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Blue Star Diner

809 1 Avenue NE Calgary AB T2E 0C2 · Food - General

Official record from Alberta →

Inspection summary

Blue Star Diner has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on March 20, 2026, found no infractions.

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

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 3 times across 3 separate inspections, most recently on March 17, 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?

  • 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on March 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 10, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 4 separate inspections, most recently on March 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in hot side cooler measured 9-10C. Lunch rush was ending so cooler tops had been open throughout. Kevin will monitor to ensure that food temperatures recover to 4C or below in a reasonable time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Downstairs area tops of equipment & fixtures require cleaning. Walk-in cooler door & handle require cleaning.
  3. Risk Management Inspection

    0 infractions

  4. 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 light fixture above the prep line is in disrepair. Light fixtures must be maintained in good repair to prevent physical (broken glass) contamination on food where it is prepared below. Repair/replace the light fixture.
  5. Risk Management Inspection

    2 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?
      • ***Outstanding violation - noted March 10, 2025***Some flies were observed in the basement prep kitchen and the main floor kitchen.
    • 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 light fixture above the prep line is in disrepair. Light fixtures must be maintained in good repair to prevent physical (broken glass) contamination on food where it is prepared below. Repair/replace the light fixture.
  6. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of tomatoes stored on the shelves.Canned foods should not be kept once they are damaged or dented to avoid the growth of foodborne botulism and its toxins. Inspect canned foods regularly/prior to use and discard if damaged or dented. The operator discarded the canned tomatoes at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Two buckets of quats sanitizer solution measured 150ppm. Quats sanitizer solution must be maintained at 200ppm to effectively sanitize food contact surfaces. Ensure the sanitizer solution is tested and remade regularly. The operator remade the quat sanitizer solution and measured 200ppm at the time of the inspection.2. Wet cleaning cloths contained no sanitizer was stored on the counter. Cleaning cloths must be stored in a sanitizer solution when not in used to prevent the growth of bacteria. The operator placed the cleaning cloth in a quats sanitizer bucket of 200ppm at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sauces were stored underneath the soap dispenser in the main kitchen area. Food must be stored in a manner that protects it from contamination. Ensure food is stored away from the designated hand wash station. Move the prep table at least 1 meter away from the hand sink. The operator removed the sauces and placed it in another area at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container without a proper handle were used as a scoop and stored inside the dry ingredient bulk container. Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container from the bulk supply at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were discolored and could not be used to measure the concentration of the sanitizer solution. Ensure appropriate test strips are used to test the quat solution on a regular basis. The operator replaced the quat test strips at the time of the inspection.
    • 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?
      • ***Outstanding violation - noted March 10, 2025***Some flies were observed in the basement prep kitchen and the main floor kitchen.
    • 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 light fixture above the prep line is in disrepair. Light fixtures must be maintained in good repair to prevent physical (broken glass) contamination on food where it is prepared below. Repair/replace the light fixture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt and grime build up on the exterior side of the white cooler in the basement and on the bulk containers.All food equipment and surfaces must be maintained in a clean and sanitary manner. Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spatulas stored in the main kitchen area are in disrepair. Food utensils must be maintained in good condition to ensure they are adequately cleaned and sanitized and to prevent physical contamination of food. Discard utensils once they are damaged or in disrepair. The operator discarded the spatulas at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulating on the ceiling tiles above the preparation table. All areas in the facility must be maintained in a clean and sanitary manner to protect food from contamination. Ensure the ceiling tiles are regularly cleaned to remove dust and debris.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few containers of high risk foods were stacked on top of other container on the steam table. The temperature was around 35C.Ensure hot held foods are over 60C.
    • 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?
      • Some flies were observed in the basement prep kitchen and the main floor kitchen.

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