2124 - 55 Skyview Ranch Road NE · SKYVIEW RANCH
January 9, 2026
PassFrying basket/strainer, and a steel container holding water for chicken moistening were not washed or changed after each use and were stored at room temperature., - Use a clean basket and strainer after every use., - Discard breading flour at the end of each day.
There was a gap on the bottom perimeter of the back double doors. Seal the gap to prevent the entry of pest., **OUTSTANDING (2025-10-21). There was still a gap on the bottom and side of the double door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
Chicken World is in the SKYVIEW RANCH neighbourhood. SKYVIEW RANCH, Calgary has 75 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 43 (57%) that have passed their most recent inspection, with 2 (3%) closed.
This restaurant has been inspected 4 times since May 5, 2025, with 4 passes and 0 closures on record.
Frying basket/strainer, and a steel container holding water for chicken moistening were not washed or changed after each use and were stored at room temperature., - Use a clean basket and strainer after every use., - Discard breading flour at the end of each day.
There was a gap on the bottom perimeter of the back double doors. Seal the gap to prevent the entry of pest., **OUTSTANDING (2025-10-21). There was still a gap on the bottom and side of the double door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
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.
There was a gap on the bottom perimeter of the back double doors. Seal the gap to prevent the entry of pest., **OUTSTANDING (2025-10-21). There was still a gap on the bottom and side of the double door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
Wet and dirty wash cloths were placed on food contact surfaces. Operator discarded visibly soiled cloths during inspection., - Operator was instructed to store washcloths in sanitizer solution at all times., - Provide laundry basket/hamper for dirty cloths.
Food bulk container was stored besides the handwashing station posing risk of contamination from drips or splashes., - Bulk container was relocated to an appropriate storage area during inspection.
Paper towel dispenser at the kitchen sink was missing. Paper towel rolls were not easily accessible for handwashing. , - Please repair and install paper towels dispenser at the kitchen sink.
1. Food containers and lids were stored on top the grease collection container along with mechanical tools., - Store food and food related items in a sanitary manner to prevent contamination., , 2. Boxes of garbage bags were stored on the work counter/food prep table near the hand sink., - Operator removed and stored boxes away from the food prep table during inspection.
There was a gap on the bottom perimeter of the back double doors., - Seal the gap to prevent the entry of pest.
*Ongoing Violation*, , The light cover in the walk-in cooler was damaged., - Replace the light cover.
1. Liners used on shelving surfaces were observed to have visible food debris and residue accumulation. Additionally, the material of the liners was not smooth and non-absorbent., - Remove all liners from shelving units. Clean and sanitize shelving surfaces thoroughly. If liners are to be used, replace them with materials that are smooth, non-absorbent, and easily cleanable., , 2. Near the electric griddle, tongs were stored on a wooden block, that was visibly soiled and greasy. , - Operator discarded the wooden block during inspection since it not easily cleanable, durable, and impervious to moisture., , 3. Raw wooden wall was noted on the inside door of the walk-in cooler., - Please paint so that surfaces are smooth, non-absorbent, and easily cleanable.
Protective film on the toaster was peeling off., - Remove protective film from the toaster and thoroughly clean the equipment.
Water leak was observed near the bottom shelf of the prep line cooler. Food, - Please repair.
1. Dust accumulation observed on surfaces of ceiling tiles around air vents in the kitchen., 2. Accumulation of dust was noted on the walls near the front service window., 3. Floors under and behind the gas stoves/fryers, prep coolers, stand-up freezer had accumulation of grease and food debris. , 4. Buildup of oil and grease was observed on cooking equipment's and ventilation , hood., 5. Utensils and equipment stored in the cabinets underneath the dredging (flour) station were visibly soiled and covered in flour debris., , CLEAN ALL INDICATED AREAS AND ENSURE TO MAINTAIN IN GOOD CONDITION AT ALL TIMES.
A pail of chlorine sanitizer measured over 200 ppm., , 100 ppm chlorine sanitizer was prepared in a pail during the inspection.
Cheese and coleslaw in the line cooler measured 8.9C., , Store perishable foods at 4C or less under refrigeration.
Chlorine sanitizer in the dishwashing sink measured over 200 ppm., , 100 ppm chlorine sanitizer was made in the sink during the inspection.
Bulk bins were stored in front of the kitchen hand sink., , The area in front of the hand sink was cleared during the inspection.
The facility started operation under new ownership before notifying Alberta Health Services. The new owner was operating without a valid food handling permit.
The light cover in the walk-in cooler was damaged., , Replace the light cover.
There was a cracked container in storage., , This container was discarded.
There was debris in the meat tumbler., , Disassemble the equipment, clean and sanitize all parts thoroughly.
The cutting board on the line cooler was rough and had cut marks throughout., , Resurface or replace the cutting board.
Toilet paper was stored on the dispenser in the washroom. , , Store toilet paper in a suitable dispenser.
Dust had accumulated on the kitchen ceiling., , Clean the ceiling.