9624 76 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
The Blue Chair is in the RITCHIE neighbourhood. RITCHIE, Edmonton has 110 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 86 (78%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Ritchie Foods - Food
RITCHIE
This restaurant has been inspected 5 times since September 11, 2024, with 2 in compliance, 3 not in compliance, and 0 closures on record.
No violations
1 violation
No - there was insufficient chemical sanitizer in the final rinse of the commercial dishwasher (with the required concentration of chlorine sanitizer to be at minimum of 100 ppm, and the measure concentration at 0-10 ppm). The operator is to contact a licensed technician to conducted maintenance and repairs as necessary., , Also, there was no detergent in the large container hooked up to the plastic tubing leading into the commercial dishwasher (i.e. automatic detergent feed was insufficient during wash cycle). The staff worker removed the empty container and added a new container of full detergent, with the required detergent concentration now being automatically fed into the commercial dishwasher during the wash cycle. The operator and all staff workers are to ensure there is sufficient amount of chemicals required for functional operation of the commercial dishwasher., , The staff workers on-site were advised to use the commercial dishwasher for washing cycles only (wash twice), and then to use the adjacent set of 2-compartment sinks for manual sanitizing, as per instructions on the manual washing procedure poster on the wall (which includes soaking the washed and rinsed dishware in a sink full of warm water and 100 ppm concentration of chlorine bleach sanitizer for 1-2 minutes and then allowing to air dry).
No violations
3 violations
Yes (corrected during inspection) - the re-heating of food products in the main kitchen must be conducted at the grill or stovetop prior to adding food products into the hot-holding unit (which is not to be used for the proper re-heating of food products). This was corrected at time of inspection. Staff are to be adequately trained to understand this step. , , All cold-holding refrigeration units were at 4 degrees Celsius, or lower, and all freezer units were at range of -14 to -18 degrees Celsius (with stored foods frozen solid). Also, hot-holding food equipment was functional at minimum of 60 degrees Celsius. Staff were using daily food safety temperature monitoring checklists for recording (with records available on-site, and are to be kept for a period of 90 days).
Yes (corrected during inspection) - note that an open bag of onions was being stored directly on the floor in the dry food storage room. All food products are to be stored six inches (15cm) off the floor, on racks, shelves, or pallets. , , Also, staff are to ensure covers/lids of dry food storage containers are in place when not in use.
1 violation
Operation was required to clean kick marks on freezer cabinet, walk-in cooler fan grills and walk-in cooler door, and floor underneath drystorage racks.
No - iodine test strips required for bar glass-washer and chlorine test strips for the main kitchen dishwasher. Operator to enquire with the chemical supply company to obtain further supply of dishwasher sanitizer test strips. Both dishwashing units were functional.