2775 32 Avenue NE · SUNRIDGE
Cristy's Rotisserie Chicken is in the SUNRIDGE neighbourhood. SUNRIDGE, Calgary has 193 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 123 (64%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since July 23, 2024, with 5 passes and 0 closures on record.
1) A pail of chlorine sanitizer was measured above 200 ppm. There was debris on the bottom of the pail., , A fresh chlorine sanitizer was prepared during the inspection and it measured 100 ppm., , 2) Used cleaning cloths were stored on surfaces throughout the food establishment., , Cleaning cloths were placed in the sanitizer during the inspection. Keep cleaning cloths immersed in the sanitizer between uses.
A used, single service glove was found on a cutting board., , The used glove was discarded. Discard disposable gloves immediately after use.
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.
A spray bottle that contained an oven cleaner was not labeled to indicate its content., , The spray bottle was labeled during the inspection.
1) Processed vegetables in the line cooler measured between 6-7C. These vegetables were overflowing from the top insert containers., , The volume of food was reduced during the inspection so that foods were stored below the maximum fill line., , 2) Processed vegetables were stored in the back kitchen without temperature control. The internal temperature measured 12C., , Vegetables were placed in a cooler during the inspection. Do not store perishable foods in the temperature danger zone (4 to 60C).
Cases of beverages were stored on the floor., , Store foods including beverages at least 6 inches off the floor.
1) Personal items were stored in a disorganized manner. A cell phone was seen on packaged condiments. A jacket was stored next to beverages. Supplements were stored with dry goods. Shoes were stored in contact with the shelf that supported the commercial mixer., , Designate an area for personal items that is separate from food handling and food storage., , 2) Food was stored in old cardboard trays in the freezer., , Old cardboard trays were discarded during the inspection.
A floor drain cover was missing by the cash register., , Install a tight-fitting floor drain cover.
There was no evidence of approved food safety training other than the owner. , , Owners of more than one food establishment must have a separate manager with approved food safety training at each location. Successfully complete an approved course and provide certification.
Paint was wearing off from the wooden pallet in the walk-in cooler., , Re-finish the wooden pallet.
Noodles were stored in a damaged container., , The container was discarded during the inspection.
1) The dishwasher was not in use. The equipment interior including the dishwashing rack was filthy., , Remove or repair the dishwasher. Alternatively, disconnect the dishwasher and keep it in a clean and sanitary manner., , 2) There was a build-up of food debris on the probe thermometer., , Clean and sanitize the probe thermometer., , 3) A dirty food strainer was stored in a container with clean equipment., , Clean and sanitize equipment properly before storage., , 4) Black debris had encrusted onto the wooden step stool in the front cooking area., , Clean or replace the step stool. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 5) Spray bottles had an accumulation of grease and debris., , Clean spray bottles., , 6) The bowl splatter guard was dirty with old food debris., , Clean and sanitize all parts of the food equipment after use.
1) There was a heavy build-up of dust and grease on the ceiling and wall in the front cooking area., , 2) The floor and the grease interceptor in the front cooking area were saturated with grease and debris., , 3) Debris had built up in the freezer and on shelving units in the back kitchen., , Clean the surfaces noted.