207 13 Avenue SE · BELTLINE
4 mai 2026
Non conformeThe residual concentration of chlorine at the dish level for the low temperature dishwasher in the kitchen was undetectable., , Have the dishwasher repaired/adjusted. The residual concentration of chlorine at the dish level for low temperature dishwashers must measure 100 ppm.
bb.q CHICKEN se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 555 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 9 fois depuis le 25 juin 2024, avec 1 conforme, 6 non conformes et 2 fermetures au dossier.
The residual concentration of chlorine at the dish level for the low temperature dishwasher in the kitchen was undetectable., , Have the dishwasher repaired/adjusted. The residual concentration of chlorine at the dish level for low temperature dishwashers must measure 100 ppm.
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.
One of the light fixtures in the kitchen was not functioning. Lighting levels in the kitchen were low., , Replace the non-functioning light fixture in the kitchen.
There was a sewer gas odour present in the facility. It was most prominent in the front lobby area and the bar/front service area., , Investigate and abate the source of the sewer gas odour.
Wheels of equipment and legs of tables and equipment had grease accumulation., , Clean wheels and legs of equipment.
Staff member handled fly strip with multiple flies on it and did not discard gloves afterwards., , Ensure that hands are washed frequently throughout the day including: before handling food, between handling raw food and food that is ready to eat, after using the toilet, after smoking, coughing, sneezing, blowing the nose, eating or drinking, after touching hair, scalp, or face and after handling garbage and other waste.
Fly strips were hanging over food preparation tables and surfaces. Numerous files were present on these strips. , , Ensure that fly strips are located in locations away from food, food equipment, and food preparation surfaces
A garbage can was observed being used as a table. A large bowl that cooked chicken was being placed into was resting on the garbage can., , Do not use garbage cans as food preparation surfaces.
The residual concentration of chlorine at the dish level during the sanitize cycle was initially undetectable., , A new bulk sanitizer was hooked up to the dishwasher and then concentration measured 100 ppm. Ensure that concentration of sanitizer at the dish level is verified at least once a day.
- Numerous deceased mice, in varying stages of decay were observed in a pest monitoring traps in the facility., - b. Mouse droppings were observed on floors throughout the facility, in the cupboard under the hand wash sink in the center of the kitchen, on top of a bulk container of dishwasher sanitizer, on a sheet pan, in containers holding food containers, equipment, and utensils. Chewed foam insulation was observed under a shelf in the back of the facility., , - Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector., - b. Remove and safely dispose of mouse droppings. Clean and disinfect all surfaces contaminated by mouse excrement.
An open can of tomato puree was being stored in the walk-in cooler. , , Ensure that food grade containers are used for food storage
In the walk-in cooler, green onions were being stored in garbage bags., , Ensure that food grade containers are used for food storage
Chlorine test strips had expired in 2024., , Ensure sanitizer test strips within the expiration date are available for use.
- There was a gap at the base of the back facility door., - East doors on the front of the facility were propped open. , , Ensure that conditions that allowed for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas, and keeping facility doors closed
Floors and shelving in the walk-in cooler had grease, soil and/or food debris accumulation. , , Thoroughly clean the walk-in cooler and ensure it is cleaned on a regular basis.
The ventilation canopy had grease accumulation on baffle filters and surfaces. , , Clean the ventilation canopy. Ensure the ventilation canopy is cleaned on a regular basis.
Floors throughout the facility had grease, soil, and/or food debris accumulation. Pooling water was present on the floor underneath the front hand wash sink. Pooling grease was present under deep fryers. , , - Clean floors throughout the facility and ensure they are cleaned on a regular basis., - Investigate and abate the source of the pooling water by the front handwash sink
Walls in the facility had grease, soil, and/or food debris accumulation. Some section of walls had wall paper taped to them. , , - Clean walls and ensure they are cleaned on a regular basis., - Remove wall paper that has been taped to the walls.
There was no sanitation plan in place in the facility., , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment
Ceilings throughout the facility had grease and dust accumulation., , Clean ceilings and ensure they are cleaned on a regular basis.
Mouse droppings were observed throughout the facility including:, - Under equipment along the cook line , - Between equipment on the floor, - Under the hand sink in the back kitchen , - On food and equipment storage shelves , - On a cutting board in storage , - In containers holding dry food storage , - On top of the dishwasher , , Please safely clean the droppings up and clean/sanitize all the affected areas. , , As well please work with your pest control company to abate the pest issue.
A Build-up of grease and food debris was noted throughout the facility. As well a large amount of grease was observed pooling behind the cook line. , , The general sanitation of the facility is poor and a deep clean is required.
Three dead mice were observed in the facility (two in traps and one in a container of water on the floor). , , As well numerous mouse droppings were observed throughout the facility including:, - Under equipment along the cook line , - Between equipment on the floor, - Under the hand sink in the back kitchen , - On food and equipment storage shelves , - On a cutting board in storage , - In containers holding dry food storage , - On top of the dishwasher , , Please safely clean the droppings up and clean/sanitize all the affected areas. , , As well please work with your pest control company to abate the pest issue.
Pest control records were not available at the time of the inspection. , , Please ensure that pest control service records are available on-site for review.
(Ongoing violation), , The mechanical ventilation system was greasy and had a build-up of dust on the canopy and filters. , , Clean and sanitize the indicated areas.
A Build-up of grease and food debris was noted throughout the facility. As well a large amount of grease was observed pooling behind the cook line. , , The general sanitation of the facility is poor and a deep clean is required.
1) Unfinished wood blocks were observed under the oven. , , Please remove the wood blocks or seal such that they are impervious to moisture and cleanable. , , 2)Tape was observed on the side of the counter. , , Tape is not a cleanable surface and must be removed. Repair the counter such that it is clean, smooth, and impervious to moisture.
The mechanical ventilation system was greasy and had a build-up of dust on the canopy and filters. , , Clean and sanitize the indicated areas.
A Build-up of grease and food debris was noted on the floor below the cooking line and the stand under the oven. , , Please deep clean behind and under all equipment in the facility.
The label had worn off of the sanitize bottle. , , Please ensure all chemical bottles including sanitizer bottles are labeled to indicate the contents.
Quats test strips were unavailable upon request. Ensure that test strips for each sanitizer used onsite area available.
The facilities food handling permit was not posted in the facility. , , Please print and post a copy of your valid 2024 food handling permit in a location that is visible to the public.
1) Unfinished wood blocks were observed under the oven. , , Please remove the wood blocks or seal such that they are impervious to moisture and cleanable. , , 2)Tape was observed on the side of the counter. , , Tape is not a cleanable surface and must be removed. Repair the counter such that it is clean, smooth, and impervious to moisture.
1) The lids of the preparation coolers were dirty and had a build-up of splatter and food debris on them. , , 2) The mechanical ventilation system was greasy and had a build-up of dust on the canopy and filters. , , Clean and sanitize the indicated areas.
A Build-up of grease and food debris was noted on the floor below the cooking line and the stand under the oven. , , Please deep clean behind and under all equipment in the facility.
The label had worn off of the sanitize bottle. , , Please ensure all chemical bottles including sanitizer bottles are labeled to indicate the contents.
The hand sink in the kitchen was not accessible as two coolers were blocking access. , , Remove/rearrange the coolers such that the hand sink can be easily accessed to allow for frequent hand washing by food handlers.
The front service area hand sink was not stocked with liquid hand soap or paper towels. , , All hand sinks must always be stocked with liquid hand soap, single-use paper towels, and running hot/cold water to allow for proper hand washing by staff.
Quats test strips were unavailable upon request. Ensure that test strips for each sanitizer used onsite area available.
Mouse droppings were observed in the following areas:, - Behind the cook line , - On top of the dishwasher , - Along the wall to the back door , - Behind equipment at the bar , - In the cupboard under the POS system , , Multiple tin cat traps were inspected and no mice or other pests were observed. , , The facility has a contract with Innovative pest solutions who provides monthly service. , , Please safely clean up the droppings and sanitize the affected areas. , , As well please contact the pest control company to service the facility. Provide the undersigned PHI with the service reports.
The facilities food handling permit was not posted in the facility. , , Please print and post a copy of your valid 2024 food handling permit in a location that is visible to the public.
1) Unfinished wood blocks were observed under the oven. , , Please remove the wood blocks or seal such that they are impervious to moisture and cleanable. , , 2)Tape was observed on the side of the counter. , , Tape is not a cleanable surface and must be removed. Repair the counter such that it is clean, smooth, and impervious to moisture.
1) The lids of the preparation coolers were dirty and had a build-up of splatter and food debris on them. , , 2) The mechanical ventilation system was greasy and had a build-up of dust on the canopy and filters. , , Clean and sanitize the indicated areas.
A Build-up of grease and food debris was noted on the floor below the cooking line and the stand under the oven. , , Please deep clean behind and under all equipment in the facility.