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ChcKen

240 St. Matthews Avenue Spruce Grove AB T7X 3B4 · Food - General

Official record from Alberta →

Inspection summary

ChcKen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 6, 2025. The most recent inspection, on September 21, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 April 17, 2026. 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 2 times on September 10, 2026. 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?

  • 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 10, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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?
      • Plumbing under 3 compartment sink was leaking and dirty water was caught in the plastic container. Please have the plumbing repairedLeaking roof above the dining room and hallway between the kitchen and the office (ceiling staining and buckets for catching water observed). As manager informed me the building owner has already scheduled a contractor to do the roof repairs. Please ensure this is completed soon and any water damaged/mouldy materials should be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer had a lot of ice build up on the ceiling and some ice build up around the door. There was small amount of water observed on the floor by the freezer door. Please investigate this issue and repair as required to prevent excessive ice build up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in dry storage was badly stained/greasy, floor in cooking area was greasy, canopy above deep fryers was greasy, there was some grease on the walls near the floor, there was some staining on the floor under 3 compartment sink, there was some staining on the coolers doors and on the walls, floor in ice machine area was not clean.There were a couple of white cutting boards with black staining on it - please clean or replace if necessaryCutting board in the front meal assembly area was stained - please have this cleaned or replaced if necessary.Please ensure thorough deep cleaning of the entire kitchen is completed.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front line prep cooler temperature was 8C. all perishable foods (mostly processed vegetables) removed to different cooler.Please do not use this cooler for storing perishable foods until checked and temperature is maintained between 0-4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives stuck in between the two prep coolers in the front prep line. Washed immediately.Please ensure proper storage for the knives.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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