3 - 8 Weston Drive SW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 11, 2026
Open jars of mayonnaise were left out at room temperature. - Mayonnaise discarded, , Product is to be refrigerated after opening as per instructions on the label.
The back door was propped open and there was a gap in between the screen door and the door frame , , Ensure screen door is properly installed so that there are no gaps that would allow entry of pests
Small under the counter cooler measured at 16C, , Maintenance has been called to repair unit. No perishable foods are to be stored in this cooler until unit can maintain a temperature of 4C or below
1. Cleaning required in hard-to-reach areas (ie. in between chest freezer and fridge), , 2. Debris and spill accumulated on wooden shelving unit in the kitchen
Chicken Family is in the WEST SPRINGS neighbourhood. WEST SPRINGS, Calgary has 94 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 73 (78%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
YYC Blessed Cakes
WEST SPRINGS
This restaurant has been inspected 6 times since February 14, 2024, with 0 in compliance, 6 not in compliance, and 0 closures on record.
4 violations
Open jars of mayonnaise were left out at room temperature. - Mayonnaise discarded, , Product is to be refrigerated after opening as per instructions on the label.
The back door was propped open and there was a gap in between the screen door and the door frame , , Ensure screen door is properly installed so that there are no gaps that would allow entry of pests
Small under the counter cooler measured at 16C, , Maintenance has been called to repair unit. No perishable foods are to be stored in this cooler until unit can maintain a temperature of 4C or below
1. Cleaning required in hard-to-reach areas (ie. in between chest freezer and fridge), , 2. Debris and spill accumulated on wooden shelving unit in the kitchen
1 violation
1.Dust was noted on the ceiling above the 2-compartment sink., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times., , 2. No written sanitation procedures.
3 violations
Pest control record was not available.
Food Safety Certification was taken back in 2015. , , Additional food safety training required.
1.Dust was noted on the ceiling above the 2-compartment sink., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times., , 2. No written sanitation procedures.
9 violations
Large pots of cooked Gosari placed on the floor to cool. , , Ensure hot foods are properly cooled in an ice bath.
1. Large pot of beef bones was being thawed at room temperature in still water, , Properly thaw frozen foods in cool running water or in the cooler, , 2. Dried vegetables were being rehydrated at room temperature. , , Dried vegetables are to be rehydrated in the cooler
Ambient air temperature for small prep cooler located at the front service area measured at 11C, , Ensure all cold foods maintain an internal temperature of 4C or below
6 violations
1. Soup containers were stored closed to the back exit door cooling at 34°C., , 2. Rice cooker was measured at 34.5°C., , 1. Keep food in ice bath to rapidly cool the food., , 2. Rice was discarded.
Ongoing violation:, No chlorine was detected in the low temperature dishwasher., The chlorine line was hooked up., , Recurring violation:, No chlorine was detected in the low temperature dishwasher., The chlorine line was not hooked up., , Previous violation:, No chlorine was detected in the low temperature dishwasher. , , Fix dishwasher and ensure there is 100ppm chlorine. , , , Not using re-usable utensils or dishes for customers. , Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
1. Condiments were stored on the counter., , 2. Rice scoop was stored in water at 19.9°C., , Condiments were kept in the cooler., , Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use.
6 violations
1. Soup containers were stored closed to the back exit door cooling at 34°C., , 2. Rice cooker was measured at 34.5°C., , 1. Keep food in ice bath to rapidly cool the food., , 2. Rice was discarded.
Recurring violation:, No chlorine was detected in the low temperature dishwasher., The chlorine line was not hooked up., , Previous violation:, No chlorine was detected in the low temperature dishwasher. , , Fix dishwasher and ensure there is 100ppm chlorine. , , , Not using re-usable utensils or dishes for customers. , Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
1. Condiments were stored on the counter., , 2. Rice scoop was stored in water at 19.9°C., , Condiments were kept in the cooler., , Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use.
Ongoing violation:, No chlorine was detected in the low temperature dishwasher., The chlorine line was hooked up., , Recurring violation:, No chlorine was detected in the low temperature dishwasher., The chlorine line was not hooked up., , Previous violation:, No chlorine was detected in the low temperature dishwasher. , , Fix dishwasher and ensure there is 100ppm chlorine. , , , Not using re-usable utensils or dishes for customers. , Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
1. Rice scoop was stored in water at 19.9°C., , Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use., , 2. Cutting board of tofu and hot peppers were being placed on the dishwashing counter directly beside dishwasher.
Pest control record was not available.
Food Safety Certification was taken back in 2015. , , Additional food safety training required.
Gap was noted on the back storage room ceiling., , Close the gap.
1. Ventilation canopy filters were accumulated with grease deposits and other residues., 2. Microwave was dirty and had food debris build up., 3. Dust was noted on the ceiling above the 2-compartment sink., 4. Bulk food container lids were dirty and had debris build up., 5. Underneath the prep cooler and dishwasher area were dirty., 6. Debris accumulation on dry storage shelving unit, , Ensure the indicated areas are clean and maintained in a sanitary condition at all times., , 6. No written sanitation procedures.
Pest control record was not available.
Gap was noted on the back storage room ceiling., , Close the gap.
1. Ventilation canopy filters were accumulated with grease deposits and other residues., 2. Microwave was dirty and had food debris build up., 3. Dust was noted on the ceiling above the 2-compartment sink., 4. Bulk food container lids were dirty and had debris build up., 5. Underneath the prep cooler and dishwasher area were dirty., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times., , 6. No written sanitation procedures.
Pest control record was not available.
Gap was noted on the back storage room ceiling., , Close the gap.
1. Ventilation canopy filters were accumulated with grease deposits and other residues., 2. Microwave was dirty and had food debris build up., 3. Dust was noted on the ceiling above the 2-compartment sink., 4. Bulk food container lids were dirty and had debris build up., 5. Underneath the prep cooler and dishwasher area were dirty., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times., , 6. No written sanitation procedures.