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Big Bowl Hot Pot

130 - 1211 Edmonton Trail NE Calgary AB T2E 3K5 · Food - General

Official record from Alberta →

Inspection summary

Big Bowl Hot Pot has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 26, 2025. The most recent inspection, on January 26, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on January 26, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 19, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 3 separate inspections, most recently on January 26, 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?

  • 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 4 times across 2 separate inspections, most recently on January 26, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on January 26, 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

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels were not placed in a paper towel dispenser. The operator stated they do not know where the key is to unlock the paper towel dispenser. Paper towels must be stored in a paper towel dispenser to protect it from contamination. Find the key for the paper towel dispenser or install a paper towel roll dispenser.
    • 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).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on January 19, 2026***Ceiling tiles around ventilation canopy are stained, missing (one panel), and patterned.-Ensure ceiling tiles are smooth and impervious to moisture
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The surface of the counter on the left side of the hand sink was in disrepair. The surface was beginning to lift, allowing moisture and debris to enter and is no longer smooth, durable or easy to clean. Food contact surfaces must be smooth, durable, and easy to clean. Replace or repair the counter and ensure the surface is smooth, durable and easy to clean. UPDATE - January 26, 2026: The operator stated they will sand down the surface of the table cover with a vinyl sheet. 2. The drainpipe for the hand sink was in disrepair. Duct tape was used to repair the pipe. The sanitary drainage system must be maintained in good repair to ensure wastewater is disposed of in a safe and sanitary manner. Repair the drainpipe and refrain from using duct tape for repairs. UPDATE - January 26, 2026: The operator stated they a have the replacement for the pipe and will be installed by the end of day. 3. There was a hole in the wall near the light switch of the dry storage area. The wall must be maintained in good repair. Repair the wall and ensure the surface is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sliding glass door of the display cooler was in disrepair. Duct tape was used to repair the sliding glass door. Food equipment must be maintained in good repair to mitigate physical contamination of food and to facilitate cleaning and sanitizing. Repair the sliding glass door and refrain from using duct tape for repairs.UPDATE - January 26, 2026: The operator stated a new glass door has been ordered and will be installed upon arrival.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime, grease accumulated in the following areas: - Underneath the hand sink- Underneath the fryer and grill - In between the fryer and grill - The ventilation canopy (corrected)Hard-to-reach areas must be regularly cleaned. Thoroughly clean the indicated areas.
  2. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Two pairs of single-use disposable gloves were found in the kitchen area. Disposable gloves are meant to be single-use. Once the gloves are taken off, the gloves must be discarded then followed by hand hygiene. The operator discarded the gloves at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop was stored in stagnant water at room temperature that measured 16C. Utensils must be stored in the following manner to prevent the growth of bacteria: - Iced water <4C - Hot water >60C - Food grade sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator replaced the water with iced water at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The food surface sanitizer and the cleaner solution did not have a label. Chemicals must be adequately labelled for staff awareness and safe usage of the product. Ensure all chemicals are labelled with the contents if decanting into another container or spray bottle. The operator labelled the chemicals at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels were not placed in a paper towel dispenser. The operator stated they do not know where the key is to unlock the paper towel dispenser. Paper towels must be stored in a paper towel dispenser to protect it from contamination. Find the key for the paper towel dispenser or install a paper towel roll dispenser.
    • 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).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The surface of the counter on the left side of the hand sink was in disrepair. The surface was beginning to lift, allowing moisture and debris to enter and is no longer smooth, durable or easy to clean. Food contact surfaces must be smooth, durable, and easy to clean. Replace or repair the counter and ensure the surface is smooth, durable and easy to clean. 2. The drainpipe for the hand sink was in disrepair. Duct tape was used to repair the pipe. The sanitary drainage system must be maintained in good repair to ensure wastewater is disposed of in a safe and sanitary manner. Repair the drainpipe and refrain from using duct tape for repairs. 3. There was a hole in the wall near the light switch of the dry storage area. The wall must be maintained in good repair. Repair the wall and ensure the surface is smooth, durable, and easy to clean.4. Cardboard was used to line the shelves near the grill line and inside the cooler. The cardboard was soiled. Refrain from using cardboard to line the shelving units as the surface is not smooth, durable or easy to clean. Remove the cardboard and ensure shelving units are regularly cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted on January 19, 2026***Ceiling tiles around ventilation canopy are stained, missing (one panel), and patterned.-Ensure ceiling tiles are smooth and impervious to moisture
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sliding glass door of the display cooler was in disrepair. Duct tape was used to repair the sliding glass door. Food equipment must be maintained in good repair to mitigate physical contamination of food and to facilitate cleaning and sanitizing. Repair the sliding glass door and refrain from using duct tape for repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime, grease accumulated in the following areas: - Underneath the hand sink- Underneath the fryer and grill - In between the fryer and grill - The ventilation canopyHard-to-reach areas must be regularly cleaned. Thoroughly clean the indicated areas.
  3. Initial 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?
      • 1) Handwashing sink counter near kitchen entrance is lined with material that does not fully seal to create a smooth surface (gaps and crevices).-Install a covering or counter that is smooth and impervious to moisture-Operator has ordered a new counter with a sink2) Ceiling tiles around ventilation canopy are stained, missing (one panel), and patterned.-Ensure ceiling tiles are smooth and impervious to moisture
  4. Demand Inspection

    0 infractions

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