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Blush Lane Organic Market

3000 - 10 Aspen Stone Boulevard SW Calgary AB T3H 0K3 · Food - General

Official record from Alberta →

Inspection summary

Blush Lane Organic Market has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on August 11, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on August 11, 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?

  • 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 once on February 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on February 24, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on February 24, 2025. 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • Gaps observed under the 2-door receiving doors in the back. Replace floor sweep to prevent entry of pests
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli cooler #3 had an ambient temperature of 8C. Ensure cold foods maintain a temperature of 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Garden hose was hooked up to the deli hand sink faucet. Remove hose and ensure hand wash station is kept free and easily accessible at all times
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have completed a Food Safety Training and that a certificate will be sent to the inspector. Please send a copy of a valid Food Safety Training Certificate from one of the managers/supervisors of the kitchen facility.**SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.**OUTSTANDING (2023-10-27). The operator mentioned that they would be completing a Food Safety Course in 2 weeks from the inspection date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in the produce cooler. Please clean
  3. Demand 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?
      • There was a gap on the back receiving door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.**OUTSTANDING (2023-10-27). Obvious attempt to fix the gap was noted. However, sunlight penetration through the door was still observed. The operator mentioned that they would be working on completely sealing the gap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have completed a Food Safety Training and that a certificate will be sent to the inspector. Please send a copy of a valid Food Safety Training Certificate from one of the managers/supervisors of the kitchen facility.**SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.**OUTSTANDING (2023-10-27). The operator mentioned that they would be completing a Food Safety Course in 2 weeks from the inspection date.

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