624 6 Avenue SE · DOWNTOWN EAST VILLAGE
28 avril 2026
ConformeAucune infraction trouvée
Chix Egg Shop se trouve dans le quartier DOWNTOWN EAST VILLAGE. DOWNTOWN EAST VILLAGE, Calgary compte 102 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 1 juin 2026, 50 (49%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 24 juillet 2024, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
No pest control records available onsite at the time of the inspection. , , Pest control records must be maintained to monitor pest issues. , , Please ensure pest control records are maintained onsite and available upon request of a PHI.
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.
The sanitizer bucket near the espresso machine was filled with quats and did not have a label. , , All chemicals must be adequately labeled to ensure safe usage around food preparation areas. , , The operator labeled the spray bottle at the time of the inspection.
The low temperature dishwasher is not in good working order. The operator stated the dishwasher has not been working for over a week. , , The dishwasher must be in good working order to clean and sanitize food equipment and utensils. , , The operator mentioned a plumber is coming the following week to repair it.
1. Manual dishwashing has been set up using bins to sanitize equipment and utensils where the mugs were not completely submerged. , , All equipment and utensils must be fully submerged for at least two minutes to remove contamination. , , Use the two-compartment sink to manually clean dishes. Wash and rinse in the first compartment then sanitize in the second compartment for two minutes., , The operator prepared the two-compartment sink with the sanitizer solution at the time of the inspection.
No pest control records available onsite at the time of the inspection. , , Pest control records must be maintained to monitor pest issues. , , Please ensure pest control records are maintained onsite and available upon request of a PHI.
Food permit is not posted in an area that is easily seen by the public. , , Ensure the food permit is posted in a conspicuous place where the public can easily see it., , The operator posted the food handling permit at the time of the inspection.
Soiled dishes stored underneath clean dishes on a shelving unit in the dishwashing area. , , Clean dishes must be stored in a manner that protects it from contamination. Ensure clean and soiled dishes are separated to prevent contamination and alert all staff members where soiled dished should be placed. , , The operator moved the soiled dishes to the left side the dishwasher at the time of the inspection.
Buildup of food debris and grime observed in the following areas: , 1. Underneath the preparation sink, 2. Underneath the grill, 3. Underneath the fryer, 4. Underneath the dishwasher , 5. The baseboards and underneath the shelves in the walk-in cooler, , The facility must be maintained in a clean and sanitary manner for safe food handling. , , Clean and remove the buildup of food debris and grime in the indicated areas above to prevent the attraction of pests.
No sink and surface sanitizer test strips available , - Obtain test strips and test the concentration daily