1 - 1403 Centre Street NW · CRESCENT HEIGHTS
December 29, 2025
PassNo chlorine detected in the sanitizer bucket. , , The chlorine sanitizer solution must be maintained between 100-200ppm to ensure food contact surfaces are adequately sanitized to remove contamination. , , Ensure the sanitizer solution is regularly changed and confirm the concentration using the applicable test strips. , , The operator remade the chlorine sanitizer solution during the inspection and measured 100ppm.
Open dry ingredients were stored in the dry storage closet and there were personal items/clothes stored directly above the food. , , Personal items should be stored in a separate area from food storage areas to mitigate possible contamination of food. , , Remove the personal items and designate an area for staff storage.
1. Five pig heads were stored near the floor on cardboard in the walk-freezer and was uncovered., , Food must be covered at all times to protect it from contamination. , , Cover the pic heads and ensure they are stored at least 6 inches above the floor., , 2. The exterior and interior of the bulk containers used to store dry ingredients is heavily soiled with food debris. , , Bulk containers must be regularly cleaned and sanitized to remove food debris buildup. , , Thoroughly clean and sanitize the bulk containers.
A pest control monitoring program is not in place. , , Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
Rice scoop was stored in water at room temperature and measured 18C. , , Utensils should not be stored in stagnant water as this promotes the growth of bacteria. , Store utensils in the following manner: , - Iced water <4C, - Hot water >60C, - Sanitizer solution of either 100ppm of chlorine or 200ppm of quats, , The operator removed the water and replaced it with sanitizer solution of 100ppm of chlorine.
1. There was buildup of food debris in hard-to-reach areas in the dry storage closet including but not limited to the following: , - The floors, - The baseboards , - The corners , - The shelving units , , Thoroughly clean the indicated areas to prevent attraction of pests., , 2. There was clutter in the front and back area. Miscellaneous items, empty boxes and unused equipment were stored. , , The facility must be organized in a manner that facilitates cleaning and monitoring for pest. , , Reorganize the back storage area and remove any items that are not in use.
Heavy grease build up was observed on the surfaces in the kitchen including but not limited to the following: , - Ceiling, - Lights, - Cables , - Walls, - Overhead rail with the meat hooks., , Thoroughly clean the indicated areas.
B.B.Q. Express is in the CRESCENT HEIGHTS neighbourhood. CRESCENT HEIGHTS, Calgary has 124 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 81 (65%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since September 20, 2024, with 3 passes and 0 closures on record.
No chlorine detected in the sanitizer bucket. , , The chlorine sanitizer solution must be maintained between 100-200ppm to ensure food contact surfaces are adequately sanitized to remove contamination. , , Ensure the sanitizer solution is regularly changed and confirm the concentration using the applicable test strips. , , The operator remade the chlorine sanitizer solution during the inspection and measured 100ppm.
Open dry ingredients were stored in the dry storage closet and there were personal items/clothes stored directly above the food. , , Personal items should be stored in a separate area from food storage areas to mitigate possible contamination of food. , , Remove the personal items and designate an area for staff storage.
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.
1. Five pig heads were stored near the floor on cardboard in the walk-freezer and was uncovered., , Food must be covered at all times to protect it from contamination. , , Cover the pic heads and ensure they are stored at least 6 inches above the floor., , 2. The exterior and interior of the bulk containers used to store dry ingredients is heavily soiled with food debris. , , Bulk containers must be regularly cleaned and sanitized to remove food debris buildup. , , Thoroughly clean and sanitize the bulk containers.
A pest control monitoring program is not in place. , , Implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
Rice scoop was stored in water at room temperature and measured 18C. , , Utensils should not be stored in stagnant water as this promotes the growth of bacteria. , Store utensils in the following manner: , - Iced water <4C, - Hot water >60C, - Sanitizer solution of either 100ppm of chlorine or 200ppm of quats, , The operator removed the water and replaced it with sanitizer solution of 100ppm of chlorine.
1. There was buildup of food debris in hard-to-reach areas in the dry storage closet including but not limited to the following: , - The floors, - The baseboards , - The corners , - The shelving units , , Thoroughly clean the indicated areas to prevent attraction of pests., , 2. There was clutter in the front and back area. Miscellaneous items, empty boxes and unused equipment were stored. , , The facility must be organized in a manner that facilitates cleaning and monitoring for pest. , , Reorganize the back storage area and remove any items that are not in use.
Heavy grease build up was observed on the surfaces in the kitchen including but not limited to the following: , - Ceiling, - Lights, - Cables , - Walls, - Overhead rail with the meat hooks., , Thoroughly clean the indicated areas.
Kitchen wiping clothes were left on cutting board without residual sanitizer detected. Corrected on site., , Store wiping clothes in use in sanitizer solution between uses.
Heavy grease build up was observed on the surfaces in the kitchen., , Clean.