B - 6428 34 Avenue NW · BOWNESS
BBQ Bob - CGY-2149 is in the BOWNESS neighbourhood. BOWNESS, Calgary has 133 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 22, 2026, there are 85 (64%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 10 times since August 1, 2024, with 10 passes and 0 closures on record.
The concentration of chlorine sanitizer was too strong. , , Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Chlorine sanitizers must be used at 100 ppm. Verify the concentration of the sanitizer solution using chlorine test strips.
Significant leak at the pump when pump was running. , , Please replace pump. The plumbing system must be in a good state of repair.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin., , Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.
No access number on the requisition form.
There was no hot water at the time of the inspection. Corrected onsite during the inspection. Please make sure hot and cold running water is available at all times.
Extreme grease built up at the exhaust canopy filters. Please make sure cleaning is done.
The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. A copy of the two-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
Deep grooves were noted on the prep cooler cutting boards., , Resurface or replace the cutting boards.