109 - 216 Saddletowne Circle NE · SADDLE RIDGE
27 avril 2026
Non conformeBags of French Fries were stored in room temperature by the deep-frying area. The inspector informed the operator that all high-risk food items, including raw French Fries, must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
The drinks cooler beside the walk-in cooler was measured at 10°C. The cooler had sauces stored in the cooler. Please ensure that the cooler is able to maintain a temperature of 4°C or below. Otherwise, only canned drinks can be stored in the cooler and no high-risk food (including sauces, etc.).
***Ongoing Violation***, , 1. Ceiling tiles, air vents and wall above the food preparation area were visibly dirty, with dust and , debris buildup. Please clean air vents, walls, and ceiling tiles., , 2. Heavy accumulation of grease and oil was noted on the ventilation hood in the back kitchen. Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
Cardboard boxes were being used as a storage container for their dry spices. Please use proper containers that are smooth, easily cleanable, and impervious to moisture.
Fritou Chicken se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 118 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 4 (3%) fermés.
Ce restaurant a été inspecté 4 fois depuis le 5 novembre 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Bags of French Fries were stored in room temperature by the deep-frying area. The inspector informed the operator that all high-risk food items, including raw French Fries, must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
The drinks cooler beside the walk-in cooler was measured at 10°C. The cooler had sauces stored in the cooler. Please ensure that the cooler is able to maintain a temperature of 4°C or below. Otherwise, only canned drinks can be stored in the cooler and no high-risk food (including sauces, etc.).
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.
SADDLE RIDGE
***Ongoing Violation***, , 1. Ceiling tiles, air vents and wall above the food preparation area were visibly dirty, with dust and , debris buildup. Please clean air vents, walls, and ceiling tiles., , 2. Heavy accumulation of grease and oil was noted on the ventilation hood in the back kitchen. Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
Cardboard boxes were being used as a storage container for their dry spices. Please use proper containers that are smooth, easily cleanable, and impervious to moisture.
Soap dispenser at the kitchen hand sink was broken and empty. Operator was using soap dispenser at the dishwashing sinks., , ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
***Ongoing Violation***, , 1. Ceiling tiles above the dishwashing area were not in place/missing. , - Please install missing ceiling tiles., , 2. Ceiling tiles, air vents and wall above the food preparation area were visibly dirty, with dust and , debris buildup., - Please clean air vents, walls, and ceiling tiles., , 3. Heavy accumulation of grease and oil was noted on the ventilation hood in the back kitchen. , - Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule., , 4. Water damage was noted on the wall underneath the dishwashing sink. Paint was chipping off the wall., - Please repair and repaint.
REPEATING VIOLATIONS:, 1. Dust and grease build-up was noted on the wire shelves in the back kitchen., - Please clean area or replace the wire shelves. Include regular cleaning of racks in routine cleaning., **June 10, 2025: As per the operator, wire shelves are to be replaced., , 2. Buildup of oil, grease, and food debris was noted in areas including but not limited to underneath the deep fryer, underneath the pizza oven, on wall behind hot holding unit, on fan near the ice machine, and in hard-to-reach areas around the facility., - Please thoroughly clean all areas., **June 10, 2025: Areas underneath the pizza oven and deep fryer were cleaned. Please ensure to clean the wall behind the hot holding unit, fan near ice machine, and hard-to-reach areas.
Wet and dirty washcloths were stored on food prep tables in the kitchen. , - Operator was instructed to store washcloths in sanitizer solution at all times.
In the walk-in cooler, improper storage of food products was observed: , 1. Raw meat was stored directly in open containers, without proper coverings. , 2. Raw produce was piled directly on the shelving racks. , 3. Open containers of meat items and raw vegetables were stored directly on the floor., , - Cover all food products and store in a sanitary manner to prevent from any contamination.
REPEATING VIOLATION:, The probe thermometer provided was not operational as the battery had died. Please replace battery and ensure thermometer is in good working order., **May 21, 2025: Probe thermometer was not operational at the time of inspection.
Sliced lettuce was stored uncovered on food prep table. Temperature was measured at 12.6C. Operator discarded the food., - Ensure food temperature is maintained at or below 4C at all times.
REPEATING VIOLATION:, Improper manual dishwashing practice noted during the inspection. Operator stated utensils are only washed, rinsed and air-dried., - Ensure dishes and utensils are washed, rinsed and SANITIZED using 100ppm bleach solution or 200ppm QUAT solution. Verify concentration of sanitizer using test strips., , **May 29, 2024: staff did not conduct sanitize step in manual wash procedure., **May 21, 2025: Staff did not perform sanitizing step while demonstrating dishwashing procedure.
1. Access to hand sink in the kitchen was obstructed as garbage bin was placed in front of the sink. Operator relocated the bin., , 2. Soap dispenser at the kitchen hand sink was broken and empty. Operator was using soap dispenser at the dishwashing sinks., , ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
Personal coffee cup was placed on the food prep table. Operator discarded the cup during inspection., - Store personal items away from food and food prep areas.
1. Multiple open and partially used metal cans containing food were stored in the prep line cooler. Operator voluntarily transferred the product to food-grade containers during inspection., - Operator is to ensure, once canned food item is opened, food should then be transferred to a food-grade container., , 2. Plastic portion cups were used as scoops and stored inside the bulk containers. , - Ensure to use scoops with handles and all scoops are to be stored away from the food product or in a separate food-safe container.
REPEATING VIOLATION:, Some shelving racks in the walk-in coolers were noted to be rusty., - Please replace shelving racks to ensure that they are smooth and cleanable., , **May 21, 2025: Shelving racks were rusted and had visible buildup of food residue so no longer in a state that is easily cleanable. Please replace.
1. Ceiling tiles above the dishwashing area were not in place/missing. , - Please install missing ceiling tiles., , 2. Ceiling tiles, air vents and wall above the food preparation area were visibly dirty, with dust and , debris buildup., - Please clean air vents, walls, and ceiling tiles., , 3. Heavy accumulation of grease and oil was noted on the ventilation hood in the back kitchen. , - Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule., , 4. Water damage was noted on the wall underneath the dishwashing sink. Paint was chipping off the wall., - Please repair and repaint.
REPEATING VIOLATIONS:, 1. Dust and grease build-up was noted on the wire shelves in the back kitchen., - Please clean area or replace the wire shelves. Include regular cleaning of racks in routine cleaning., , 2. Buildup of oil, grease, and food debris was noted in areas including but not limited to underneath the deep fryer, underneath the pizza oven, on wall behind hot holding unit, on fan near the ice machine, and in hard-to-reach areas around the facility., - Please thoroughly clean all areas.
REPEATING VIOLATION:, The probe thermometer provided was not operational as the battery had died. Please replace battery and ensure thermometer is in good working order.
Perishable foods stored in the domestic GE cooler measured 13-15C. Staff advised that the food had just been restocked inside. Relocate the food to a cooler to maintain perishable food at 4C or lower. Do not use GE cooler for perishable food storage until it is repaired and can maintain foods at 4C or lower.
REPEATING VIOLATION:, Improper manual dishwashing practice noted during the inspection. Operator stated utensils are only washed, rinsed and air-dried., , **Ensure dishes and utensils are washed, rinsed and SANITIZED using 100ppm bleach solution or 200ppm QUAT solution. Verify concentration of sanitizer using test strips., , **May 29, 2024: staff did not conduct sanitize step in manual wash procedure.
REPEATING VIOLATION:, A cloth office chair was present in the kitchen prep area and it was covered with food debris and difficult to clean/sanitize. Please remove the chair.
REPEATING VIOLATION:, Some shelving racks in the walk-in coolers were noted to be rusty., , **Please replace shelving racks to ensure that they are smooth and cleanable.
REPEATING VIOLATION (CORRECTED DURING INSPECTION):, Plastic pizza savers (for stacking boxed pizzas) were being reused. Do not reuse single-use items.
REPEATING VIOLATIONS:, Grease build-up was noted on the shelving racks in the walk-in cooler. , , **Please clean area., **Include regular cleaning of racks in routine cleaning.