Skip to content
Loading map…

Big Al's Bar & Grill - Restaurant

1915 31 Street SE Calgary AB T2B 0S8 · Food - General

Official record from Alberta →

Inspection summary

Big Al's Bar & Grill - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on July 28, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 3 separate inspections, most recently on July 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 23, 2026. 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 5 times across 4 separate inspections, most recently on July 28, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 July 23, 2026. 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • While repair the hole behind the dishwasher, a baseboard gap was found exposed. - Seal the gap, and clean the area.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 trays of eggs were found storing at room temperature, measured below 7C. - Egg must be discarded after 2 hours storing at room temperature. Move majority of eggs back to the fridge, only store 2 hours worth of egg at RT, and set a timer system for the 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some coolers were missing thermometers.All coolers must be equipped with thermometers inside of them so that the ambient air temperature can be monitored.
    • 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?
      • Accumulated mouse droppings were observed in the following areas: 1. Behind the Hisense fridge by the south exit door.2. Chemcial storage room3. Storage room connecting the office.Actions: 1. Clean and sanitize the areas and the facility.2. Send the most recent 3 months pest control reports for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile was missing between the cookline stove and the prepline stove, debris accumulated in the area.- Clean and sanitize the area. Repair the missing floor tile. A hole was noted behind the dishwasher.- Seal the hole, and clean the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooking oil was used on the slicer, oil and food debris accumulated inside the machine.- Clean the machine interior and apply food grade mechanical oil for lubrication.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to have dust, grease or food debris accumulated.- Ceiling at the dishwasher area- Wall behind the slicer Ensure the areas are cleaned and sanitized.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white fridge to the east of the cookline was too warm. Internal food temperatures of food in this fridge measured:Cooked beef= 16.9 degrees CelsiusCooked sausage= 16 degrees CelsiusCooked spaghetti noodles= 15 degrees CelsiusCooked lasagna noodles= 13.4 degrees CelsiusRaw shell eggs= 16.7 degrees CelsiusHam= 18.4 degrees CelsiusSour cream= 16.5 degrees CelsiusHave this fridge repaired or replaced. Do not use this fridge for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some coolers were missing thermometers.All coolers must be equipped with thermometers inside of them so that the ambient air temperature can be monitored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath equipment on the cookline and the wall behind equipment on the cookline had grease accumulation.Clean the floor and wall behind and underneath equipment on the cookline.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some coolers were missing thermometers.All coolers must be equipped with thermometers inside of them so that the ambient air temperature can be monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white fridge to the east of the cookline was too warm. Internal food temperatures of food in this fridge measured:Cooked beef= 16.9 degrees CelsiusCooked sausage= 16 degrees CelsiusCooked spaghetti noodles= 15 degrees CelsiusCooked lasagna noodles= 13.4 degrees CelsiusRaw shell eggs= 16.7 degrees CelsiusHam= 18.4 degrees CelsiusSour cream= 16.5 degrees CelsiusHave this fridge repaired or replaced. Do not use this fridge for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath equipment on the cookline and the wall behind equipment on the cookline had grease accumulation.Clean the floor and wall behind and underneath equipment on the cookline.

Nearby inspected facilities

Own this business? Add a badge to your website