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Biggie's Glizzies - CGY-1955

1921 23 Avenue NW Calgary AB T2M 1V9 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Biggie's Glizzies - CGY-1955 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on May 29, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on June 4, 2024. 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?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available quat test strips were not accurate.Obtain new quat test strips.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. Demand 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?
      • The hot water heater for the facility is not permitted to be used in commercial facilities (residential RV hot water tank). Additionally, the hot water tank is labelled as a non-potable water heater.
  8. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water heater was insufficient. Both dishwashing sinks were unable to be filled 1/2 to 3/4 full with hot water before the tank ran out of hot water.
  9. Demand 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?
      • The hot water heater for the facility is not permitted to be used in commercial facilities (residential RV hot water tank). Additionally, the hot water tank is labelled as a non-potable water heater.
  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A quaternary ammonium based sanitizer was available for sanitizing food contact surfaces and dishes, but only chlorine test strips were available for use.Either obtain chlorine based food contact surface sanitizer, or obtain quat sanitizer test strips.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not initially available at the two compartment sinks. When hot water did become available, once any amount of cold water was turned on, the hot water once again became unavailable. Have the hot water system repaired/serviced or replaced. The hot water system must be able to fill both basins of the two compartment sink 1/2 to 3/4 full of water measuring at least 45 degrees Celsius, with hot water still remaining for handwashing.
    • 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 basins for the two compartment sinks were not draining. Have the plumbing assessed and repaired.
    • 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 waste water plumbing under the two compartment sink was leaking.Have the plumbing repaired to stop the leak.

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