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Chick N Flames

8927B 82 Avenue NW Edmonton AB T6C 0Z2 · Food - General

Official record from Alberta →

Inspection summary

Chick N Flames has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 13, 2024. The most recent inspection, on October 15, 2026, recorded 5 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 2 separate inspections, most recently on October 15, 2026. For example: Is the facility free of a pest infestation?

  • 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 3 times across 2 separate inspections, most recently on December 20, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8 times across 7 separate inspections, most recently on October 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on October 15, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

10 inspections

  1. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - note that the roll of disposable paper towel supply was not at the hand-wash sink in the kitchen area, and must be kept stored at or near/adjacent to the hand-wash sink at all times (along with liquid soap). Hot and cold running water under pressure was available at all sinks.
    • 15. Is the facility free of a pest infestation?
      • No - there was observation of an active rodent (mouse) infestation in the food premises, with numerous rodent droppings (80+) observed under the dishwashing sinks and along the baseboards (in behind chest freezers) in the side dry food storage area. Also, there were two (2) captured 'fresh' mice on glue-boards in the metal trap under the small table in the side dry food storage area. The operator is to ensure a licensed pest control company has been contacted (if not already under regular contract) to ensure urgent service and continued monitoring and follow-up inspections over the next month - particularly as the colder weather approaches when rodents are more active in attempted to gain entry into food premises. If necessary, the pest control company should conduct a structural audit of the building and interior to ascertain any 'rodent-entry' points and seal any holes/openings.
    • 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?
      • No - there was evidence and observation of an active rodent (mouse) infestation in the food premises (two captured 'fresh' mice and 80+ droppings), with the operator to ensure adequate 'vermin-proofing' is conducted inside the food premises (specifically to ensure to seal any holes/openings under the dishwashing sinks and in the dry food storage area). Also, the staff were advised to ensure to keep the rear exit door closed, and only open as necessary during food deliveries, etc. (as rodents can enter buildings easily through open doors).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No - the posted Food Handling Permit had not been updated (expiry date of August 31, 2026) and was posted on the side wall at the front sales/service counter area, visible to the public. The operator is to be posted the current updated Food Handling Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular floor cleaning is necessary under the dishwashing sinks and in the side dry food storage area, specifically under and in behind chest freezers, upright freezer, and other stored equipment (to remove the accumulation of bits of litter, food spillage, and rodent (mouse) droppings). Staff are to ensure at least once per week cleaning in these hard-to-reach areas when equipment must be moved to facilitate thorough cleaning.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - there was a hand towel being used at the kitchen hand-wash sink (with label of 'hand towel' on the shelving rack used for storage). Note that all hand-wash sinks in a commercial food premises operation must be supplied with liquid soap and single-use disposable paper towels only (i.e. there can be no use of bar soap or hand towels).
    • 15. Is the facility free of a pest infestation?
      • No - there was observation and evidence of a rodent (mouse) infestation in the food premises, with significant rodent droppings (60+) observed along baseboard sections under the dishwashing sinks and into the side open food storage room, in behind chest freezers. The operator is to ensure there is adequate pest control in the food premises, with any open holes/sealed to prevent 'rodent entry points' into the food premises.
    • 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?
      • No - there was observation and evidence of rodent (mouse) activity in the food premises, with rodent droppings (total 60+) observed under the set of 3-compartment sinks in dishwashing area and in the rear food storage area (along baseboards and in behind equipment). Also, there were no available pest control service reports or staff monthly pest control checklists.A copy of the AHS 'monthly pest control checklist' will be provided to the operator for staff use and completion each month (with pest control records kept for a period of one year, available for review on-site).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more consistent cleaning is necessary along baseboards in the dishwashing area under the sinks and in the rear food storage room in behind equipment, along baseboard sections (as there was observation of rodent (mouse) droppings and other accumulation of food spillage, litter, etc., in behind equipment in these hard-to-reach areas).
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - there was a small laundry washer machine set up adjacent to the hand-wash sink and 2-compartment sinks in the open kitchen area. Note that any such laundry machines must be installed only in a separate room (with a closeable door) in the food premises. The operator is to remove this washer machine, or install it in a separate room with a closeable door elsewhere in the food premises.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - pending repair work in progress of baseboard sections under 3-compartment sinks and adjacent areas in main kitchen. Renovation repair work is expected to be completed shortly.
  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - there was a small laundry washer machine set up adjacent to the hand-wash sink and 2-compartment sinks in the open kitchen area. Note that any such laundry machines must be installed only in a separate room (with a closeable door) in the food premises. The operator is to remove this washer machine, or install it in a separate room with a closeable door elsewhere in the food premises.
  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No (outstanding violation) - the cracked/broken and missing floor tiles in the main kitchen and dishwashing areas were repaired. However, the damaged and open wall section under the 3-compartment sinks, at the above-ground grease interceptor, must be repaired and wall opening fully covered with 'tight seal' onto the flooring, including coverage over the small water pipes in the wall (with renovation work to be completed within the one week).
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - the cracked/broken and missing floor tiles in the main kitchen and dishwashing areas were repaired. However, the damaged and open wall section under the 3-compartment sinks, at the above-ground grease interceptor, must be repaired and wall opening covered (as there was still renovation work to be completed). The operator is to complete this repair work within the next two weeks.
  9. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - the cold water tap at the 3-compartment sinks was not functional (parts had been ordered again, as incorrect sizing was initially shipped).Hot and cold running water under pressure must be available (including detergent, cleaning compounds, and chlorine bleach sanitizer, which were available).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were cracked/broken and missing floor tiles in the main kitchen and dishwashing areas (under sinks, at above-ground grease interceptor, and under equipment). All floor sections in the food premises must be maintained in good repair, and be smooth, washable, non-absorbent and maintained in good repair.Also, ensure to repair the damaged and opened wall section under the 3-compartment sinks, at the above-ground grease interceptor. Additional time granted for completion of the structural repair work.And the exhaust canopy filters had been washed, as required.
  10. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - the cold water tap at the 3-compartment sinks was not functional. Hot and cold running water under pressure must be available at all times (including detergent, cleaning compounds, and chlorine bleach sanitizer, which were all available). Also, chlorine test strips must be provided.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No - chlorine test strips must be available (or other sanitizer use test strips, such as QUATs).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No - the Food Handling Permit (FHP) was not posted in a conspicuous location, to be visible for public view. The FHP was available on email and is to be printed and posted at the side wall of the front sales counter area, visible for public viewing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were cracked/broken and missing floor tiles in the main kitchen and dishwashing areas (under sinks, at above-ground grease interceptor, and under equipment). All floor sections in the food premises must be maintained in good repair, and be smooth, washable, non-absorbent and maintained in good repair.Also, ensure to repair the damaged and opened wall section under the 3-compartment sinks, at the above-ground grease interceptor.Also, the exhaust canopy was soiled with dust/oil accumulation and more regular cleaning of filters is necessary (as well as the continued professional cleaning schedule of at least two times per year of the entire exhaust hood canopy).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - as per operator, due to some recent flooding of main kitchen floor area, more thorough cleaning of floor sections in the main kitchen is necessary (to remove remaining dirt/dust and water/moisture accumulation).Also, certain wall sections require more thorough cleaning, as there was accumulation of dust (and the thin layer of remaining plastic packaging is to be removed from all the applicable wall surfaces in main kitchen).Note to ensure the public washroom is repaired and available for use once again (as public washroom was 'out of order' at time of inspection).

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