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Blue Willow

11107 103 Avenue NW Edmonton AB T5K 2P1 · Food - General

Official record from Alberta →

Inspection summary

Blue Willow has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on October 15, 2026, recorded 2 infractions.

3 of 6 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: Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 21, 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?

  • 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 3 times across 3 separate inspections, most recently on October 15, 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?

  • 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 3 times across 2 separate inspections, most recently on February 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on March 7, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of Quat sanitizer solution in the kitchen was too strong, measured to be above 600ppm. 200ppm solution was prepared during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained. Use test strips to measure the concentration.
    • 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 light fixture above the food preparation area in the kitchen was missing a protective cover.Replace the missing cover to prevent food contamination in an event of breakage.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 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?
      • Side exterior door (closest to the washrooms) had a minor gap at the bottom corner. Please repair or replace door to ensure there is no gap present.In house pest control monitoring in place. Records were available for reviewing. No pests or activity was noted 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?
      • One of the hand sinks in the Men's washroom plumbing was leaking. Please repair or replace plumbing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pot lid holding corn starch had some dried sauce buildup, please clean. A couple of strainers were in poor repair. Please remove those that used for food. Should it be for the drains, please keep them closer to the sinks.Meat slicer had some buildup of dried food. Ensure the unit is thoroughly cleaned and sanitized after use and before placing away for storage. Please keep the spoons that are stored upright with the handles sticking upwards. The deep fryer area had buildup of grease and food, please cleanA couple of cold holding units had minor dried food buildup, please clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few cloths were noted on food prep surfaces/ counters.Ensure the cloths are stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers inside the 4-door stainless steel cooler were uncovered.Ensure all food containers are covered when stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer measured 0ppm chlorine. The chlorine bottle was empty.Ensure the dishwasher is checked frequently and ensure sanitizer is at 100ppm chlorine.
    • 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 soap at the hand sink in the kitchen.A cart was stored in front of the hand sink in the kitchen. Ensure hand sinks are always accessible; do not store anything inside or in front of it. Soap and paper towel must always be available at the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 3 compartment sink faucet is loose/ not securely fixed. There is leak when the taps are turned on. Pieces are broken off at the base where the faucet is attached to the sink. - The wooden chopping block by the walk-in cooler is grooved, rough, and is uneven. - Walk-in freezer floor is lifting at the seams making it difficult to clean. - Grouting has worn away in a small section in the area between the kitchen and the dishpit. Dirt and water accumulated here.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following areas appeared to be dirty:- white benches in the kitchen- dishwasher well- white lower shelves underneath the main prep spaces in the kitchen- walls by the dish pitClean and sanitize these areas. Ensure these areas are reflected in your cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 4-door stainless steel cooler measured 8-9C ambient and 6.5C internal. The doors may have been opened and closed multiple times during the inspection but the ambient temperature was never observed to be less than 8C with PHI's probe thermometers. Ensure the cooler is able to maintain 4C or less.

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