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Dickey's BBQ Pit

2 - 140 11 Avenue SW Calgary AB T2R 0B8 · Food - General

Official record from Alberta →

Inspection summary

Dickey's BBQ Pit has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 7, 2025. The most recent inspection, on November 21, 2025, recorded 5 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on November 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on November 21, 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 November 5, 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 November 21, 2025. 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 3 times across 3 separate inspections, most recently on November 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wastewater from cleaning the floor was discharged into the floor drain located in front of the kitchen hand sink.Do not discharge wastewater into any floor drains or sinks in the food handling or food storage area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were discolored and expired in November 2024.Obtain new quat 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?
      • There were mouse droppings in the back area with electrical panels and in the front cupboard under the payment system.Remove mouse droppings following safety precautions and disinfect the contaminated areas. Seal all possible pest entry points such as the opened ceiling in this area.
    • 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 no lighting in the back area with electrical panels. Provide adequate lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back area with electrical panels was not accessible.Remove items that are not required to operate a food establishment. All areas must be accessible for cleaning and pest control monitoring/ services.2) There was a buildup of grease on the floor around the deep fryer and on the ventilation hood. Clean the ventilation hood and the floor.3) Toilet paper in the staff washroom was stored on the dispenser. Toilet paper was unclean.Discard the roll of toilet paper. Store toilet paper in a dispenser.4) Soda pop syrup had spilled in the cupboard.Clean the cupboard.
  2. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wastewater from cleaning the floor was discharged into the floor drain located in front of the kitchen hand sink.Do not discharge wastewater into any floor drains or sinks in the food handling or food storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Brisket in the hot holding cabinet measured 53C.Reheat food to an internal temperature of 74C and store food at 60C or higher during hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were discolored and expired in November 2024.Obtain new quat 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?
      • 1) There were mouse droppings in the back area with electrical panels. 2) Pest control reports were not available.Remove mouse droppings following safety precautions and disinfect the contaminated areas. Seal all possible pest entry points such as the opened ceiling in this area. Provide pest control reports.
    • 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 no lighting in the back area with electrical panels. Provide adequate lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back area with electrical panels was not accessible.Remove items that are not required to operate a food establishment. All areas must be accessible for cleaning and pest control monitoring/ services.2) There was a buildup of grease on the floor around the deep fryer and on the ventilation hood. Clean the ventilation hood and the floor.3) Toilet paper in the staff washroom was stored on the dispenser. Toilet paper was unclean.Discard the roll of toilet paper. Store toilet paper in a dispenser.4) Soda pop syrup had spilled in the cupboard.Clean the cupboard.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wastewater from cleaning the floor was discharged into the floor drain located in front of the kitchen hand sink.Do not discharge wastewater into any floor drains or sinks in the food handling or food storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Brisket in the hot holding cabinet measured 53C.Reheat food to an internal temperature of 74C and store food at 60C or higher during hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were discolored and expired in November 2024.Obtain new quat 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?
      • 1) There were mouse droppings in the back area with electrical panels. 2) Pest control reports were not available.Remove mouse droppings following safety precautions and disinfect the contaminated areas. Seal all possible pest entry points such as the opened ceiling in this area. Provide pest control reports.
    • 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 no lighting in the back area with electrical panels. Provide adequate lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Clean cutting boards were stored on the tap of the three-compartment sink.Air dry and store clean equipment and utensils on shelving/ drain board. Cutting boards were placed in the dishwashing sink for cleaning and sanitizing. 2) Spray bottles that contained sanitizer had a buildup of debris on the handles. Spray bottles were taken to the sink for cleaning during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back area with electrical panels was not accessible.Remove items that are not required to operate a food establishment. All areas must be accessible for cleaning and pest control monitoring/ services.2) There was a buildup of grease on the floor around the deep fryer and on the ventilation hood. Clean the ventilation hood and the floor.3) Toilet paper in the staff washroom was stored on the dispenser. Toilet paper was unclean.Discard the roll of toilet paper. Store toilet paper in a dispenser.4) Soda pop syrup had spilled in the cupboard.Clean the cupboard.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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