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bb.q CHICKEN

522 - 8 Nolan Hill Boulevard NW Calgary AB T3R 0X2 · Food - General

Official record from Alberta →

Inspection summary

bb.q CHICKEN has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on September 16, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 6 times across 5 separate inspections, most recently on July 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on September 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 7 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 September 23, 2025. 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.

11 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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)?
      • No sanitizer was detected in the mechanical dishwasher during operation. - Replenish the sanitizer supply and ensure the mechanical dishwasher dispenses sanitizer at the required concentration.- In the interim, use the 3-compartment sink and sanitize utensils with a 100 ppm bleach solution.** The violation noted above has not been corrected. No sanitizer was detected in the mechanical dishwasher during reinspection **
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The rice scoop used for dispensing hot-held rice contained rice particles and was stored at room temperature between uses. An ice bath was prepared during the inspection, and the scoop was relocated in it.- 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 correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected in the mechanical dishwasher during operation. - Replenish the sanitizer supply and ensure the mechanical dishwasher dispenses sanitizer at the required concentration.- In the interim, use the 3-compartment sink and sanitize utensils with a 100 ppm bleach solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in kitchen was obstructed with items and was not accessible to food handlers. Materials obstructing the hand sink were removed during the inspection.- Ensure the handwashing station remains unobstructed and accessible for use by staff at all times.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violation:Several used cleaning cloths were stored on top of the prep counters.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.Keep the sanitizer bucket closer to avoid storing cleaning cloths on the counters.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the back kitchen area was obstructed with boxes of cartoons.The boxes of cartons were promptly removed.Ensure handwashing sinks are accessible at all times.
  6. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A green rubber glove was stored on the handle of the chicken flour batter container. The food handler noted that he uses it to mix the chicken in the flour.The food handler was educated that hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves.A new pair of gloves must be worn when changing tasks, after covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed), and as frequently as possible. not worn for more than 4 hours.Disposable gloves should only be used once.Additional disposables gloves were available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The chicken prep cooler measured 6°C.2. The condiment prep cooler measured 7.2°C.Adjust the prep coolers to measure 4°C or less at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy filters were accumulated with grease deposit and other resides.Clean the ventilation canopy filters at least twice a week. Include cleaning of the ventilation canopy filters on your cleaning schedule.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fly strips was hung at the top edge of the walk-in cooler and by the door above the sanitizer buckets.Store the fly strips in a non-food area to p[revent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the chicken preparation cooler measured 6.9°C and 8.2°C.Ensure the chicken preparation cooler can maintain 4°C or less.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/wet cleaning cloths were kept on the counter.Cleaning cloths were washed and stored in a chlorine sanitizer solution at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Recurring violation:1) Used single use glove was found on the chicken flour bin by the cook line.The glove was discarded by the owner.Disposable gloves should only be used once.2) Used gloves were stored in a container in the accessible washroom.Disposable gloves must be used once.Previous violation:Used single use glove was found on the chicken flour bin by the stove. Discard single use glove after removing from hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Uncooked raw sausages were stored on the preparation cooler counter with a surface temperature of 22°C.2) Grilled chicken was kept on the counter with an internal temperature of 37.3°C. The chef indicated that the chicken was precooked first and will be fully cooked later after cooling at room temperature for 15 minutes.Foods were discarded.3) Food products in the broiler refrigerating unit measured between 3°C to 8.2°C.4) Then chicken preparation cooler measured 9°C.5) The preparation cooler at the bar area measured 10.9°C.Perishable food items were stored in the walk-in cooler.Fix or replace the cooler as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was obstructed with a slab and boxes.The items were promptly removed.Ensure handwashing sink is accessible at all times.
  10. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single use glove was found on the chicken flour bin by the stove. Discard single use glove after removing from hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Scoops were stored in stagnant water. Please store scoops in ice water at 4 degrees C or below or hot water at 60 degrees C or higher.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No chlorine was detected in the chlorine sanitizer spray bottle. Change sanitizer more often to maintain the chlorine strength at 100ppm.2) Dirty cleaning cloths were on the cutting boards and prep counter. Store cleaning cloths in 100ppm chlorine sanitizer in between uses. 3) Lemon scent bleach was used to make food surface sanitizer. Use regular bleach to make food surface sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Improper glove used noted during inspection. Staff did not remove his gloves after handling raw chicken, staff just washed his gloved hands and then handled ready to eat chicken. Remove gloves after handling raw meats and wash bare hands before handling ready to eat foods. 2) Used single use gloves were found on the shelves and sauce bowls. Staff was re-using single use gloves. Discard single use gloves after removing from hands. 3) Staff was drying hands on dirty cloth towels.Use paper towels to dry hands after washing and remove all cloth towels for handwashing sinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION:Scoops were stored in stagnant water. Please store scoops in ice water at 4 degrees C or below or hot water at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine in the dishwasher was measured at 10ppm chlorine only. Not sure if the chlorine was too old so it's not get 100ppm chlorine at the dishes. Get a new bottle of chlorine and check to make sure there is 100ppm chlorine at the dishes. Sanitize the dishes in the sink for 2 minutes with 100ppm chlorine until the dishwasher is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up on the chicken prep cooler handles. Clean and sanitizer prep cooler handles more often.

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