207 - 150 Crowfoot Crescent NW
Non conforme
14 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
23 avril 2025
Non conformeThe bleach in both the spray bottles and in the Sani sink of the 3-compartment sink was measured near 50 ppm., *New bleach solutions were made for both the spray bottles and in the Sani sink of 3- compartment sink which was tested at 100ppm., **Lemon scented bleach was observed to be also used for sanitizing food contact surfaces., *** The operator was explained by the inspector to use unscented bleach for preparing bleach solutions and as a sanitizer for all the food contact surfaces., , -Ensure that the unscented bleach is used as a sanitizer and the concentration is maintained at 100ppm.
1)Leftover breaded chicken which was not used was rinsed afterwards., , -Ensure that raw chicken is not rinsed as rinsing can spread bacteria from the chicken to other surfaces and food items, increasing the risk of cross-contamination and foodborne illness.
Potatoes used for preparation of the potato salad were stored in a dirty container under the hand sink., , -Ensure that the no food items are stored under the hand sink.
Hand sink in the back was blocked by a garbage bin., * The operator moved the garbage bin., , -Ensure that the hand sinks are easily accessible and available for hand washing.
1)Personal items like cellphone and mug were placed on the food counter., -Ensure that personal items are stored separate from the food counter., , 2) Food containers were stored on the floor., -Ensure that the food/food containers are stored at least 6 inches above the floor., , 3) Mop sink bucket was stored on top of Guaranteed Quality food containers., -Ensure that the mop sink bucket and food are stored separately., , 4) Small plastic containers and scoops without handles were used for the bulk containers., -Ensure that scoops with handles are used for the self-serve of the bulk containers.
The chlorine test strips were expired. , , -Purchase new valid test strips.
No pest control records were available., , -Ensure that the pest control records are always available and maintained.
Owners do not have certified food safety course., , -At least one person in care and control of the facility must have an approved food safety training certificate. AHS courses are available at: https://app.bookking.ca/ahsephpub/courses/index.asp, - Recommend all staff members to take the free basic online course available at: https://www.albertahealthservices.ca/eph/Page3151.aspx#home
The staff washroom opens into the food area, no self-closing mechanism on the washroom door. , , Provide a self-closing mechanism.
Grease accumulation was observed on the front and back exhaust hood and behind the fryers and in hard-to-reach areas., -Clean the exhaust hood and hard to reach areas.
Hot holding unit gasket was torn apart. , , Fix the gasket. ,
1) Flour machine was dirty and was covered with flour and food debris., -Clean the flour machine., , 2) Dirty towel was used as a layer to collect the moisture on a counter which was being used to dry utensils. , -Ensure that the shelves, counters and other surfaces used to dry utensils are smooth, impervious to moisture and easily cleanable.
Cleaning and sanitation schedule was not being followed. , , - Develop a written cleaning and sanitation schedule to ensure all of the equipment and areas of the facility are cleaned and sanitized on a regular basis.
Dust was observed on the ceiling tiles and the air vents in the front and back kitchen., , -Clean the air vents and the ceiling tiles.
Chicken On The Way se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 116 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 93 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 4 avril 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
14 infractions
The bleach in both the spray bottles and in the Sani sink of the 3-compartment sink was measured near 50 ppm., *New bleach solutions were made for both the spray bottles and in the Sani sink of 3- compartment sink which was tested at 100ppm., **Lemon scented bleach was observed to be also used for sanitizing food contact surfaces., *** The operator was explained by the inspector to use unscented bleach for preparing bleach solutions and as a sanitizer for all the food contact surfaces., , -Ensure that the unscented bleach is used as a sanitizer and the concentration is maintained at 100ppm.
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.
COBS BREAD
ARBOUR LAKE
1)Leftover breaded chicken which was not used was rinsed afterwards., , -Ensure that raw chicken is not rinsed as rinsing can spread bacteria from the chicken to other surfaces and food items, increasing the risk of cross-contamination and foodborne illness.
Potatoes used for preparation of the potato salad were stored in a dirty container under the hand sink., , -Ensure that the no food items are stored under the hand sink.
Hand sink in the back was blocked by a garbage bin., * The operator moved the garbage bin., , -Ensure that the hand sinks are easily accessible and available for hand washing.
1)Personal items like cellphone and mug were placed on the food counter., -Ensure that personal items are stored separate from the food counter., , 2) Food containers were stored on the floor., -Ensure that the food/food containers are stored at least 6 inches above the floor., , 3) Mop sink bucket was stored on top of Guaranteed Quality food containers., -Ensure that the mop sink bucket and food are stored separately., , 4) Small plastic containers and scoops without handles were used for the bulk containers., -Ensure that scoops with handles are used for the self-serve of the bulk containers.
The chlorine test strips were expired. , , -Purchase new valid test strips.
No pest control records were available., , -Ensure that the pest control records are always available and maintained.
Owners do not have certified food safety course., , -At least one person in care and control of the facility must have an approved food safety training certificate. AHS courses are available at: https://app.bookking.ca/ahsephpub/courses/index.asp, - Recommend all staff members to take the free basic online course available at: https://www.albertahealthservices.ca/eph/Page3151.aspx#home
The staff washroom opens into the food area, no self-closing mechanism on the washroom door. , , Provide a self-closing mechanism.
Grease accumulation was observed on the front and back exhaust hood and behind the fryers and in hard-to-reach areas., -Clean the exhaust hood and hard to reach areas.
Hot holding unit gasket was torn apart. , , Fix the gasket. ,
1) Flour machine was dirty and was covered with flour and food debris., -Clean the flour machine., , 2) Dirty towel was used as a layer to collect the moisture on a counter which was being used to dry utensils. , -Ensure that the shelves, counters and other surfaces used to dry utensils are smooth, impervious to moisture and easily cleanable.
Cleaning and sanitation schedule was not being followed. , , - Develop a written cleaning and sanitation schedule to ensure all of the equipment and areas of the facility are cleaned and sanitized on a regular basis.
Dust was observed on the ceiling tiles and the air vents in the front and back kitchen., , -Clean the air vents and the ceiling tiles.
4 infractions
Owners do not have certified food safety course., , -At least one person in care and control of the facility must have an approved food safety training certificate. AHS courses are available at: https://app.bookking.ca/ahsephpub/courses/index.asp, - Recommend all staff members to take the free basic online course available at: https://www.albertahealthservices.ca/eph/Page3151.aspx#home
The staff washroom opens into the food area, no self-closing mechanism on the washroom door. , , Provide a self-closing mechanism.
Hot holding unit gasket was torn apart. , , Fix the gasket. ,
Cleaning and sanitation schedule was not being followed. , , - Develop a written cleaning and sanitation schedule to ensure all of the equipment and areas of the facility are cleaned and sanitized on a regular basis.
4 infractions
Owners do not have certified food safety course., , -At least one person in care and control of the facility must have an approved food safety training certificate. AHS courses are available at: https://app.bookking.ca/ahsephpub/courses/index.asp, - Recommend all staff members to take the free basic online course available at: https://www.albertahealthservices.ca/eph/Page3151.aspx#home
The staff washroom opens into the food area, no self-closing mechanism on the washroom door. , , Provide a self-closing mechanism.
Hot holding unit gasket was torn apart. , , Fix the gasket. ,
Cleaning and sanitation schedule was not being followed. , , - Develop a written cleaning and sanitation schedule to ensure all of the equipment and areas of the facility are cleaned and sanitized on a regular basis.
12 infractions
No chlorine sanitizer was available on the main prep line., , Ensure there is chlorine sanitizer available at all times.,
Loose threads and holes noted on the cleaning cloths. , , Discard all these cleaning cloths and provide new ones. ,
Lack of handwashing noted during inspection. Cooler handles were covered with flour from breading the raw chickens., , Wash hands each time when the hands get dirty.,,
Used single use gloves were found on the breaded chicken. , , Discard used gloves after removal from hands.
Potatoe cutting was done right next to container of corn fritters. No lid on the corn fritters, debris and liquid from the unwashed potatoes may splatter on them., , Store corn fritters in another area or provide a barrier between the potatoe cutting and corn fritters., , ,
Owners do not have certified food safety course., , -At least one person in care and control of the facility must have an approved food safety training certificate. AHS courses are available at: https://app.bookking.ca/ahsephpub/courses/index.asp, - Recommend all staff members to take the free basic online course available at: https://www.albertahealthservices.ca/eph/Page3151.aspx#home
Spray sink was leaking. , , Fix the sink.
Heavy calcium build-up on the one of the three compartment sink wells and tap., , Clean the sink well and tap., , Heavy dust build-up on the walk-in cooler fan., ,
1) Heavy accumulation of dust and mold on the walk-in cooler ceiling and walls. Debris build-up on the walk-in cooler racks. , , 2) Breaded flour from raw chicken was on the prep cooler handle., , 3) Grease and debris build-up on the chicken hot holding unit and gasket on the hot holding unit door was breaking off. , , 4) Grease and food debris build-up on the deep fryers. , , 5) Grease build-up on the canopy and filters. , , 1 to 5) Clean all the equipment.,
1) Heavy accumulation of dust on the air vents and ceiling tiles. , , 2) Dust build-up on the top of equipment and kitchen shelves. , , 3) Flour dust build-up on the chicken prep table shelves. , , 4) Cardboards and parchment paper used to line the floor were soaked in grease. , , 5) Black debris build-up on the front shelves. , , 6) Dust build-up on the dishes drying racks. , , 7) Dust and grease build-up on the sink pipes. , , 8) Dust and grease build-up on the paper towels and soap dispensers. , , 9) Grease and food debris build-up on the floor underneath the deep fryers. , , 10) Grease build-up on the walls and baseboards., , 11) Parchment paper was used to wrap the pole next the dough mixer. Remove parchment paper and clean. , , 1 to 11) Clean the entire facility.,
1) Observed an accumulation of grease and debris under equipment and in the hard to reach areas of the main line and the back preparation area. , , 2) Dust and grease build-up on the canopy and filters. , , Clean and maintain in a clean and sanitary manner at all times.
Cleaning and sanitation schedule was not being followed. , , - Develop a written cleaning and sanitation schedule to ensure all of the equipment and areas of the facility are cleaned and sanitized on a regular basis.