2138 Crowchild Trail NW · BANFF TRAIL
April 13, 2026
PassDisposable paper cups without a hand were observed being used as scoops in dry food storage containers. Using these cups as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. , , ***Disposable paper cups were removed from the food containers and replaced with appropriate scoops with handles
Food debris was observed underneath the cooler shelves. Ensure to clean hard to reach areas to remove debris during routine cleaning to keep the area clean and sanitary., , **Debris under the cooler shelves was cleaned and removed during the inspection
4/13/2026 OUTSTANDING , , 1)Grease and food accumulation were noted under the fryers, - area specified is located under the only kitchen equipment that does not have wheels/easily removable. Facility will schedule a day to undertake a deep clean of this area
Big T's BBQ & Smokehouse is in the BANFF TRAIL neighbourhood. BANFF TRAIL, Calgary has 41 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 13, 2026, there are 34 (83%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since August 15, 2024, with 4 passes and 0 closures on record.
Disposable paper cups without a hand were observed being used as scoops in dry food storage containers. Using these cups as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. , , ***Disposable paper cups were removed from the food containers and replaced with appropriate scoops with handles
Food debris was observed underneath the cooler shelves. Ensure to clean hard to reach areas to remove debris during routine cleaning to keep the area clean and sanitary., , **Debris under the cooler shelves was cleaned and removed during the inspection
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.
4/13/2026 OUTSTANDING , , 1)Grease and food accumulation were noted under the fryers, - area specified is located under the only kitchen equipment that does not have wheels/easily removable. Facility will schedule a day to undertake a deep clean of this area
Some mouse droppings were observed under the food storage racks in the storage room and near the heater/water tank. , - Please clean
Cracked tiles were observed in the kitchen and the food storage area floor., -Facility has repairs scheduled/in progress
1)Grease and food accumulation were noted under the fryers, - area specified is located under the only kitchen equipment that does not have wheels/easily removable. Facility will schedule a day to undertake a deep clean of this area
1)Quat in the red bucket placed near the grill in the kitchen was measuring less than 150 ppm. , -Ensure that the Quat in the red buckets are measured at 200 ppm., , 2) One of the Quat dispensers was not dispensing Quat at correct concentration., -Fix the dispenser.
Quat in 2 red sanitizer buckets in the kitchen was measured less than 100 ppm., New Quat sanitizer solutions were prepared which was tested at 200 ppm., , -Ensure that the Quat sanitizer is maintained at 200 ppm.
The garlic butter made in house placed on a food counter was measured at 16 degrees C. , *The garlic butter was placed on ice, but the ice was not enough to keep the garlic butter container cool, and the ice had all melted., ** The garlic butter was discarded., , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees , C or higher., -Store the food in ice only till the ice is surrounding the food and keep on replacing the ice after every hour.
No Sink and surface sanitizer test strips available on-site. , , - Obtain the appropriate test strips and verify the concentration regularly.
No Chlorine test strips for the dishwasher and no iodine test strips for glass washer were available in the facility., , -Obtain valid chlorine and iodine test strips.
Some mouse droppings were observed under the food storage racks in the storage room., , -Clean the mouse droppings.
1)Holes were noticed in the wall behind the bottom rack of the food storage shelves in the storage room., -Seal the holes., , 2) Washroom door was open and was opening directly in the food storage area., -Keep the washroom door closed and ensure that the washroom is provided with tight fitting and self-closing door., , 3) Cracked tiles were observed in the kitchen and the food storage area floor., -Fix the floor.
1)Grease and food accumulation were noted under the fryers and the grill., , 2) Food stains and debris were observed under the walk in cooler racks., , -Clean the above mentioned areas.
Sink and surface sanitizer was measured too low., - Use the Quat available in the facility until the sink and surface dispenser is calibrated.
Garlic butter, made in house, containing fresh and or roasted garlic was left out in room temperature. Internal temperature measured 25C. , , - Ensure garlic butter is stored at a temperature of less than 4C or higher than 60C at all times. If ice is used, ensure the ice surrounds the container., - Garlic butter was discarded.
No Sink and surface sanitizer test strips available on-site. , , - Obtain the appropriate test strips and verify the concentration regularly.