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The Blues Delight - CGY-527

C - 619 36 Avenue NE Calgary AB T2E 2L8 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

The Blues Delight - CGY-527 has been inspected 16 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on August 18, 2026, found no infractions.

10 of 16 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 5 times across 4 separate inspections, most recently on July 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on July 3, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 on July 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 24, 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.

16 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper reheating of food. A container with various cooked meat being reheated to 60C using a sous-vide device. The temperature was set to 140 F. Ensure all foods are reheated to an internal temperature of 74C before they are maintained at 60C during hot holding.2. Improper hot holding. 2 containers of cooked ribs and other high-risk food items were stored under the grill flames. Internal temperature was measured at approximately 50C. High-risk foods under hot holding must be maintained at a temperature above 60C to prevent the growth of bacteria.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of gravy in the mobile food facility portion of the booth had an internal temperature of 25 degrees Celsius.Operator was instructed to discard the gravy.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container with bags of cooked meat in one fridge was observed. Internal temperatures of the meat in this container measured between 20 to 25 degrees Celsius. The meat had been cooked the day before.Products were discarded. Discussed rapid cooling methods.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The sous-vide measured around 40 to 50C. There were various meats inside. The water bath must be maintained at a temperature of at least 55C for all meats except poultry and ground meats for which must be maintained at 60C.The operator increased the temperature at the time of the inspection.2. There were cheese curds stored on the table exposed to the external temperature. High-risk foods must be maintained either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath by filling larger container/insert with ice and water to insulate the container with the food. The operator created an ice bath at the time of the inspection.3. Several meat products were thawing on the counter exposed to the external environment. The surface of the meat product was still 2C. Thawing must occur in the following manner:- under cold running water- In the cooler- or directly cooking it The operator placed the meats in the cooler at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted on July 3***Chlorine test strips were unavailable for use.Obtain chlorine test strips.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at the hand sink and three-compartment sink outside of the mobile unit. The operator contacted the onsite plumber, and hot water supply was restored at the time of the inspection.
  6. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable for use.Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the hand wash sink for the food preparation/serving area outside of the mobile.Install a paper towel dispenser on the wall at the hand wash sink for the food preparation/serving area outside of the mobile.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels available in the paper towel dispenser for the mobile.Stock paper towel dispensers with paper towels.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers could not be located in the lower prep cooler and cooler near the driver's seat. **Obtain thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for the ventilation exhaust canopy.
  12. Monitoring Inspection

    0 infractions

  13. Monitoring Inspection

    0 infractions

  14. Monitoring Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fan cover in the upright 2 door cooler was greasy. Please clean and maintain in a clean and sanitary condition.

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