Big T's BBQ & Smokehouse
2138 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General
4 inspections
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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
- 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?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?