522 - 8 Nolan Hill Boulevard NW
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
29 septembre 2025
Repeat violation:, Several used cleaning cloths were stored on top of the prep counters., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms., , Keep the sanitizer bucket closer to avoid storing cleaning cloths on the counters.
Handwashing sink at the back kitchen area was obstructed with boxes of cartoons., , The boxes of cartons were promptly removed., , Ensure handwashing sinks are accessible at all times.
bb.q CHICKEN se trouve dans le quartier NOLAN HILL. NOLAN HILL, Calgary compte 43 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 33 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
JC Tea
NOLAN HILL
Ce restaurant a été inspecté 7 fois depuis le 23 octobre 2023, avec 2 conformes, 5 non conformes et 1 fermeture au dossier.
2 infractions
Repeat violation:, Several used cleaning cloths were stored on top of the prep counters., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms., , Keep the sanitizer bucket closer to avoid storing cleaning cloths on the counters.
Handwashing sink at the back kitchen area was obstructed with boxes of cartoons., , The boxes of cartons were promptly removed., , Ensure handwashing sinks are accessible at all times.
3 infractions
A green rubber glove was stored on the handle of the chicken flour batter container. The food handler noted that he uses it to mix the chicken in the flour., , The food handler was educated that hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves., , A new pair of gloves must be worn when changing tasks, after covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed), and as frequently as possible. not worn for more than 4 hours., , Disposable gloves should only be used once., , Additional disposables gloves were available.
1. The chicken prep cooler measured 6°C., , 2. The condiment prep cooler measured 7.2°C., , Adjust the prep coolers to measure 4°C or less at all times.
Ventilation canopy filters were accumulated with grease deposit and other resides., , Clean the ventilation canopy filters at least twice a week. Include cleaning of the ventilation canopy filters on your cleaning schedule.
Aucune infraction
2 infractions
The temperature of the chicken preparation cooler measured 6.9°C and 8.2°C., Ensure the chicken preparation cooler can maintain 4°C or less.
Fly strips was hung at the top edge of the walk-in cooler and by the door above the sanitizer buckets., Store the fly strips in a non-food area to p[revent food contamination.
4 infractions
Used/wet cleaning cloths were kept on the counter., Cleaning cloths were washed and stored in a chlorine sanitizer solution at 100 ppm., Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
Recurring violation:, 1) Used single use glove was found on the chicken flour bin by the cook line., The glove was discarded by the owner., Disposable gloves should only be used once., , 2) Used gloves were stored in a container in the accessible washroom., Disposable gloves must be used once., , Previous violation:, Used single use glove was found on the chicken flour bin by the stove. , , Discard single use glove after removing from hands.
1) Uncooked raw sausages were stored on the preparation cooler counter with a surface temperature of 22°C., 2) Grilled chicken was kept on the counter with an internal temperature of 37.3°C. The chef indicated that the chicken was precooked first and will be fully cooked later after cooling at room temperature for 15 minutes., Foods were discarded., 3) Food products in the broiler refrigerating unit measured between 3°C to 8.2°C., 4) Then chicken preparation cooler measured 9°C., 5) The preparation cooler at the bar area measured 10.9°C., Perishable food items were stored in the walk-in cooler., Fix or replace the cooler as needed.
2 infractions
Used single use glove was found on the chicken flour bin by the stove. , , Discard single use glove after removing from hands. ,
REPEAT VIOLATION:, , Scoops were stored in stagnant water. , , Please store scoops in ice water at 4 degrees C or below or hot water at 60 degrees C or higher.,
5 infractions
1) No chlorine was detected in the chlorine sanitizer spray bottle. , , Change sanitizer more often to maintain the chlorine strength at 100ppm., , 2) Dirty cleaning cloths were on the cutting boards and prep counter. , , Store cleaning cloths in 100ppm chlorine sanitizer in between uses. , , 3) Lemon scent bleach was used to make food surface sanitizer. , , Use regular bleach to make food surface sanitizer. , ,
1) Improper glove used noted during inspection. Staff did not remove his gloves after handling raw chicken, staff just washed his gloved hands and then handled ready to eat chicken. , , Remove gloves after handling raw meats and wash bare hands before handling ready to eat foods. , , 2) Used single use gloves were found on the shelves and sauce bowls. Staff was re-using single use gloves. , , Discard single use gloves after removing from hands. , , 3) Staff was drying hands on dirty cloth towels., , Use paper towels to dry hands after washing and remove all cloth towels for handwashing sinks., ,
Handwashing sink was obstructed with a slab and boxes., The items were promptly removed., Ensure handwashing sink is accessible at all times.
Chlorine in the dishwasher was measured at 10ppm chlorine only. Not sure if the chlorine was too old so it's not get 100ppm chlorine at the dishes. , , Get a new bottle of chlorine and check to make sure there is 100ppm chlorine at the dishes. Sanitize the dishes in the sink for 2 minutes with 100ppm chlorine until the dishwasher is fixed.
REPEAT VIOLATION:, , Scoops were stored in stagnant water. , , Please store scoops in ice water at 4 degrees C or below or hot water at 60 degrees C or higher.,
Food debris build-up on the chicken prep cooler handles. , , Clean and sanitizer prep cooler handles more often. ,