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bb.q CHICKEN

670 - 9737 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

bb.q CHICKEN has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on May 21, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 May 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 21, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 on March 6, 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 5 times across 3 separate inspections, most recently on May 21, 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?

  • 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 May 21, 2026. 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test papers were expired and has gone wet. Please purchase new supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwashing sinks was blocked with a container, container was removed onsite. Ensure all the handwashing sinks are accessible at all times.
    • 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?
      • Update on 21 May 2026- Pest control reports were not located, instructed the operator to send recent 2-3 months report for review. Previous report finding: Pest control inspection report provided was from 09/07/2023.Requirement:Maintain adequate pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of one of the prep coolers located near to the dish area was measured at 8.3C. Repair/reset the cooler to maintain temperature of perishable foods at 4C or less.Instructed the operator to move perishable items in alternate coolers.
  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored in a filthy container.Requirement:Store scoop in a clean container to prevent contamination of ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice stored in the warmer was 50C.Ensure that rice are stored at 60 C and higher during hot holding.Temperature of the unit was raised during inspection by switching to cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler in the bottom part was satisfactory but Internal temperature of shredded cheese and sliced cheese stored in inserts of this cooler were 8.3C and 8.4C.Requirement:Repair the cooler to maintain temperature of perishable foods in inserts at 4C or less.Cheese were moved to another cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser was empty located at hand washing sink in rice cooking area.Requirement:Provide paper towels in the dispenser.
    • 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 inspection report provided was from 09/07/2023.Requirement:Maintain adequate pest control records on monthly basis.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach used for sanitizer solution. - Ensure bleach solution is regular non-scented as the additives are not food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Can of crushed tomatoes in original can after opening inside standing cooler.- Ensure food contents in opened cans are transferred to food safe container to prevent potential leaching of metals and rusting of cans.2) Pallette of eggs stored above ready-to-eat and other food products.- Move eggs to lower shelf to prevent potential cross contamination from cracked or damaged eggs.
    • 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 not available.- Acquire test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sauce bowl stored in hand wash sink blocking access.- Ensure hand wash sinks are not blocked and easily accessible.- Bowl was removed during the inspection.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on the counter.Action required:-Do not store used cleaning cloths on the counter.-Store cleaning cloths in an approved sanitizing solution (i.e. 100PPM chlorine or 200PPM quats)
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the back kitchen area
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop stored directly in ice machine

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