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B.B.Q. Express

1 - 1403 Centre Street NW Calgary AB T2E 2R8 · Food - General

Official record from Alberta →

Inspection summary

B.B.Q. Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on May 15, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on December 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 29, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 3 separate inspections, most recently on May 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on May 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Newspaper was used to line the pork meat. Newspaper should not be used to line food as they are not clean and may contaminate the food. Refrain from using newspaper. The operator removed the newspaper at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on May 15, 2026***1. There was buildup of food debris in hard-to-reach areas in the dry storage closet including but not limited to the following: - The floors- The baseboards - The corners - The shelving units Thoroughly clean the indicated areas to prevent attraction of pests.2. There was clutter in the front and back area. Miscellaneous items, empty boxes and unused equipment were stored. The facility must be organized in a manner that facilitates cleaning and monitoring for pest. Reorganize the back storage area and remove any items that are not in use.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine detected in the sanitizer bucket. The chlorine sanitizer solution must be maintained between 100-200ppm to ensure food contact surfaces are adequately sanitized to remove contamination. Ensure the sanitizer solution is regularly changed and confirm the concentration using the applicable test strips. The operator remade the chlorine sanitizer solution during the inspection and measured 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open dry ingredients were stored in the dry storage closet and there were personal items/clothes stored directly above the food. Personal items should be stored in a separate area from food storage areas to mitigate possible contamination of food. Remove the personal items and designate an area for staff storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Five pig heads were stored near the floor on cardboard in the walk-freezer and was uncovered.Food must be covered at all times to protect it from contamination. Cover the pic heads and ensure they are stored at least 6 inches above the floor.2. The exterior and interior of the bulk containers used to store dry ingredients is heavily soiled with food debris. Bulk containers must be regularly cleaned and sanitized to remove food debris buildup. Thoroughly clean and sanitize the bulk containers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A pest control monitoring program is not in place. Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was stored in water at room temperature and measured 18C. Utensils should not be stored in stagnant water as this promotes the growth of bacteria. Store utensils in the following manner: - Iced water <4C- Hot water >60C- Sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator removed the water and replaced it with sanitizer solution of 100ppm of chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was buildup of food debris in hard-to-reach areas in the dry storage closet including but not limited to the following: - The floors- The baseboards - The corners - The shelving units Thoroughly clean the indicated areas to prevent attraction of pests.2. There was clutter in the front and back area. Miscellaneous items, empty boxes and unused equipment were stored. The facility must be organized in a manner that facilitates cleaning and monitoring for pest. Reorganize the back storage area and remove any items that are not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease build up was observed on the surfaces in the kitchen including but not limited to the following: - Ceiling- Lights- Cables - Walls- Overhead rail with the meat hooks.Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen wiping clothes were left on cutting board without residual sanitizer detected. Corrected on site.Store wiping clothes in use in sanitizer solution between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease build up was observed on the surfaces in the kitchen.Clean.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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