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Big Catch

130 - 8835 Macleod Trail SW Calgary AB T2H 0M2 · Food - General

Official record from Alberta →

Inspection summary

Big Catch has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on May 28, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 5 times across 4 separate inspections, most recently on August 26, 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?

  • 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 3 times across 2 separate inspections, most recently on May 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on August 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on August 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on May 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were observed on the counters. Staff was instructed to submerge the cleaning clothes inside sanitizer solutions between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In front area, ice scoop was stored inside the ice machine, handle touching the ice. correction made.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers were expired. Purchase new supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen was blocked with containers. Corrected.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor cleaning required in the back and front area. Organization required in the back kitchen.
  2. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH of sushi rice was not verified, and pH test strips were not available.Requirement:Provide pH test strips and verify pH of sushi rice.
    • 09. Are chemicals stored and handled in a safe manner?
      • No labels were provided on two sanitizer spray bottles located in sushi prep area.Requirement:Provide labels on spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one cooler located in storage area at the end of street was 10 C and internal temperature of the sauce stored in this cooler was 9C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Sauce pail was moved to another cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in cooking area was in use to wash rice.Requirement:Ensure that hand washing sink is used only for washing hands and not blocked anytime.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at hand washing sink located in sushi prep area as water was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sinks.Do not turn off water supply from the valve below.
    • 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?
      • Self-managed pest control inspection report available was for March,2025.Requirement:Maintain pest control records on monthly basis.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on quat sanitizer spray bottle located in sushi prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in black cooler in the kitchen and two coolers located in storage room.Requirement:Provide thermometers in the coolers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink located in sushi prep area as water supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sink.Do not turn off water supply from the valve below.
    • 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?
      • Self-managed Pest control inspection report available was from Nov 2024.Requirement:Maintain adequate pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Chest freezer located in the kitchen was rusting on the outer frame making surface rough.b) Lid of chest freezer located in storage room was rusting making surface rough.Requirement:Refinish chest freezer frame and lid to make surface smooth.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Gaps along the entrance doors for the storage facility.- Ensure the facility is vermin proofed and seal the gaps.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT solution was test at >400ppm.- QUAT solution is manually mixed and diluted. Ensure staff is using QUAT test strips and mixing to 200ppm.- Solution was diluted onsite and retested at 200ppm. Test strips were provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand-sink is in close proximity with prep sink (right) and food prep counter space (left). Cross-contamination risk is not mitigated. - Please install a splash guard on both sides
    • 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?
      • Pest control management is said to be self-managed. - Pest control check list will be sent to operator. Ensure checklist is filled out monthly, or as often as needed, and have them readily available upon request. - Pest management should include both the main facility/restaurant and the additional facility storage unit.
    • 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?
      • Gaps along the entrance doors for the storage facility.- Ensure the facility is vermin proofed and seal the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust and debris around the cooking equipment in the kitchen.- Perform a deep clean around this area and ensure regular cleaning is done in this area moving forward.

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