33 - 4307 130 Avenue SE · MCKENZIE TOWNE
3 mars 2026
Non conformeNo prepared sanitizing solution on site., Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day. , ** This was still a concern during today's inspection. Staff onsite indicated that he was using Mr Clean on food contact surfaces which is not a food grade sanitizer., Please discontinue Mr. Clean and switch to bleach/water at 100ppm (1/2 tsp bleach/1 litre water).
, Spray bottle not labelled., Ensure bottles are labelled to indicate their contents. , All staff must know what chemicals are in use.
Two coolers in the kitchen were not operational., *Please repair these coolers or remove them., , Raw chicken was found in a large garbage bucket "marinating" in warm water as per the conversation with the staff member onsite., Staff stated that the frozen chicken was placed in the bucket of hot water to marinate., Chicken was 25C and was asked to be discarded during inspection., **Chicken must be defrosted under running, cold water.
Staff unaware of proper dishwashing procedures., Staff indicated the dishes were not being sanitized after washing., **Please follow the proper dishwashing method which is wash with soap and water, rinse with clean water and sanitize with 100ppm bleach water
Overall the kitchen needs a thorough cleaning and sanitizing.
Fritou Chicken 130 se trouve dans le quartier MCKENZIE TOWNE. MCKENZIE TOWNE, Calgary compte 120 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 25 mai 2026, 85 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 14 juin 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
No prepared sanitizing solution on site., Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day. , ** This was still a concern during today's inspection. Staff onsite indicated that he was using Mr Clean on food contact surfaces which is not a food grade sanitizer., Please discontinue Mr. Clean and switch to bleach/water at 100ppm (1/2 tsp bleach/1 litre water).
, Spray bottle not labelled., Ensure bottles are labelled to indicate their contents. , All staff must know what chemicals are in use.
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.
Two coolers in the kitchen were not operational., *Please repair these coolers or remove them., , Raw chicken was found in a large garbage bucket "marinating" in warm water as per the conversation with the staff member onsite., Staff stated that the frozen chicken was placed in the bucket of hot water to marinate., Chicken was 25C and was asked to be discarded during inspection., **Chicken must be defrosted under running, cold water.
Staff unaware of proper dishwashing procedures., Staff indicated the dishes were not being sanitized after washing., **Please follow the proper dishwashing method which is wash with soap and water, rinse with clean water and sanitize with 100ppm bleach water
Overall the kitchen needs a thorough cleaning and sanitizing.
No prepared sanitizing solution on site., Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day. , ** This was still a concern during today's inspection. Staff onsite indicated that he was using Mr Clean on food contact surfaces which is not a food grade sanitizer., Please discontinue Mr. Clean and switch to bleach/water at 100ppm (1/2 tsp bleach/1 litre water).
, Spray bottle not labelled., Ensure bottles are labelled to indicate their contents. , All staff must know what chemicals are in use.
Two coolers in the kitchen were not operational., *Please repair these coolers or remove them., , Raw chicken was found in a large garbage bucket "marinating" in warm water as per the conversation with the staff member onsite., Staff stated that the frozen chicken was placed in the bucket of hot water to marinate., Chicken was 25C and was asked to be discarded during inspection., **Chicken must be defrosted under running, cold water.
Staff unaware of proper dishwashing procedures., Staff indicated the dishes were not being sanitized after washing., **Please follow the proper dishwashing method which is wash with soap and water, rinse with clean water and sanitize with 100ppm bleach water
Overall the kitchen needs a thorough cleaning and sanitizing.
, No prepared sanitizing solution on site., Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day.
, Spray bottle not labelled., Ensure bottles are labelled to indicate their contents. , All staff must know what chemicals are in use.
, Floor dirty below shelves., Clean noted area. Ensure all surfaces are clean and well maintained.
, Food handler bare handling raw chicken indicated hands are washed by immersion in a bucket of water., Hands must be washed with soap under warm running water.
, There were no soap or paper towel in dispensers in the kitchen. , Despite the lack of a designated handwash sink, soap and paper towel dispensers must be installed at the dishwashing sink so that food handlers can wash their hands after handling raw chicken and in between other tasks that require handwashing.
, Both the soap and paper towel dispensers at the sink in the front of house area were empty., Re-fill or replace these dispensers.
, No handwashing sink in the kitchen., Food handlers are unable to wash hands., A previously installed sink that was not in compliance with city codes has been removed. , Install a suitable handwashing sink that complies with the city's safety code for plumbed fixtures. ,
, The only sinks available to wash and sanitize dishes did not have hot water., Fix / repair sinks and ensure hot water is available for proper dishwashing.,