739 10 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 9, 2026
Beef for beef carpaccio was being served without additional safety precautions in place (ie searing of whole muscle was not taking place)., , The exterior of the whole muscle cut of beef used for beef carpaccio must be seared before slicing.
Written procedures were not available for the beef carpaccio., , Written procedures are required for serving high risk foods that require additional safety steps (ie beef carpaccio).
Bridgette Bar is in the BELTLINE neighbourhood. BELTLINE, Calgary has 788 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 550 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Blondies All Star Cabaret
BELTLINE
This restaurant has been inspected 11 times since July 18, 2023, with 3 in compliance, 8 not in compliance, and 0 closures on record.
2 violations
Beef for beef carpaccio was being served without additional safety precautions in place (ie searing of whole muscle was not taking place)., , The exterior of the whole muscle cut of beef used for beef carpaccio must be seared before slicing.
Written procedures were not available for the beef carpaccio., , Written procedures are required for serving high risk foods that require additional safety steps (ie beef carpaccio).
No violations
1 violation
The mechanical dishwasher was not in working order.
1 violation
The mechanical dishwasher was not in working order.
No violations
1 violation
No air gap between the drink ice well and waste pipe. , , Provide an air gap to prevent contamination of drink ice or store ice in container.
5 violations
No quat sanitizer was detected in the utensils' storage containers. , , Use 200ppm quat sanitizer and change sanitizer solution more often to maintain strength at 200ppm.
Raw steaks were placed top of a container of mushrooms and stored above sliced oranges. , , Store raw meat in a safe manner to prevent contamination.
Pizza Prep cooler:, Sliced sausage and salami were stored above the insert load limit., Salami @ 7.8 (bottom) and 15.0 (top) degrees C. , Sausage @ 8.5 (bottom) to 10.2 (top) degrees C. , , Store cold perishable food at 4 degrees C or below.
1 violation
, Open food was being stored directly underneath the paper towel dispenser., , Food was moved during inspection. Do not store food under the paper towel dispenser, as it can become contaminated with water from hand washing.
1 violation
, It is unclear how many staff have taken recognized food safety training. Certificates available for review during inspection were for food safety basics, which does not meet the requirement for food safety training., , Provide food safety certificates for staff with full food safe certificates. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times.
1 violation
, It is unclear how many staff have taken recognized food safety training. Certificates available for review during inspection were for food safety basics, which does not meet the requirement for food safety training., , Provide food safety certificates for staff with full food safe certificates. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times.
2 violations
, A staff member's cell phone was on the food preparation cooler food preparation surface., , Keep cell phone off of and away from food and food contact surfaces. Cell phone was removed from the food preparation surface and surface was sanitized.
, The wood roasted half duck was being under cooked. Duck was being cooked to an internal temperature of 54 degrees Celsius (130 degrees Fahrenheit)., , Minimum permitted cook temperature for poultry is 60 degrees Celsius (140 Fahrenheit) and held for at least 17 minutes.
Small container was stacked directly on top of croutons. , , Do not stack container directly on top of food.
No air gap between the drink ice well and waste pipe. , , Provide an air gap to prevent contamination of drink ice or store ice in container.