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Fresh Blend Cafe

311 - 4625 Varsity Drive NW Calgary AB T3A 0Z9 · Food - General

Official record from Alberta →

Inspection summary

Fresh Blend Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on July 11, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 2 times on November 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 11, 2025. 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 once on November 13, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on November 13, 2024. 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labeled.Corrected on site. Ensure all bottles are clearly labeled for the contents.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution was measured at o ppm.A new bleach solution was prepared by the operator which was tested to be 100ppm.-Ensure that the bleach solution must be 100 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature records were maintained in the facility.-Ensure that the temperature records are maintained for the safety of the food processes occurring in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the soup was measured at 50 degrees C.Soup was reheated by the operator at 79 C.-Ensure that the perishable foods are kept less than 4 C or greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips had expired.-Please purchase new valid chlorine test strips and always check for the expiry date.
    • 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?
      • No pest control records were maintained in the facility.-Please record and maintain the pest control reports.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for bulk foods were stored directly in the container. Store bulk food scoops on a clean surface so that the handles aren't in the foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the main kitchen along the edges of walls, under the shelving and under storage counters. Clean this area on a routine basis to remove food debris.**Inspection on November 13,Stains and grime were observed behind the food counters, under the rack, under the 3 compartment sink and around the grease trap.-Please clean the areas.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of open bulk foods were placed on the floors. Ensure that all bulk food bags are stored off the floor, and sealed when not in use (ex: store them in a container, or thoroughly seal the bag with clips, etc).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler was measured at 6-8C. Ensure that all coolers are maintained at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dish drying rack with mugs and utensils was located next to a handwash sink near the front counter. As discussed, the handwash sink should only be in use for handwashing (not cleaning dishes or other items) and the areas around the handwash sink should be kept free and unobstructed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for bulk foods were stored directly in the container. Store bulk food scoops on a clean surface so that the handles aren't in the foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the main kitchen along the edges of walls, under the shelving and under storage counters. Clean this area on a routine basis to remove food debris.

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