Skip to content
Loading map…

The Blue Store - Food

1344 9 Avenue SE Calgary AB T2G 0T3 · Food - General

Official record from Alberta →

Inspection summary

The Blue Store - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 29, 2024. The most recent inspection, on April 29, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 5 times across 2 separate inspections, most recently on February 25, 2025. 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 3 times across 3 separate inspections, most recently on February 25, 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 2 separate inspections, most recently on July 31, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on February 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on July 29, 2024. 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution measured over 1000ppm. Maintain the concentration of bleach between 100-200ppm to safely and effectively sanitize surfaces. The operator remade the solution and measured 200ppm at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container without a proper handle were used as a scoop and stored inside the rice, flour and sugar bulk container. Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container from the bulk supply at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment was not fully submerged in the sanitizer solution when manually washing dishes. Food equipment must be fully submerged for 2 minutes to ensure it is sufficiently sanitized. The operator filled the compartment with more sanitizer solution at the time of the inspection.
    • 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?
      • ***Oustanding violation - noted February 25, 2025***Pest monitoring checklist printed.- Record the monitoring checklist monthly
  3. Risk Management 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?
      • Pest monitoring checklist printed.- Record the monitoring checklist monthly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood, behind the cookline, and in between the cooking requirement (fryers and stove) were covered in grease and dust.- Clean the areas
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared.- Mixed a 100ppm sani bucket.Ensure a sanitizer is prepared during operation
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hot water was used as sanitizer dishwashing, but the water temperature was not able to maintain at or higher than 77C.- Use chemical sanitizer Facility opted to use 100 ppm bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available. - Obtain test strips.
    • 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?
      • The back door was open without insect screen to prevent entry of pest.- Install insect screen.A fly was spotted in the kitchen, and unsure what pest control monitoring plan was in place.- Remove pest and ensure an active pest monitoring program is in place and record a monthly report.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • sushi rice is being prepared and mixed with vinegar, but the operator was not familiar with pH and if the the pH test paper/machine.- Obtain pH test paper/machine to confirm the sushi rice pH of 4.6 or lower.
    • 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?
      • Operation has expanded, including deep frying chicken, tempera, rice boxes with protein, sushi rolls, against the permit restriction of "intermediate food handling only"- Permit restriction update required, operator must inform inspector when there is a change of operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood, behind the cookline, and in between the cooking requirement (fryers and stove) were covered in grease and dust.- Clean the areas
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Ice cream serving counter expanded to near the entrance by the sidewalk without approval. No handwashing sink available.- Stopped serving immediately. Operation is not permitted until approval and a handwashing station installed.

Nearby inspected facilities

Own this business? Add a badge to your website