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bb.q CHICKEN

2 - 1619 37 Street SW Calgary AB T3C 1S7 · Food - General

Official record from Alberta →

Inspection summary

bb.q CHICKEN has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on March 13, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on October 17, 2025. 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 once on October 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on October 3, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on October 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on November 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer in the kitchen measured at 10ppm. Ensure chlorine sanitizer is mixed to a concentration of 100 ppm
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher was measured at 0 ppm. Despite running the dishwasher several times, the chlorine level remained at 0 ppm. The operator was instructed to contact a technician for repairs. In the meantime, the operator was advised to use the two-compartment sink for washing cookware and to continue using single-use disposables for customers. The use of reusable customer dishes, such as bowls and plates—shown by the operator during the inspection—was restricted until the dishwasher is repaired.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer solution in the main kitchen was initially measured at 0 ppm chlorine. Staff were instructed to prepare a fresh solution, which was measured at 100 ppm.- Wet cleaning cloths were observed on the counters. Staff were instructed to submerge the cleaning cloths in a sanitizer bucket
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inside the walk-in cooler, a food container with cut potatoes was observed stored directly on the floor. The operator was instructed to store all food containers at least 6 inches above the ground
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable sauces requiring refrigeration were stored on the upper shelf of the food preparation table, with a surface temperature measured at 12°C. The operator was educated that such sauces must be kept under temperature control. Options provided included: storing the sauces inside a cooler maintained at 4°C, using an ice bath method to maintain temperature, or keeping them out for a maximum of 2 hours. The operator was also instructed to time-label the bottles and ensure any leftover sauce is discarded if it exceeds the 2-hour limit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher was measured at 0 ppm. Despite running the dishwasher several times, the chlorine level remained at 0 ppm. The operator was instructed to contact a technician for repairs. In the meantime, the operator was advised to use the two-compartment sink for washing cookware and to continue using single-use disposables for customers. The use of reusable customer dishes, such as bowls and plates—shown by the operator during the inspection—was restricted until the dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Wooden shelving was observed in the storage area (on the left side of the main pathway to the kitchen). The shelving had oil stains and was made of absorbent material. The operator was instructed to either paint or resurface the shelving to make it smooth and easily cleanable. - Cardboard was being used in the kitchen as a liner on some of the shelves (below the preparation tables). Cardboard is not acceptable for shelving, as it is absorbent and not easily cleanable. Please remove the cardboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleanliness of the kitchen was not satisfactory and additional cleaning is required, especially;- The ceiling and walls near or around the mechanical ventilation canopy had accumulation of grease deposits/sticky surface. *Thoroughly deep clean and sanitize the indicated area.- The front and back kitchen floor.- Behind the cooking line.-around the dishwashing area.-The half curtains in the main kitchen, located near the dishwashing area and leading to the front area, were identified as high-touch surfaces. They were found to be dirty with black markings. The operator was instructed to wash and sanitize the curtains to prevent cross-contamination of food.-Written sanitation schedule was not in place. Reference template will be provided to operator to create their own cleaning/sanitation schedule.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a leak at the ice machine.Fix the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violation:Behind, underneath and around the ventilation canopy was dirty.Thoroughly deep clean and sanitize the indicated area.Previous violations:1. The ventilation canopy filters were accumulated with grease deposits and other residues.2. Behind, underneath and around the ventilation canopy was dirty.3. The front and back kitchen flooring were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counter.2. Sanitizer bucket was measured at 10 ppm.Fresh sanitizer bucket was prepared at 100 ppm and cleaning cloths were kept therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers with no handles were being used.Ensure scoops with handles are being used and the handles are not in direct contact with the bulk food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards surfaces.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy filters were accumulated with grease deposits and other residues.2. Behind, underneath and around the ventilation canopy was dirty.3. The front and back kitchen flooring were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.

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