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bb.q CHICKEN

207 13 Avenue SE Calgary AB T2G 1Z8 · Food - General

Official record from Alberta →

Inspection summary

bb.q CHICKEN has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on July 30, 2026, recorded 3 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 9 times across 6 separate inspections, most recently on July 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 6 times across 4 separate inspections, most recently on July 29, 2025. For example: Is the facility free of a pest infestation?

  • 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 2 times across 2 separate inspections, most recently on July 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 15 times across 8 separate inspections, most recently on July 31, 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 10 times across 4 separate inspections, most recently on July 30, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

11 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer available in a spray bottle was undetectable. Staff stated that the solution had been prepared that day. Solution was remade and concentration still was undetectable. Solution was ran for 30-45 seconds and then the bottle refilled again, and then concentration measured 200 ppm.Ensure to check food contact surface sanitizer with test strips after preparing to ensure required concentration is achieved.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level for the low temperature dishwasher in the kitchen was undetectable.Have the dishwasher repaired/adjusted. The residual concentration of chlorine at the dish level for low temperature dishwashers must measure 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the east hand wash station was empty of paper towels.Paper towels were refilled during inspection. Ensure paper towels are restocked as required.
  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level for the low temperature dishwasher in the kitchen was undetectable.Have the dishwasher repaired/adjusted. The residual concentration of chlorine at the dish level for low temperature dishwashers must measure 100 ppm.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light fixtures in the kitchen was not functioning. Lighting levels in the kitchen were low.Replace the non-functioning light fixture in the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour present in the facility. It was most prominent in the front lobby area and the bar/front service area.Investigate and abate the source of the sewer gas odour.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wheels of equipment and legs of tables and equipment had grease accumulation.Clean wheels and legs of equipment.
  4. Monitoring Inspection

    15 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member handled fly strip with multiple flies on it and did not discard gloves afterwards.Ensure that hands are washed frequently throughout the day including: before handling food, between handling raw food and food that is ready to eat, after using the toilet, after smoking, coughing, sneezing, blowing the nose, eating or drinking, after touching hair, scalp, or face and after handling garbage and other waste.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were hanging over food preparation tables and surfaces. Numerous files were present on these strips. Ensure that fly strips are located in locations away from food, food equipment, and food preparation surfaces
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A garbage can was observed being used as a table. A large bowl that cooked chicken was being placed into was resting on the garbage can.Do not use garbage cans as food preparation surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open can of tomato puree was being stored in the walk-in cooler. Ensure that food grade containers are used for food storage
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, green onions were being stored in garbage bags.Ensure that food grade containers are used for food storage
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle was initially undetectable.A new bulk sanitizer was hooked up to the dishwasher and then concentration measured 100 ppm. Ensure that concentration of sanitizer at the dish level is verified at least once a day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired in 2024.Ensure sanitizer test strips within the expiration date are available for use.
    • 15. Is the facility free of a pest infestation?
      • - Numerous deceased mice, in varying stages of decay were observed in a pest monitoring traps in the facility.- b. Mouse droppings were observed on floors throughout the facility, in the cupboard under the hand wash sink in the center of the kitchen, on top of a bulk container of dishwasher sanitizer, on a sheet pan, in containers holding food containers, equipment, and utensils. Chewed foam insulation was observed under a shelf in the back of the facility.- Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.- b. Remove and safely dispose of mouse droppings. Clean and disinfect all surfaces contaminated by mouse excrement.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - There was a gap at the base of the back facility door.- East doors on the front of the facility were propped open. Ensure that conditions that allowed for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas, and keeping facility doors closed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Floors and shelving in the walk-in cooler had grease, soil and/or food debris accumulation. Thoroughly clean the walk-in cooler and ensure it is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy had grease accumulation on baffle filters and surfaces. Clean the ventilation canopy. Ensure the ventilation canopy is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the facility had grease, soil, and/or food debris accumulation. Pooling water was present on the floor underneath the front hand wash sink. Pooling grease was present under deep fryers. - Clean floors throughout the facility and ensure they are cleaned on a regular basis.- Investigate and abate the source of the pooling water by the front handwash sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls in the facility had grease, soil, and/or food debris accumulation. Some section of walls had wall paper taped to them. - Clean walls and ensure they are cleaned on a regular basis.- Remove wall paper that has been taped to the walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no sanitation plan in place in the facility.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceilings throughout the facility had grease and dust accumulation.Clean ceilings and ensure they are cleaned on a regular basis.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed throughout the facility including:- Under equipment along the cook line - Between equipment on the floor- Under the hand sink in the back kitchen - On food and equipment storage shelves - On a cutting board in storage - In containers holding dry food storage - On top of the dishwasher Please safely clean the droppings up and clean/sanitize all the affected areas. As well please work with your pest control company to abate the pest issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A Build-up of grease and food debris was noted throughout the facility. As well a large amount of grease was observed pooling behind the cook line. The general sanitation of the facility is poor and a deep clean is required.
  7. Risk Management Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • Three dead mice were observed in the facility (two in traps and one in a container of water on the floor). As well numerous mouse droppings were observed throughout the facility including:- Under equipment along the cook line - Between equipment on the floor- Under the hand sink in the back kitchen - On food and equipment storage shelves - On a cutting board in storage - In containers holding dry food storage - On top of the dishwasher Please safely clean the droppings up and clean/sanitize all the affected areas. As well please work with your pest control company to abate the pest issue.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available at the time of the inspection. Please ensure that pest control service records are available on-site for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Ongoing violation)The mechanical ventilation system was greasy and had a build-up of dust on the canopy and filters. Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A Build-up of grease and food debris was noted throughout the facility. As well a large amount of grease was observed pooling behind the cook line. The general sanitation of the facility is poor and a deep clean is required.
  8. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wood blocks were observed under the oven. Please remove the wood blocks or seal such that they are impervious to moisture and cleanable. 2)Tape was observed on the side of the counter. Tape is not a cleanable surface and must be removed. Repair the counter such that it is clean, smooth, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation system was greasy and had a build-up of dust on the canopy and filters. Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A Build-up of grease and food debris was noted on the floor below the cooking line and the stand under the oven. Please deep clean behind and under all equipment in the facility.
  9. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The label had worn off of the sanitize bottle. Please ensure all chemical bottles including sanitizer bottles are labeled to indicate the contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were unavailable upon request. Ensure that test strips for each sanitizer used onsite area available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not posted in the facility. Please print and post a copy of your valid 2024 food handling permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wood blocks were observed under the oven. Please remove the wood blocks or seal such that they are impervious to moisture and cleanable. 2)Tape was observed on the side of the counter. Tape is not a cleanable surface and must be removed. Repair the counter such that it is clean, smooth, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The lids of the preparation coolers were dirty and had a build-up of splatter and food debris on them. 2) The mechanical ventilation system was greasy and had a build-up of dust on the canopy and filters. Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A Build-up of grease and food debris was noted on the floor below the cooking line and the stand under the oven. Please deep clean behind and under all equipment in the facility.
  10. Demand Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The label had worn off of the sanitize bottle. Please ensure all chemical bottles including sanitizer bottles are labeled to indicate the contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were unavailable upon request. Ensure that test strips for each sanitizer used onsite area available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was not accessible as two coolers were blocking access. Remove/rearrange the coolers such that the hand sink can be easily accessed to allow for frequent hand washing by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area hand sink was not stocked with liquid hand soap or paper towels. All hand sinks must always be stocked with liquid hand soap, single-use paper towels, and running hot/cold water to allow for proper hand washing by staff.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed in the following areas:- Behind the cook line - On top of the dishwasher - Along the wall to the back door - Behind equipment at the bar - In the cupboard under the POS system Multiple tin cat traps were inspected and no mice or other pests were observed. The facility has a contract with Innovative pest solutions who provides monthly service. Please safely clean up the droppings and sanitize the affected areas. As well please contact the pest control company to service the facility. Provide the undersigned PHI with the service reports.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not posted in the facility. Please print and post a copy of your valid 2024 food handling permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wood blocks were observed under the oven. Please remove the wood blocks or seal such that they are impervious to moisture and cleanable. 2)Tape was observed on the side of the counter. Tape is not a cleanable surface and must be removed. Repair the counter such that it is clean, smooth, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The lids of the preparation coolers were dirty and had a build-up of splatter and food debris on them. 2) The mechanical ventilation system was greasy and had a build-up of dust on the canopy and filters. Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A Build-up of grease and food debris was noted on the floor below the cooking line and the stand under the oven. Please deep clean behind and under all equipment in the facility.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Less than 200ppm Quats was measured in the sanitizing solution on the cooking line. Staff were directed to make a new solution. Ensure that the sanitizing solution measures 200PPM quats.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed washing their gloved hands and then wiping a food preparation surface with a cleaning cloth. Do not reuse gloves. Ensure that all staff are trained on proper glove use procedures. Discard gloves after each use and wash hands when changing tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An insert of sauce was stored below the paper towel dispenser beside the kitchen hand wash sink. Do not store open containers of food below the paper towel dispenser. Ensure that all food is protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were unavailable upon request. Ensure that test strips for each sanitizer used onsite area available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water was leaking from the top of the dishwasher and was pooling on the floor. Repair the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease was noted on the floor below the cooking line. Dried food debris was noted below the shelves in the walk-in cooler. Please clean these areas.

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