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Blue Sky Restaurant

9 - 717 20 Street NE Medicine Hat AB T1C 1P3 · Food - General

Official record from Alberta →

Inspection summary

Blue Sky Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on March 5, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 March 5, 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 6 times across 3 separate inspections, most recently on December 23, 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 once on March 5, 2026. 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. Demand Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fluorescent lamps in the kitchen are not shielded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two dishwashing racks are thickly dirty.Several pieces of soiled cardboard line shelving in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The garbage bin in the kitchen is very dirty.The waste receptacle in the staff washroom is dirty.The staff toilet is very dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime and grease build up on the floor and wall below the stove. Maintain this area in a clean and sanitary condition.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime and grease build up on the floor and wall below the stove. Maintain this area in a clean and sanitary condition.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in the containers of flour and sugar. The operator removed them to prevent cross contamination from the handles onto the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet handle of the hand sink in the kitchen is leaking when turned on; therefore, it is not in use. The operator is using hot water from the three-compartment sink faucet for handwashing until the hand sink faucet is repaired. Maintain the handle in good working condition to ensure proper hot water flow for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime and grease build up on the floor and wall below the stove. Maintain this area in a clean and sanitary condition.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in food containers (sugar and flour) with the handles in direct contact with the food. The operator removed the scoops promptly.*This is a repeat violation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in the kitchen are in disrepair, exposing the internal material (appears to be sponge-like, which is not smooth, easily cleanable, or non-absorbent). Please replace the broken ceiling tiles.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were placed in the flour and sugar container with handle touching the food. The operator removed the scoops promptly and indicated that they would clean and sanitize them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were placed on the floor (a box of onions) or too close to the floor (i.e. the bottom shelf in the walk-in cooler is too close to the floor.) Please ensure all food items are elevated at least 15 cm above the floor on racks, shelves or pallets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink station in the men's washroom. The operator stocked paper towels promptly.
  7. Risk Management Inspection

    0 infractions

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