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The Blasters Ice Cream and Cakes

723 - 811 75 Street SW Edmonton AB T6X 3H7 · Food - General

Official record from Alberta →

Inspection summary

The Blasters Ice Cream and Cakes has been inspected 11 times by Alberta Health Services (Environmental Public Health) since August 22, 2025. The most recent inspection, on October 6, 2026, recorded 2 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 3 separate inspections, most recently on May 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 7 times across 7 separate inspections, most recently on October 6, 2026. 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 6 times across 2 separate inspections, most recently on April 30, 2026. For example: Do food handlers ensure that food is protected from contamination (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 3 times across 3 separate inspections, most recently on May 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • - Permit renewal invoice was not paid. Ensure this is paid and a valid permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
  2. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • - Permit renewal invoice was not paid. Ensure this is paid and a valid permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
  5. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility was not washing and sanitizing dishes appropriately. Dishes were not being washed using dishsoap. Facility was not using water warm enough to remove grease. Facility was not sanitizing dishes.Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and warm waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • sanitation is poor throughout the facility.hand prints are building up on doors.
  6. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available or in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily soiled wiping cloths are in use and are being left on counters and in sink. Rags must be laundered when dirty.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single use packaging, including plastic cake covers were being reused. The covers were heavily soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff were handling commercial food and eating their lunch on the same surface. Personal items, including a cell phone were on the same food contact surface as cakes for commercial use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility was not washing and sanitizing dishes appropriately. Dishes were not being washed using dishsoap. Facility was not using water warm enough to remove grease. Facility was not sanitizing dishes.Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and warm waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispensers had dried up residue of soap that did not feed. Hand soap was not available. Paper towel was not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • sanitation is poor throughout the facility.hand prints are building up on doors.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily soiled wiping cloths are in use and are being left on counters and in sink. Rags must be laundered when dirty.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available or in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single use packaging, including plastic cake covers were being reused. The covers were heavily soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff were handling commercial food and eating their lunch on the same surface. Personal items, including a cell phone were on the same food contact surface as cakes for commercial use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility was not washing and sanitizing dishes appropriately. Dishes were not being washed using dishsoap. Facility was not using water warm enough to remove grease. Facility was not sanitizing dishes.Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and warm waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispensers had dried up residue of soap that did not feed. Hand soap was not available. Paper towel was not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Ice cream scoops were in dirty standing water in dipper well that was not turned on.- pallet scrapers for rolled ice cream are dirty. - chai machine is dirty- cake pans are dirty- utensils are dirty- coolers and freezers are dirty. - single use spoons are contaminated. - single use items are being reused. - slush machine is dirty. Standing mix is being left in the machine - soft serve ice cream machine has pink growth inside. - stand mixer dirty- air fryer dirty- paint brushes are being stored in dirty water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • sanitation is poor throughout the facility.hand prints are building up on doors.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

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