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Blue Vinny Diner

B - 105 8 Avenue SW Calgary AB T2P 1B4 · Food - General

Official record from Alberta →

Inspection summary

Blue Vinny Diner has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on April 22, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 21 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on April 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 10, 2026. 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?

  • 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 10, 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 14 times across 5 separate inspections, most recently on April 22, 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 4 times across 4 separate inspections, most recently on April 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels for both the kitchen and bar hand washing sinks were not stored in a proper dispenser. Please install paper towel dispensers for both sinks and ensure paper towels are stored in them to protect from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pipe coming off of the grease trap was missing a cap. A bucket was placed under the pipe to catch any water/grease from the grease trap. Please replace the cap as the current plumbing arrangement is not satisfactory.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A deep cleaning is required in the following areas, including but not limited to: behind the dishwasher, around the grease interceptor, behind the racks in the walk-in cooler, and the kitchen canopy.*Clean the above mentioned areas.
  2. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels for both the kitchen and bar hand washing sinks were not stored in a proper dispenser. Please install paper towel dispensers for both sinks and ensure paper towels are stored in them to protect from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 10th, 2026: The tiles have been removed, and a piece of plywood was installed on the floor. The operator explained the plywood is temporary until the new tiles can be installed. Please install the new tiles as soon as possible. The floor tiles in the kitchen are broken in several areas: in front of the dishwasher (there is a hole with food debris), in front of the walk-in cooler, and near the kitchen exit door leading to the hallway.- Repair it and keep the area clean until the floor is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pipe coming off of the grease trap was missing a cap. A bucket was placed under the pipe to catch any water/grease from the grease trap. Please replace the cap as the current plumbing arrangement is not satisfactory.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A deep cleaning is required in the following areas, including but not limited to: behind the dishwasher, around the grease interceptor, behind the racks in the walk-in cooler, and the kitchen canopy.*Clean the above mentioned areas.
  3. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • (Outstanding violation)Food contact surface sanitizer spray bottles (front bar and main kitchen) were unlabeled.*Please label the bottles to prevent potential chemical cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The high-temperature mechanical dishwasher was run three times, and the sanitizing rinse cycle did not exceed 62C. Please have the dishwasher serviced such that it is sanitizing at 71C. 2) The facility is equipped with a two-compartment sink but could not located at drain plugs.Drain plugs are needed to facilitate manual ware washing. Please obtain two-drain plugs. The facility closed for the day at the end of the inspection and the operator agreed to go buy drain plugs immediately. Please email the undersigned PHI a photo of the obtained drain plugs as soon as possible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels for both the kitchen and bar hand washing sinks were not stored in a proper dispenser. Please install paper towel dispensers for both sinks and ensure paper towels are stored in them to protect from contamination.
    • 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?
      • Mouse droppings were observed in the following areas:- In the main kitchen on the floor under the shelving storing spices. - In the cupboard located at the front bar Please safely clean up the droppings, sanitize all affected areas, and implement a pest control program. Recommend hiring a professional pest control company to assess and abate any pest issues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 10th, 2026: The tiles have been removed, and a piece of plywood was installed on the floor. The operator explained the plywood is temporary until the new tiles can be installed. Please install the new tiles as soon as possible. The floor tiles in the kitchen are broken in several areas: in front of the dishwasher (there is a hole with food debris), in front of the walk-in cooler, and near the kitchen exit door leading to the hallway.- Repair it and keep the area clean until the floor is fixed.
    • 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 wood counter beside the handwashing sink in the front area has swollen due to water damage.*Please repair it and ensure that all work surfaces in the food facility are non-absorbent, easily cleanable, and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A deep cleaning is required in the following areas, including but not limited to: behind the dishwasher, around the grease interceptor, behind the racks in the walk-in cooler, and the kitchen canopy.*Clean the above mentioned areas.
  4. Risk Management Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • (Outstanding violation)Food contact surface sanitizer spray bottles (front bar and main kitchen) were unlabeled.*Please label the bottles to prevent potential chemical cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher was run three times, and the sanitizing rinse cycle did not exceed 62C. Please have the dishwasher serviced such that it is sanitizing at 71C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels for both the kitchen and bar hand washing sinks were not stored in a proper dispenser. Please install paper towel dispensers for both sinks and ensure paper towels are stored in them to protect from contamination.
    • 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?
      • Mouse droppings were observed in the following areas:- In the main kitchen on the floor under the shelving storing spices. - In the cupboard located at the front bar Please safely clean up the droppings, sanitize all affected areas, and implement a pest control program. Recommend hiring a professional pest control company to assess and abate any pest issues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • April 10th, 2026: The tiles have been removed, and a piece of plywood was installed on the floor. The operator explained the plywood is temporary until the new tiles can be installed. Please install the new tiles as soon as possible. The floor tiles in the kitchen are broken in several areas: in front of the dishwasher (there is a hole with food debris), in front of the walk-in cooler, and near the kitchen exit door leading to the hallway.- Repair it and keep the area clean until the floor is fixed.
    • 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 wood counter beside the handwashing sink in the front area has swollen due to water damage.*Please repair it and ensure that all work surfaces in the food facility are non-absorbent, easily cleanable, and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A deep cleaning is required in the following areas, including but not limited to: behind the dishwasher, around the grease interceptor, behind the racks in the walk-in cooler, and the kitchen canopy.*Clean the above mentioned areas.
  5. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Food contact surface sanitizer spray bottles (front bar and main kitchen) were unlabeled.*Please label the bottles to prevent potential chemical cross contamination.
    • 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?
      • - A dead rodent was found behind the dishwasher and the grease interceptor. Traps were placed on-site by the operator.*Please remove the dead rodent as instructed, followed by cleaning and sanitizing the affected area.**Ensure that a PEST CONTROL POFESIONAL is hired to implement appropriate control measures.
    • 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 floor tiles in the kitchen are broken in several areas: in front of the dishwasher (there is a hole with food debris), in front of the walk-in cooler, and near the kitchen exit door leading to the hallway.- Repair it and keep the area clean until the floor is fixed.
    • 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 wood counter beside the handwashing sink in the front area has swollen due to water damage.*Please repair it and ensure that all work surfaces in the food facility are non-absorbent, easily cleanable, and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A deep cleaning is required in the following areas, including but not limited to: behind the dishwasher, around the grease interceptor, behind the racks in the walk-in cooler, and the kitchen canopy.*Clean the above mentioned areas.

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