Skip to content
Loading map…

Billy's BBQ - Events

112 - 11716 100 Avenue NW Edmonton AB T5K 2G3 · Food - Special Event

Official record from Alberta →

Inspection summary

Billy's BBQ - Events has been inspected 20 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on September 6, 2024, recorded 3 infractions.

9 of 20 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 9 times across 8 separate inspections, most recently on September 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on September 6, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 16 times across 8 separate inspections, most recently on September 6, 2024. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 5 times across 4 separate inspections, most recently on September 5, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

20 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A hose was being used to fill the dishwashing sinks. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Instant on demand heater was not operational. No hot water at all the sinks. Repair the heater and restore hot water to all sinks.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler temperature measured at 10 degrees Celsius. Staff had been cooling down the condenser unit with ice and water hose. No food stored in the cooler at the time of inspection. - Do not use the walk-in cooler throughout the event. The walk-in cooler has been denied approval for this event. All perishable foods requiring refrigeration must be stored in the refrigerated trucks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A hose was being used to fill the dishwashing sinks. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the cooler measured 19 degrees Celsius.Have the cooler repaired. The cooler must maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A hose was being used to fill the dishwashing sinks. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Generator onsite was not adequate to provide power for all vendors. Generator was tripped twice during inspection.Address this issue.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
  4. Demand Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One bottle of bleach water prepared for sanitizing food contact surfaces had a concentration of 500 ppm.Bleach water for sanitizing food contact surfaces must measure between 100-200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the cooler measured 19 degrees Celsius.Have the cooler repaired. The cooler must maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A hose was being used to fill the dishwashing sinks. There were no faucets installed at these sinks. There was no cold water available at these sinks.Install faucets at these sinks. Ensure that hot and cold running water are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet handle on the hand wash sink at the back of the facility was broken off. Repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the back hand wash sink.All handwashing sinks must be stocked with hot and cold running water.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Generator onsite was not adequate to provide power for all vendors. Generator was tripped twice during inspection.Address this issue.
    • 21. Is refuse being managed in a suitable manner?
      • The sump pump was stored in a plastic tote that was not intended to contain waste water. The holes for the plumbing were not fitted to the size of the pipes, resulting in gaps. In future events, proper containers that are intended to hold waste water must be used, with tight fittings.
    • 21. Is refuse being managed in a suitable manner?
      • There was no waste water holding tank available. Waste water was observed draining onto the ground surface.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in walk in cooler. Ensure a thermometer is placed in walk in cooler and temperature is monitored.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • A soap & water spray bottle is not labelled.
  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No water was available due to a line break.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was not turned on.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water supply had been cut and repairs were being made.
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean in the autosham(hot holding unit was measured at an internal temperature of 45C). - Operator indicated beans was put in the unit within the past hour as food service had just started. Food was put back in the oven for a quick reheat and autosham temperature was increased.Ensure the hot holding unit is able to maintain food at 60C and check temperatures every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler behind the unit had no thermometer. Ensure there is a functional thermometer in the cooler for monitoring.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no water supply at the dishwashing sink.Ensure the hose is connected to a potable water for the sink.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  17. Risk Management Inspection

    1 infraction

    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  18. Risk Management Inspection

    10 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding and cold holding units were not turned on. Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Soap was not observed by the back hand sink. It was in place at a later inspection.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • ***Discussed with operator that the hose end with the spray nozzle had to be kept out of the basin to prevent a cross connection. This was the case for all units that did not have stable faucets that were plumbed in.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • ***There was pooling water present on the back area tar paper. Discussed and there had been a potable water leak. The area was squeegeed off and the amount of water left was much less. the leaky connection was covered in black duct tape and held over the grass.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • ***The waste water for the back hand sink was not set up to drain into the waste water system. Corrected (third time was a charm), the back hand sink waste water was not leaking and emptied into the covered tote with the pump that pumped to the holding tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • ***There was a build up of grease on the tar paper under the front hand sink. Operator indicated it was going to be removed and new tar paper put down.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  19. Demand Inspection

    0 infractions

  20. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed. The operator indicated that they use bleach solution. Please ensure that a bleach solution at 100 ppm is present in the unit. 2. Bleach test strips were not observed. Please acquire bleach test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding and cold holding units were not turned on. Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing sink in the back food prep area not present. Please install a hand washing sink in the back prep area.2. Hand washing supplies (soap, paper towel, hot and cold running water) were not observed. Please stock all hand washing sinks with appropriate hand washing supplies. 3. Hand washing sink was not connected to water and wastewater and was not operational. Please connect the hand washing sink to water and wastewater.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • The unit was not connected to wastewater tank. Please connect the unit to wastewater tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.

Nearby inspected facilities

Own this business? Add a badge to your website