115 - 8560 8A Avenue SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 juin 2026
Non conforme1. Quat test strips were expired. , 2. No Chlorine test strips available. , , Obtain proper test strips for the sanitizer being used
Fritou Chicken se trouve dans le quartier WEST SPRINGS. WEST SPRINGS, Calgary compte 94 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 73 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 24 juin 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1 infraction
1. Quat test strips were expired. , 2. No Chlorine test strips available. , , Obtain proper test strips for the sanitizer being used
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.
Tea Day Fresh Fruit & Bubble Tea - Events
WEST SPRINGS
Aucune infraction
2 infractions
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
6 infractions
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
6 infractions
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.