B - 738 17 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 30, 2026
Operating without a valid Food Handling Permit., , Food Handling Permit expired June 30, 2026. Pay Food Handling Permit fees.
The faucet for the two compartment sink was no longer attached., , Repair the faucet to properly reattach.
The Big Cheese Poutinerie is in the BELTLINE neighbourhood. BELTLINE, Calgary has 789 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 552 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Porch
BELTLINE
This restaurant has been inspected 10 times since June 20, 2023, with 2 in compliance, 7 not in compliance, and 1 closure on record.
2 violations
Operating without a valid Food Handling Permit., , Food Handling Permit expired June 30, 2026. Pay Food Handling Permit fees.
The faucet for the two compartment sink was no longer attached., , Repair the faucet to properly reattach.
1 violation
The faucet for the two compartment sink was no longer attached., , Repair the faucet to properly reattach.
3 violations
There was no hot water available at the kitchen hand wash sink., , Repair the sink to restore hot water.
The faucet for the two compartment sink was no longer attached., , Repair the faucet to properly reattach.
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.
No violations
1 violation
Quaternary ammonium test strips had expired and were water damaged., , Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
2 violations
Quaternary ammonium test strips had expired and were water damaged., , Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
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.
4 violations
Internal food temperatures of perishable food being held hot ranged from 35 to 46 degrees Celsius., Cooked chicken= 35 degrees Celsius, Cooked sausage= 35 degrees Celsius, Caramelized onions= 46 degrees Celsius, , Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
Quaternary ammonium test strips had expired and were water damaged., , Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
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.
7 violations
Internal food temperatures of perishable food being held hot ranged from 35 to 46 degrees Celsius., Cooked chicken= 35 degrees Celsius, Cooked sausage= 35 degrees Celsius, Caramelized onions= 46 degrees Celsius, , Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
There was no hot water available at the kitchen hand wash sink., , Repair the kitchen hand wash sink to restore the hot water.
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.
No violations
1 violation
, There was an accumulation of grease and food debris located on the floor under the north deep dryer and the stove., , Clean the floor underneath the north side deep fryer and stove. Ensure this area is cleaned on a regular basis.
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.
Quaternary ammonium test strips had expired and were water damaged., , Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
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.
There was no cold water available at the two compartment dishwashing sink., , Repair the two compartment sink to restore the cold water.
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.