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The Big Cheese Poutinerie

B - 738 17 Avenue SW Calgary AB T2S 0B7 · Food - General

Official record from Alberta →

Inspection summary

The Big Cheese Poutinerie has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on July 30, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 4 separate inspections, most recently on October 22, 2024. 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 2 separate inspections, most recently on October 18, 2024. 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 October 18, 2024. 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 8 times across 6 separate inspections, most recently on July 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 2 times across 2 separate inspections, most recently on May 11, 2026. 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.

8 inspections

  1. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operating without a valid Food Handling Permit.Food Handling Permit expired June 30, 2026. Pay Food Handling Permit fees.
    • 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 faucet for the two compartment sink was no longer attached.Repair the faucet to properly reattach.
  2. Risk Management 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 faucet for the two compartment sink was no longer attached.Repair the faucet to properly reattach.
  3. Monitoring Inspection

    3 infractions

    • 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 hot water available at the kitchen hand wash sink.Repair the sink to restore hot water.
    • 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 faucet for the two compartment sink was no longer attached.Repair the faucet to properly reattach.
    • 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 cold water available at the two compartment sink. Hot water was not able to be turned off.Repair the sink. Ensure that both hot and cold water are available and that both are able to be turned on and off.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management 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)?
      • Quaternary ammonium test strips had expired and were water damaged.Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips had expired and were water damaged.Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, soil, and food debris under equipment on the cookline, under the food preparation table on the south side of the kitchen, on the floor under shelving in the walk-in cooler, on the ventilation canopy baffle filters, on walls, and on the ceiling.- Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures of perishable food being held hot ranged from 35 to 46 degrees Celsius.Cooked chicken= 35 degrees CelsiusCooked sausage= 35 degrees CelsiusCaramelized onions= 46 degrees CelsiusEnsure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips had expired and were water damaged.Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
    • 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 was a gap at the base of the front facility door.Ensure that conditions that allowed for the entry and harbourage of pests do not exist, including sealing entry points.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, soil, and food debris under equipment on the cookline, under the food preparation table on the south side of the kitchen, on the floor under shelving in the walk-in cooler, on the ventilation canopy baffle filters, on walls, and on the ceiling.- Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
  8. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures of perishable food being held hot ranged from 35 to 46 degrees Celsius.Cooked chicken= 35 degrees CelsiusCooked sausage= 35 degrees CelsiusCaramelized onions= 46 degrees CelsiusEnsure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips had expired and were water damaged.Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
    • 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 hot water available at the kitchen hand wash sink.Repair the kitchen hand wash sink to restore the hot water.
    • 15. Is the facility free of a pest infestation?
      • Six dead mice were observed on glue board traps in the kitchen. One dead mouse was observed on an electrical outlet under a food preparation table in the kitchen. Mouse droppings were observed in cupboards in the front service area and in the basement. One dead cockroach was observed in a pest monitoring trap on the west side of the kitchen.- Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector, indicating the mouse infestation is under control.- Remove and safely dispose of mouse droppings, mice and harbourage materials.- Clean and disinfect all surfaces contaminated by mouse excrement.
    • 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 was a gap at the base of the front facility door.Ensure that conditions that allowed for the entry and harbourage of pests do not exist, including sealing entry points.
    • 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 cold water available at the two compartment dishwashing sink.Repair the two compartment sink to restore the cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, soil, and food debris under equipment on the cookline, under the food preparation table on the south side of the kitchen, on the floor under shelving in the walk-in cooler, on the ventilation canopy baffle filters, on walls, and on the ceiling.- Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.

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