B - 738 17 Avenue SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 juin 2026
The faucet for the two compartment sink was no longer attached., , Repair the faucet to properly reattach.
The Big Cheese Poutinerie se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Porch
BELTLINE
Ce restaurant a été inspecté 7 fois depuis le 17 octobre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
1 infraction
The faucet for the two compartment sink was no longer attached., , Repair the faucet to properly reattach.
3 infractions
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.
Aucune infraction
1 infraction
Quaternary ammonium test strips had expired and were water damaged., , Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
2 infractions
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 infractions
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 infractions
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.
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.