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Wolf's Catering & BBQ - CGY-1645

4421 Quesnay Wood SW Calgary AB T3E 7K4 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Wolf's Catering & BBQ - CGY-1645 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on May 13, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 31, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 31, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 6, 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 3 times across 3 separate inspections, most recently on May 13, 2026. For example: Does the mobile food 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 once on May 31, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

3 inspections

  1. Monitoring 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 last bacterial water sample was submitted in 2024. - Annual bacterial water samples required. Bacterial water sample collected during the inspection.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was measured at 0 ppm. Fresh bleach sanitizer bucket was prepared and measured 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was wearing a dirty apron.The food handler promptly changed his apron.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-package butter were kept on a table outside at 11.7°C.The pre-package butter were kept in an ice bath.
    • 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 operator is operating without a satisfactory water result.Water sample was taken and submitted to Prov Lab.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace the cutting board.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on surfaces.Immerse cleaning cloths in a sanitizer between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • A jug that contained pure bleach was not labeled to indicate it content.Label all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Onion rings and fries measured 49C and 56C in chafing dishes fueled by open flame.2) Beans and burger patties measured 48.5C and 56.1C on the steam table.Store foods at 60C or higher during hot holding.
    • 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 wastewater system was modified without approval.Comply with the requirements outlined on the inspection report from the Industrial Compliance Inspector.Enclose the Culligan pumping system with a secondary containment to prevent overflowing or splashing of wastewater.Operate the lever slowly when the valve is opened to allow drainage of wastewater from the holding tank into the Culligan pumping system.Monitor the plumbing system closely especially in wet weather conditions.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There was a foul odor from wastewater stored in uncovered storage containers on the ground. Cover the storage containers with wastewater to eliminate odor and collection of rainwater.Have the hauler remove wastewater at the next collection.

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