B - 6428 34 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
BBQ Bob - CGY-2149 se trouve dans le quartier BOWNESS. BOWNESS, Calgary compte 140 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juillet 2026, 102 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Bowness Vietnamese Restaurant
BOWNESS
Ce restaurant a été inspecté 15 fois depuis le 29 juillet 2023, avec 9 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
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.
Aucune infraction
1 infraction
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.
Aucune infraction
Aucune infraction
1 infraction
No access number on the requisition form.
2 infractions
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.
1 infraction
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.
1 infraction
Deep grooves were noted on the prep cooler cutting boards., , Resurface or replace the cutting boards.
Aucune infraction
1 infraction
Wall around the edge of the fans was covered with duct tape. Remove the duct tape. Ensure that the surface is smooth, cleanable and nonabsorbent to moisture.
2 infractions
, Staff said that dishes were not being sanitized. Dishes were being washed with soap and water, rinsed, and then air dried. , , Steps in proper manual dishwashing are:, - Scrape any food particles that remain., - Wash with soap and water., - Rinse with fresh water., - Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. , - Air dry.
, All the dish drying rack space had been filled up with storage of items., , Dish drying shelves must be kept free for drying dishes. Items were moved during inspection.
Aucune infraction
Aucune infraction