5 - 140 11 Avenue SW · BELTLINE
November 5, 2025
Not in ComplianceMaximum water temperature at the dish level during the sanitize cycle for the kitchen dishwasher measured 35 degrees Celsius., , Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
*Multiple Violations*, 1) The kitchen dishwasher remains non-functional. Water was observed inside the kitchen dishwasher, suggesting that it may have been in use despite being reported as non-functional., *Either repair or remove it from the kitchen area., , 2) The bar dishwasher was unable to reach the required sanitizing temperature of 71°C and lacks an automatic shut-off feature., *Repair the dishwasher., , 3) Both of the detergent and rinse aid container of the bar dishwasher was empty at the time of inspection., *Replace the detergent and rinse container once dishwasher is fixed and wash al the dishes/ glassware's inside the kitchen using 3-compartments sink.
- Water was observed in the soap dispenser at the bar, indicating improper use., *The dispenser should be checked and maintained to ensure correct operation. Only fill the soap dispenser with soap and not with water to ensure proper hand washing.
*Multiple Violations:, , 1) - Replace/ install a weather stripping on the side door which leads to unfinished room., , 2) Mouse droppings in the east corner of the facility were observed. A freshly caught rodent was observed in the pest trap below the cook line adjacent to the side door, where weather stripping was missing., *Clean and sanitize the area as discussed. Explanation attached with the email.
*Nov 5, 2025* Outstanding, , - There was a sewage gas odor present by the 3-compartment dish washing area. Smell became quite prominent once the hand washing sink was in use., , - There was a strong sewer gas odour by the dishwasher area (adjacent to grease trap)., , - Investigate the source of and abate the sewer gas odour.
- One of the washrooms was closed at the time of inspection. Staff reported that the floor drain in the washroom floods, and it was observed during inspection that water becomes visible from the drain when the toilet is flushed., *Repair/fix the issue.
The following areas require thorough cleaning:, - Kitchen canopy, - Baffle filters and surrounding surfaces
Big Wing's is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 555 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 7 times since April 8, 2025, with 0 in compliance, 7 not in compliance, and 0 closures on record.
Maximum water temperature at the dish level during the sanitize cycle for the kitchen dishwasher measured 35 degrees Celsius., , Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
*Multiple Violations*, 1) The kitchen dishwasher remains non-functional. Water was observed inside the kitchen dishwasher, suggesting that it may have been in use despite being reported as non-functional., *Either repair or remove it from the kitchen area., , 2) The bar dishwasher was unable to reach the required sanitizing temperature of 71°C and lacks an automatic shut-off feature., *Repair the dishwasher., , 3) Both of the detergent and rinse aid container of the bar dishwasher was empty at the time of inspection., *Replace the detergent and rinse container once dishwasher is fixed and wash al the dishes/ glassware's inside the kitchen using 3-compartments sink.
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.
- Water was observed in the soap dispenser at the bar, indicating improper use., *The dispenser should be checked and maintained to ensure correct operation. Only fill the soap dispenser with soap and not with water to ensure proper hand washing.
*Multiple Violations:, , 1) - Replace/ install a weather stripping on the side door which leads to unfinished room., , 2) Mouse droppings in the east corner of the facility were observed. A freshly caught rodent was observed in the pest trap below the cook line adjacent to the side door, where weather stripping was missing., *Clean and sanitize the area as discussed. Explanation attached with the email.
*Nov 5, 2025* Outstanding, , - There was a sewage gas odor present by the 3-compartment dish washing area. Smell became quite prominent once the hand washing sink was in use., , - There was a strong sewer gas odour by the dishwasher area (adjacent to grease trap)., , - Investigate the source of and abate the sewer gas odour.
- One of the washrooms was closed at the time of inspection. Staff reported that the floor drain in the washroom floods, and it was observed during inspection that water becomes visible from the drain when the toilet is flushed., *Repair/fix the issue.
The following areas require thorough cleaning:, - Kitchen canopy, - Baffle filters and surrounding surfaces
Maximum water temperature at the dish level during the sanitize cycle for the kitchen dishwasher measured 35 degrees Celsius., , Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
- There was a strong sewer gas odour by the dishwasher area (adjacent to grease trap)., , - Investigate the source of and abate the sewer gas odour.
Maximum water temperature at the dish level during the sanitize cycle for the kitchen dishwasher measured 35 degrees Celsius., , Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
Maximum water temperature at the dish level during the sanitize cycle for the kitchen dishwasher measured 35 degrees Celsius., , Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
Maximum water temperature at the dish level during the sanitize cycle for the kitchen dishwasher measured 35 degrees Celsius., , Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
Maximum water temperature at the dish level during the sanitize cycle for the kitchen dishwasher measured 35 degrees Celsius., , Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
Both plumbing fixtures (hot and cold water taps) for the kitchen hand wash sink were not functioning as designed. Both had been turned off at the bottom of the sink due to leaks., , Repair both water taps for the kitchen hand wash sink.
Concentration of quat based food contact surface sanitizer available in a spray bottle in the kitchen measured 100 ppm., , Solution was remade and then concentration measured 200 ppm.
Staff member handled dirty dishes and then went to resume food handling. Instructed staff member to remove gloves and wash hands. Due to all compartments of the three compartment sink being occupied, and the hand wash sink not functioning, staff member washed hands in the customer washroom, and dried hands with toilet paper., , For a short term solution until the hand wash sink in the kitchen is fixed, keep one basin of the three compartment sink free for handwashing.
Raw chicken wings were being thawed in a sink of stagnant water., , Safe thawing methods must be used, including thawing under refrigeration temperatures, or under continuously running cold water.
Maximum water temperature at the dish level during the sanitize cycle for the kitchen dishwasher measured 35 degrees Celsius., , Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
There was no paper towel available at the kitchen hand wash sink., , All hand wash sinks must be stocked with paper towels at all times. There were no paper towels available in the facility at all.
There was no paper towel available at the front hand wash sink., , All hand wash sinks must be stocked with paper towels at all times. There were no paper towels available in the facility at all.
Both plumbing fixtures (hot and cold water taps) for the kitchen hand wash sink were not functioning as designed. Both had been turned off at the bottom of the sink due to leaks., , Repair both water taps for the kitchen hand wash sink.
Staff lacked basic food safety knowledge, including proper thawing techniques, proper manual dishwashing procedures, and how to check sanitizer solution concentration., , All food handles must have basic food safety knowledge.
Ventilation canopy baffle filters had grease accumulation., , Clean ventilation canopy baffle filters. Ensure baffle filters are cleaned on a regular basis.
Hard to reach areas in the facility, such as corners, edges, floors under equipment, had grease, soil, and food debris accumulation. , , Clean hard to reach areas and ensure these areas are cleaned on a regular basis.
Walls behind the deep fryers had grease accumulation., , Clean the walls behind the deep fryers and ensure these areas are cleaned on a regular basis.