3 - 8 Weston Drive SW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 juin 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 se trouve dans le quartier WEST SPRINGS. WEST SPRINGS, Calgary compte 94 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 73 (78%) 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.
YYC Blessed Cakes
WEST SPRINGS
Ce restaurant a été inspecté 6 fois depuis le 14 février 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
4 infractions
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 infraction
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 infractions
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 infractions
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 infractions
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 infractions
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.