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Chef's N Farmers

5600 19 Street SW Calgary AB T3E 1P2 · Food - General

Official record from Alberta →

Inspection summary

Chef's N Farmers has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on January 15, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 2 separate inspections, most recently on July 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on July 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on January 6, 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?

  • 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 5 times across 4 separate inspections, most recently on January 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of either or a combination of grease, dirt, and debris:- The kitchen light switches.REQUIREMENT: Degrease/clean and sanitize the indicated areas.
  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *January 06, 2026* - No soap was noted at the handwashing sink in the back kitchen.There was no paper towel at the handwashing sink in the bar area.REQUIREMENT: Equip and maintain the handwashing sinks with handwashing supplies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine located at the bar had a minor build-up along the walls of the bin.REQUIREMENT: Clean and sanitize the ice machine routinely and thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of either or a combination of grease, dirt, and debris:- The kitchen light switches.- The area around the range hood (e.g. walls, filters).REQUIREMENT: Degrease/clean and sanitize the indicated areas.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The prep cooler was measured 4.4°C.2) The beef patty measured 2.7°C.Continue to log the temperature of the cooler.Previous violations:1) The temperature of the prep cooler measured 5.9°C.2) The internal temperature of the uncooked raw chicken wings in the prep cooler measured 7.6°C.3)The internal temperature of the uncooked raw chicken in the prep cooler measured 8°C.4) The internal temperature of the uncooked raw beef patty in the prep cooler measured 8°C.5) Butter was kept on the counter at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the handwashing sink in the bar area.Equip the handwashing sink in the bar area with handwashing supplies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves noted on the prep cooler cutting board.Resurface or replace cutting board.2) Dirty utensil was stored on the handle of the stove burner.Ensure serving 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 right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Behind the ventilation canopy, underneath the 2-comp sink, underneath the counters and shelves were dirty.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used/wet cleaning cloths were kept on the counter.2. No sanitizer bucket was available.3. Sanitizer spray bottle measured 0 ppm.Fresh sanitizer bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle was not labelled.The chemical spray bottle was labelled.Ensure the chemical spray bottle is adequately labelled to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meat was stored on the counter cooling with an internal temperature of 41.7°C. 2) Gravy was stored on the counter cooling with an internal temperature of 43.9°C.Foods were cooled in an ice bath.Food should be cooled from 60°C to 20°C or less within 2 hours and from 20°C to 4°C or less within 4 hours.Food can be cooled rapidly using the following techniques: an ice-bath, or an ice wand, stirring frequently, or using shallow metal containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The temperature of the prep cooler measured 5.9°C.2) The internal temperature of the uncooked raw chicken wings in the prep cooler measured 7.6°C.3)The internal temperature of the uncooked raw chicken in the prep cooler measured 8°C.4) The internal temperature of the uncooked raw beef patty in the prep cooler measured 8°C.5) Butter was kept on the counter at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not adequately sanitizing the dishes at 68.6°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the handwashing sink in the kitchen.Additional soap was available and the handwashing sink in the kitchen was equipped with soap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the handwashing sink in the bar area.Equip the handwashing sink in the bar area with handwashing supplies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy dust accumulation on ventilation hood filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves noted on the prep cooler cutting board.Resurface or replace cutting board.2) Dirty utensil was stored on the handle of the stove burner.Ensure serving 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 right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handwashing sink was dirty.The handwashing sink was promptly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Behind the ventilation canopy, underneath the 2-comp sink, underneath the counters and shelves were dirty.2) Heavy dust was accumulated on the ventilation canopy filter.3) The inside of the microwave was dirty.4) No cleaning schedule available.1 to 3): thoroughly clean the indicated area.4) Develop a cleaning schedule.
  5. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were not labeled as to its contents
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy dust accumulation on ventilation hood filters.

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