CalgaryGREENVIEW INDUSTRIAL PARK
C - 619 36 Avenue NE
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 juillet 2026
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.
The Blues Delight - CGY-527 se trouve dans le quartier GREENVIEW INDUSTRIAL PARK. GREENVIEW INDUSTRIAL PARK, Calgary compte 83 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 62 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 19 fois depuis le 27 juillet 2023, avec 13 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
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.
2 infractions
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.
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.
Aucune infraction
3 infractions
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.
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.
3 infractions
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.
There were no paper towels available in the paper towel dispenser for the mobile., , Stock paper towel dispensers with paper towels.
Chlorine test strips were unavailable for use., , Obtain chlorine test strips.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
Thermometers could not be located in the lower prep cooler and cooler near the driver's seat. , , **Obtain thermometers.
Cleaning required for the ventilation exhaust canopy.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
1 infraction
Fan cover in the upright 2 door cooler was greasy. , , Please clean and maintain in a clean and sanitary condition.
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
Prep cooler was @7.8 deg C
Cutting board overtop of basin. Corrected onsite
***Outstanding violation - noted on July 3***, , Chlorine test strips were unavailable for use., , Obtain chlorine test strips.