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Memphis Blues BBQ House

16907 127 Street NW Edmonton AB T6V 0T1 · Food - General

Official record from Alberta →

Inspection summary

Memphis Blues BBQ House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on February 9, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 2 times across 2 separate inspections, most recently on June 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 12, 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?

  • 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 January 30, 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 2 times across 2 separate inspections, most recently on June 12, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on December 16, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Two light fixtures between the cooking area and the dishwashing area were missing protective covers. Please ensure all light fixtures are properly covered. The operator indicated that the light covers have been ordered.
  3. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures between the cooking area and the dishwashing area were missing protective covers. Please ensure all light fixtures are properly covered. The operator indicated that the light covers have been ordered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two wooden spatulas were cracked/chipped. Please ensure all utensils are in good repair and can be easily cleaned. Corrected onsite. The operator discarded the utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Cooking area- Floors under large cooking equipmentPlease clean and maintain.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk in cooler, some items such as beans and sauces were stored in pots and tray uncovered. Ensure all food is kept covered at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not equipped with detergent at the time. The pail was empty and it was replaced during inspection. Maximum hot water temperature was at 75C at the dish level. Two compartment sink was equipped with detergent and QUAT. Concentration of sanitizer was at 200ppm and test strips were present.
    • 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?
      • Pest control monitoring was completed in house, the last report was completed in April 2024. Please continue to monitor and record results. Keep records onsite for referencing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease and debris were present in the hard to reach areas such as by the cookline, dishwashing area. Please clean.The shelving unit by the cookline had buildup of dust and debris, please clean.The cleaning schedule was not up to date. Operators were informed to keep it current and signed off by staff for accountability purposes. Ceiling and the vents/fans had buildup of dust. It is due for cleaning.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer buckets were measured at 0ppm. Once, notified the quats sanitizer was replaced and measured at 200ppm. 2. Cleaning cloths were kept outside the sanitizer solution when not in use. Once notified sanitizer was placed at a proper location. The approved cleaning and sanitation were discussed in detail with the operator.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff personal items were found stored beside food products. Once notified, proper storage practices were implemented. ** Organize food storage areas consistently to ensure separation between food products and personal items.
    • 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?
      • Monthly pest control inspections have not been conducted for the past few months. Up-to-date records were not available for review. ** Submit the pest control inspection for the month of November. Ensure for the upcoming months, consistent inspections are conducted with records available onsite for review. Please note that once you identify pest activity, a qualified pest control officer should be contacted to address the infestation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Significant accumulation of debris was observed on wall, ceiling, and equipment in the dishwashing area. ** Conduct a deep cleaning of the areas listed above. 2. The facility is not equipped with a written cleaning and sanitation plan. ** Develop and implement a written sanitation program to ensure consistent maintenance of the facility.

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