115 - 8560 8A Avenue SW · WEST SPRINGS
Fritou Chicken is in the WEST SPRINGS neighbourhood. WEST SPRINGS, Calgary has 87 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 14, 2026, there are 67 (77%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since June 24, 2024, with 4 passes and 0 closures on record.
No sanitizer test strips available. , , Obtain proper test strips (either Quat or Chlorine) to test concentration of sanitizer solutions
Hot water turned off for the faucet located on the left side of the 3 compartment sink
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.
At the time of inspection, no sanitizer was made available, , Ensure an approved sanitizer is made available at all times
Cans of paint used to prop boxes of breading., , Paint is to be stored in a separate area away from food or food handling equipment
1) Paper towel dispenser at the back hand wash station was empty, 2) Soap dispenser at the hand wash station in the 3 compartment sink was empty, , All hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
No sanitizer test strips available. , , Obtain proper test strips (either Quat or Chlorine) to test concentration of sanitizer solutions
Hot water turned off for the faucet located on the left side of the 3 compartment sink
Numerous boxes cluttered the back area making it difficult to clean
1) Used/wet wiping cloths were stored on food prep counters. , 2) No sanitizer bucket was available., , Bleach sanitizer bucket was prepared and measured 100 ppm, and the cleaning cloths were stored therein., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the , required concentration between uses to prevent the growth of harmful microorganisms.
Gravy was held on the hot holding unit with a surface temperature of 12.2°C. , The gravy was reheated to 78°C.
1) The soap dispenser in the back kitchen was not working., 2) The paper towel dispenser in the back hand washing sink by the 3-compartment sin was empty.
Two pairs of tongs were stored on the prep counter., , The tongs were placed in the dishwashing sink., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Food handling permit was not displayed.
Dust and grime build up was noted on the kitchen ceiling air vents and walls., , Clean and sanitize the indicated areas.