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Big T's BBQ & Smokehouse

2138 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General

Official record from Alberta →

Inspection summary

Big T's BBQ & Smokehouse has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on April 13, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 2 separate inspections, most recently on May 6, 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 2 times across 2 separate inspections, most recently on October 3, 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?

  • 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 May 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on April 13, 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 once on April 13, 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable paper cups without a hand were observed being used as scoops in dry food storage containers. Using these cups as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. ***Disposable paper cups were removed from the food containers and replaced with appropriate scoops with handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed underneath the cooler shelves. Ensure to clean hard to reach areas to remove debris during routine cleaning to keep the area clean and sanitary.**Debris under the cooler shelves was cleaned and removed during the inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 4/13/2026 OUTSTANDING 1)Grease and food accumulation were noted under the fryers- area specified is located under the only kitchen equipment that does not have wheels/easily removable. Facility will schedule a day to undertake a deep clean of this area
  2. Demand Inspection

    3 infractions

    • 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?
      • Some mouse droppings were observed under the food storage racks in the storage room and near the heater/water tank. - Please clean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles were observed in the kitchen and the food storage area floor.-Facility has repairs scheduled/in progress
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grease and food accumulation were noted under the fryers- area specified is located under the only kitchen equipment that does not have wheels/easily removable. Facility will schedule a day to undertake a deep clean of this area
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Quat in the red bucket placed near the grill in the kitchen was measuring less than 150 ppm. -Ensure that the Quat in the red buckets are measured at 200 ppm.2) One of the Quat dispensers was not dispensing Quat at correct concentration.-Fix the dispenser.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat in 2 red sanitizer buckets in the kitchen was measured less than 100 ppm.New Quat sanitizer solutions were prepared which was tested at 200 ppm.-Ensure that the Quat sanitizer is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The garlic butter made in house placed on a food counter was measured at 16 degrees C. *The garlic butter was placed on ice, but the ice was not enough to keep the garlic butter container cool, and the ice had all melted.** The garlic butter was discarded.-Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.-Store the food in ice only till the ice is surrounding the food and keep on replacing the ice after every hour.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Sink and surface sanitizer test strips available on-site. - Obtain the appropriate test strips and verify the concentration regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Chlorine test strips for the dishwasher and no iodine test strips for glass washer were available in the facility.-Obtain valid chlorine and iodine test strips.
    • 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?
      • Some mouse droppings were observed under the food storage racks in the storage room.-Clean the mouse droppings.
    • 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)Holes were noticed in the wall behind the bottom rack of the food storage shelves in the storage room.-Seal the holes.2) Washroom door was open and was opening directly in the food storage area.-Keep the washroom door closed and ensure that the washroom is provided with tight fitting and self-closing door.3) Cracked tiles were observed in the kitchen and the food storage area floor.-Fix the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Grease and food accumulation were noted under the fryers and the grill.2) Food stains and debris were observed under the walk in cooler racks.-Clean the above mentioned areas.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and surface sanitizer was measured too low.- Use the Quat available in the facility until the sink and surface dispenser is calibrated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter, made in house, containing fresh and or roasted garlic was left out in room temperature. Internal temperature measured 25C. - Ensure garlic butter is stored at a temperature of less than 4C or higher than 60C at all times. If ice is used, ensure the ice surrounds the container.- Garlic butter was discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Sink and surface sanitizer test strips available on-site. - Obtain the appropriate test strips and verify the concentration regularly.

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