739 10 Avenue SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 juin 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 se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 788 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 550 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
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.
Blondies All Star Cabaret
BELTLINE
Ce restaurant a été inspecté 11 fois depuis le 18 juillet 2023, avec 3 conformes, 8 non conformes et 1 fermeture au dossier.
2 infractions
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).
Aucune infraction
1 infraction
The mechanical dishwasher was not in working order.
1 infraction
The mechanical dishwasher was not in working order.
Aucune infraction
1 infraction
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 infractions
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 infraction
, 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 infraction
, 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 infraction
, 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 infractions
, 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.