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bb.q CHICKEN

108 - 709 8 Street Canmore AB T1W 2B2 · Food - General

Official record from Alberta →

Inspection summary

bb.q CHICKEN has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 28, 2024. The most recent inspection, on March 11, 2026, recorded 8 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on March 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 28, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 2 separate inspections, most recently on March 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on March 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A number of cooking utensils and rice scoops were noted stored in water in inserts. To prevent microbial growth on the utensils and in the water, store utensils in sanitizing solution OR add ice to water to keep below 4C. If using ice, replenish as often as needed to keep solution below 4C. Ensure utensils go through the dishwasher at least every 4 hours if reusing during service.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers used as scoops for dry goods; rice. Provide proper scoops with handles to avoid hand contamination of dry items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flour used for battering chicken was out at room temperature (staff reports it stays out all day). As raw product comes in contact with flour, ensure the batter is used for no more than 4 hours if out at room temperature OR held in refrigerator/cold between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink initially blocked by boxes and other equipment-corrected. Ensure back hand sink is available at all times for use by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink had no hot water at time of inspection. Ensure water is at a comfortable temperature for handwashing and used by staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has some flaking paint/grout and may flake into food. Repair ceiling so that tiles are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid for the rice bin was cracked. Please replace the lid.Ice scoop was being stored in the ice machine. Store in a manner that will keep it clean and not contaminate the ice. Corrected during inspection. Stored in clean container outside of ice machine. Utensils used throughout service were being kept in ice water but some did not have enough water with the ice to keep all parts of some of the utensils below 4C. Corrected during inspection; more water was added.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris noted in floor/wall joints, especially behind dishwasher. Ensure floors kept free of debris and in a clean and sanitary condition. Debris noted between fryers. Clean the sides of the fryers.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloth sitting on counter. To be store in sanitizer between uses. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage room has clothes and other personal items on shelves with food and/or take-out containers. Store personal items separate.There was a cell phone sitting on a take-out box. Phone was removed and box discarded during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle of chlorine sanitizer being used on tables was not labelled. Please label as to its contents. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was being hot held at 50C. To be kept at 60C or higher. Corrected during inspection. Using the freshly cooked rice instead. Rice warmer unplugged and rice will be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a container sitting on top of the handsink. Handsink to always be accessible. Container was removed during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelf above the dishmachine is damaged. Please replace shelf or discard it (not being used).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid for the rice bin was cracked. Please replace the lid.Ice scoop was being stored in the ice machine. Store in a manner that will keep it clean and not contaminate the ice. Corrected during inspection. Stored in clean container outside of ice machine. Utensils used throughout service were being kept in ice water but some did not have enough water with the ice to keep all parts of some of the utensils below 4C. Corrected during inspection; more water was added.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just a few areas need a more thorough cleaning (underside of shelf above back prep table and around storage unit where personal items are stored).

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