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The Blues Delight - CGY-527 - Events

C - 619 36 Avenue NE Calgary AB T2E 2L8 · Food - Special Event

Official record from Alberta →

Inspection summary

The Blues Delight - CGY-527 - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 2, 2024. The most recent inspection, on July 3, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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 7 times across 3 separate inspections, most recently on July 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 3, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on July 2, 2024. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap and paper towel were not available at the hand washing sink at the time of the inspection. The hand sink was stocked with soap and paper towel by staff. Please ensure that all hand sinks are stocked with liquid hand soap, paper towels, and hot/cold running water at all times.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Re-heating of vacuum sealed high-risk foods such as cooked meats and rice was being done in a proofer/heated holding cabinet. Temperature at the time of inspection read 145 F. Manager claimed that the temperature of this unit can go up to 199 F but this could not be confirmed at the time of inspection. - All cooked high-risk foods must be re-heated to 74C or 165 F as rapidly as possible prior to hot holding at 60C or 145 F. Advised manager to re-heat all foods in the pot with boiling water to ensure a temperature of 74 C is achieved.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Re-heating of vacuum sealed high-risk foods such as cooked meats and rice was being done in a proofer/heated holding cabinet. Temperature at the time of inspection read 145 F. Manager claimed that the temperature of this unit can go up to 199 F but this could not be confirmed at the time of inspection. - All cooked high-risk foods must be re-heated to 74C or 165 F as rapidly as possible prior to hot holding at 60C or 145 F. Advised manager to re-heat all foods in the pot with boiling water to ensure a temperature of 74 C is achieved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A container of recently cooked foods observed in room temperature. - High risk cooked foods must be stored at a temperature of 60C or greater or less than 4C at all times.2) High-risk foods stored in an ice bath were stored on top of ice. - If ice bath is being used, ensure all of parts of the food container or bag is surrounded by ice. The internal temperature must be maintained at 4C or less.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three inserts of beef brisket had been left out at room temperature from the previous day's operations. Internal temperatures measured 25.7, 26.6, and 26.8 degrees Celsius.Beef brisket was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beans had been left out on the stove from the previous day's operation. The stove was not turned on. Internal temperature of the beans measured 27 degrees Celsius.Beans were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot of gravy and another container of gravy had been left on the stove from the previous day's operations. The stove was not turned on. Internal temperatures measured 32 and 33 degrees Celsius.Gravy was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beef brisket had been left on the hot holding unit from the previous day. Internal temperature measured 31 degrees Celsius.Beef brisket was discarded.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Sinks were not plumbed into water or waste water.Have all sinks plumbed into water and waste water.

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