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Big Wings

5 - 140 11 Avenue SW Calgary AB T2R 0B8 · Food - General

Official record from Alberta →

Inspection summary

Big Wings has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 7, 2026. The most recent inspection, on April 30, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on April 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 on April 7, 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 6 times across 2 separate inspections, most recently on April 30, 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 once on April 7, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

2 inspections

  1. 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?
      • April 30th, 2026: Landlord stated the ceiling tiles are commercial ceiling tiles and not drywall. Ceiling tiles appear to be unfished and not cleanable. Please confirm if the ceiling tiles are in fact impervious to moisture and cleanable. If they are not please seal the current tiles or replace with washable tiles. April 7th, 2026:The ceiling tiles in the kitchen are constructed of unfinished drywall.Either finish or replace ceiling tiles. Ceiling surfaces must be smooth, non-absorbent to moisture, easy to clean and constructed of materials intended for the purpose.
  2. Demand Inspection

    10 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was non-functional.Repair, replace, or remove the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was non-functional.Repair, replace or remove this dishwasher.
    • 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?
      • One rodent bait station was observed in the facility. No additional rodent monitoring and no insect monitoring traps were observed. Staff stated that professional pest control was in place but could not locate details on this service.Provide the pest monitoring program for the facility. Active monitoring must take place with records kept at least once a month. Records must be available for review upon request by AHS.
    • 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?
      • Cooking oil and some single use containers were being stored in the room off of the kitchen (west of the kitchen). Mouse droppings were observed in this space.The facility and all areas where food or related items are stored must be kept free of pests and pest activity.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The manager was unaware of safe cooking temperatures and required cooler temperatures.All food handling staff must have at least basic food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tiles in the kitchen are constructed of unfinished drywall.Either finish or replace ceiling tiles. Ceiling surfaces must be smooth, non-absorbent to moisture, easy to clean and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The toilet in the north washroom does not flush.Repair the toilet so that it flushes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour present in the facility.Investigate the source of the odour and abate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak at the left tap of the three compartment sink.Repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation plan (cleaning schedule) for the facility was unavailable for review.Provide the sanitation plan for the facility.

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