2 - 1619 37 Street SW · ROSSCARROCK
bb.q CHICKEN is in the ROSSCARROCK neighbourhood. ROSSCARROCK, Calgary has 48 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 1, 2026, there are 35 (73%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since November 19, 2024, with 5 passes and 0 closures on record.
Bucket of sanitizer in the kitchen measured at 10ppm. , , Ensure chlorine sanitizer is mixed to a concentration of 100 ppm
The chlorine-based dishwasher was measured at 0 ppm. Despite running the dishwasher several times, the chlorine level remained at 0 ppm. The operator was instructed to contact a technician for repairs. In the meantime, the operator was advised to use the two-compartment sink for washing cookware and to continue using single-use disposables for customers. The use of reusable customer dishes, such as bowls and plates—shown by the operator during the inspection—was restricted until the dishwasher is repaired.
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.
- The sanitizer solution in the main kitchen was initially measured at 0 ppm chlorine. Staff were instructed to prepare a fresh solution, which was measured at 100 ppm., , - Wet cleaning cloths were observed on the counters. Staff were instructed to submerge the cleaning cloths in a sanitizer bucket
Perishable sauces requiring refrigeration were stored on the upper shelf of the food preparation table, with a surface temperature measured at 12°C. The operator was educated that such sauces must be kept under temperature control. Options provided included: storing the sauces inside a cooler maintained at 4°C, using an ice bath method to maintain temperature, or keeping them out for a maximum of 2 hours. The operator was also instructed to time-label the bottles and ensure any leftover sauce is discarded if it exceeds the 2-hour limit.
The chlorine-based dishwasher was measured at 0 ppm. Despite running the dishwasher several times, the chlorine level remained at 0 ppm. The operator was instructed to contact a technician for repairs. In the meantime, the operator was advised to use the two-compartment sink for washing cookware and to continue using single-use disposables for customers. The use of reusable customer dishes, such as bowls and plates—shown by the operator during the inspection—was restricted until the dishwasher is repaired.
Inside the walk-in cooler, a food container with cut potatoes was observed stored directly on the floor. The operator was instructed to store all food containers at least 6 inches above the ground
- Wooden shelving was observed in the storage area (on the left side of the main pathway to the kitchen). The shelving had oil stains and was made of absorbent material. The operator was instructed to either paint or resurface the shelving to make it smooth and easily cleanable. , - Cardboard was being used in the kitchen as a liner on some of the shelves (below the preparation tables). Cardboard is not acceptable for shelving, as it is absorbent and not easily cleanable. Please remove the cardboards.
Overall, general cleanliness of the kitchen was not satisfactory and additional cleaning is required, especially;, - The ceiling and walls near or around the mechanical ventilation canopy had accumulation of grease deposits/sticky surface. *Thoroughly deep clean and sanitize the indicated area., - The front and back kitchen floor., - Behind the cooking line., -around the dishwashing area., -The half curtains in the main kitchen, located near the dishwashing area and leading to the front area, were identified as high-touch surfaces. They were found to be dirty with black markings. The operator was instructed to wash and sanitize the curtains to prevent cross-contamination of food., , -Written sanitation schedule was not in place. Reference template will be provided to operator to create their own cleaning/sanitation schedule.
There was a leak at the ice machine., Fix the ice machine
Ongoing violation:, Behind, underneath and around the ventilation canopy was dirty., Thoroughly deep clean and sanitize the indicated area., , Previous violations:, 1. The ventilation canopy filters were accumulated with grease deposits and other residues., 2. Behind, underneath and around the ventilation canopy was dirty., 3. The front and back kitchen flooring were dirty., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times.