate and make proper repairs to ensure the dishwasher is in proper working order. In the meantime, manually add 1/2 oz of 5% bleach to the dishwasher well during the sanitizing cycle.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the microwave internal surfaces, the flooring beneath the deep fryers, the oven top and the internal surfaces of a plastic storage bucket for cutting knives. Please clean these areas now and on a routine basis.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The operator has received the new grease interceptor. An extension has been granted for equipment installment. Please keep me posted on progress.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • New deficiency:The operator identified that the grease interceptor had malfunctioned and requires replacement. The operator has ordered a new grease interceptor and it shall be installed in the near future.
  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the following areas and equipment require cleaning: grease accumulation behind the line equipment, all kitchen and cooler flooring (clean-up broken plate), the pizza cutting board, back area food preparation shelving, remove empty stainless-steel bowls from the walk-in cooler, remove all grease trap content, floor plastic mat near the dishwasher, dishwasher top surface, kitchen hand sinks and the interior/exterior surfaces of the microwaves.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires cleaning in the following area: the kitchen floor, the food preparation line food handling surface, the preparation line shelving (top and bottom), the line refrigeration cooler (internal and external surfaces), the oven top and face, the pizza cutting board and the washroom floors.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that there are unlabeled plastic bottles in the facility. Please ensure to label all bottles as per contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. It was observed that the flooring beneath the line equipment has an accumulation of grease and other other debris. This areas must be clean now and on a routine basis. 2. The back food preparation area is to be cleaned and organized. All utensils are to be washed and properly stored.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • It was observed that kitchen solid waste container contents are not removed on a daily basis, At the end of each work day, ensure solid waste is removed from the facility.
  15. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The freezer wall and ceiling paint is chipped and flaking. The chipped and flaking paint is a potential physical food hazard. These areas are to be resurfaced and intact. An extension has been granted to correct this low risk deficiency.
  16. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that utensils were stored in an insanitary plastic bucket. During the inspection, all the utensils and plastic bucket was washed and sanitized.- Opened pineapple can observed to be used for long term storage of pineapple. After the can is opened, unused product shall be stored in containers suitable for long term storage. This deficiency was corrected during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The freezer wall and ceiling paint is chipped and flaking. The chipped and flaking paint is a potential physical food hazard. These areas are to be resurfaced and intact.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The top surfaces have an accumulation of organics. These dishwasher surfaces are to be cleaned and sanitized. - The pizza knife appeared insanitary. When in use and during operating hours, the pizza knife is to be cleaned and sanitized every two hours and at the end to each work day.
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