210 - 151 Walden Gate SE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 18, 2025
No label was provided on sanitizer spray bottle located in back prep area., , (Repeat violation from previous inspection), , Requirement:, Provide label on spray bottle to identify its contents.
Thermometer was not provided in small cooler in use to store portioned sauces located in front area., , (Repeat violation from previous inspection), , Requirement:, Provide thermometer in the cooler.
Accumulation of dirt and debris under and in between equipment in front prep area., , (Repeat violation from previous inspection), , Requirement:, , Clean the above noted areas.
Cluck n Cleaver is in the WALDEN neighbourhood. WALDEN, Calgary has 46 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 31 (67%) 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.
Starbucks Coffee 16971
WALDEN
This restaurant has been inspected 7 times since September 15, 2023, with 2 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
No label was provided on sanitizer spray bottle located in back prep area., , (Repeat violation from previous inspection), , Requirement:, Provide label on spray bottle to identify its contents.
Thermometer was not provided in small cooler in use to store portioned sauces located in front area., , (Repeat violation from previous inspection), , Requirement:, Provide thermometer in the cooler.
Accumulation of dirt and debris under and in between equipment in front prep area., , (Repeat violation from previous inspection), , Requirement:, , Clean the above noted areas.
4 violations
No label was provided on sanitizer spray bottle located in front prep area., , Requirement:, Provide label on spray bottle to identify its contents.
Thermometer was not provided in one prep cooler located in front area., , (Repeat violation from previous inspection), , Requirement:, Provide thermometer in the cooler.
One shelf in glass door cooler was lined with cardboard making surface rough and non-washable., , Requirement:, All surfaces must be smooth, washable and non-absorbent., Remove cardboard lining from the shelf.
3 violations
Thermometer was not provided in one prep cooler located in front area., , Requirement:, Provide thermometer in the cooler.
Dish washer was overflowing due to faulty spinner., , Requirement:, Repair or replace the spinner to stop overflow.
Accumulation of dirt and debris under equipment in back dish washing and storage area., , Requirement:, , Clean the above noted areas.
No violations
1 violation
Temperature of glass door cooler located in the cooking area was 10 C., , Requirement:, Ensure that temperature of the cooler is maintained at 4C or less before storing perishable foods in it.
5 violations
a) No label was provided on sanitizer spray bottle located in cooking area., b) Concentration of quat measured 800 ppm in second sanitizer spray bottle located in cooking area., , Requirement:, a) Provide label on spray bottle to identify its contents., b) Ensure that concentration of quat is maintained at 200 ppm.
a) Temperature of glass door cooler located in cooking area was 13.2C and internal temperature of perishable foods stored in this cooler were: deep fried chicken at 8.9C, 11.3C, cheese curds at 13 C, b) Digital thermometer installed on this glass door cooler was showing incorrect temperature., , Requirement:, a) Do not store any perishable food in this cooler until temperature is maintained at 4C or less., Chicken at 11.3C and cheese curds at 13 C were discarded., -Chicken at 8.9 C was moved to another cooler., , b) Provide accurate thermometer for the cooler.
No violations
Accumulation of dirt and debris under equipment in front prep area., , Requirement:, , Clean the above noted areas.
Internal temperature of coleslaw stored on ice was 9.5C located in cooking area., , Requirement:, Ensure that coleslaw is stored at 4C or less., coleslaw was moved to the cooler during inspection.
a) Single use straws were stored under hand washing sink in cooking area., , b) Coke bottles were stored directly on floor in back area., , Requirement:, a) Do not store any utensils under hand washing sink to prevent contamination., , b) Store food/drinks at least 15 cm off the floor.
Accumulation of meat juices at the bottom shelf of upright cooler located in back area., , Requirement:, Clean the bottom shelf of this cooler.