bb.q CHICKEN
670 - 9737 Macleod Trail SW Calgary AB T2J 0P6 · Food - General
4 inspections
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?