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Chicken Family

3 - 8 Weston Drive SW Calgary AB T3H 5P2 · Food - General

Official record from Alberta →

Inspection summary

Chicken Family has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on June 11, 2026, recorded 4 infractions.

None of the 6 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: Food temperature control, Pests and Cleaning and sanitizing.

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 6 times across 4 separate inspections, most recently on June 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on June 11, 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?

  • 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 3 separate inspections, most recently on February 13, 2025. 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 9 times across 6 separate inspections, most recently on June 11, 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 5 times across 4 separate inspections, most recently on February 18, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open jars of mayonnaise were left out at room temperature. - Mayonnaise discardedProduct is to be refrigerated after opening as per instructions on the label.
    • 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?
      • The back door was propped open and there was a gap in between the screen door and the door frame Ensure screen door is properly installed so that there are no gaps that would allow entry of pests
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small under the counter cooler measured at 16CMaintenance has been called to repair unit. No perishable foods are to be stored in this cooler until unit can maintain a temperature of 4C or below
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in hard-to-reach areas (ie. in between chest freezer and fridge)2. Debris and spill accumulated on wooden shelving unit in the kitchen
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust was noted on the ceiling above the 2-compartment sink.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.2. No written sanitation procedures.
  3. Risk Management Inspection

    3 infractions

    • 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 record was not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Certification was taken back in 2015. Additional food safety training required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust was noted on the ceiling above the 2-compartment sink.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.2. No written sanitation procedures.
  4. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was stored in water at 19.9°C.Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use.2. Cutting board of tofu and hot peppers were being placed on the dishwashing counter directly beside dishwasher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pots of cooked Gosari placed on the floor to cool. Ensure hot foods are properly cooled in an ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large pot of beef bones was being thawed at room temperature in still waterProperly thaw frozen foods in cool running water or in the cooler2. Dried vegetables were being rehydrated at room temperature. Dried vegetables are to be rehydrated in the cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature for small prep cooler located at the front service area measured at 11CEnsure all cold foods maintain an internal temperature of 4C or below
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Ongoing violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was hooked up.Recurring violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was not hooked up.Previous violation:No chlorine was detected in the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine. Not using re-usable utensils or dishes for customers. Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
    • 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 record was not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Certification was taken back in 2015. Additional food safety training required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted on the back storage room ceiling.Close the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Microwave was dirty and had food debris build up.3. Dust was noted on the ceiling above the 2-compartment sink.4. Bulk food container lids were dirty and had debris build up.5. Underneath the prep cooler and dishwasher area were dirty.6. Debris accumulation on dry storage shelving unitEnsure the indicated areas are clean and maintained in a sanitary condition at all times.6. No written sanitation procedures.
  5. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Condiments were stored on the counter.2. Rice scoop was stored in water at 19.9°C.Condiments were kept in the cooler.Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Soup containers were stored closed to the back exit door cooling at 34°C.2. Rice cooker was measured at 34.5°C.1. Keep food in ice bath to rapidly cool the food.2. Rice was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Ongoing violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was hooked up.Recurring violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was not hooked up.Previous violation:No chlorine was detected in the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine. Not using re-usable utensils or dishes for customers. Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
    • 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 record was not 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?
      • Gap was noted on the back storage room ceiling.Close the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Microwave was dirty and had food debris build up.3. Dust was noted on the ceiling above the 2-compartment sink.4. Bulk food container lids were dirty and had debris build up.5. Underneath the prep cooler and dishwasher area were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.6. No written sanitation procedures.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Condiments were stored on the counter.2. Rice scoop was stored in water at 19.9°C.Condiments were kept in the cooler.Store rice scoop in ice water at 4°C or less, hot water at 60°C, sanitizer solution at the correct concentration or clean and sanitize after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Soup containers were stored closed to the back exit door cooling at 34°C.2. Rice cooker was measured at 34.5°C.1. Keep food in ice bath to rapidly cool the food.2. Rice was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Recurring violation:No chlorine was detected in the low temperature dishwasher.The chlorine line was not hooked up.Previous violation:No chlorine was detected in the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine. Not using re-usable utensils or dishes for customers. Sanitize in the sink with 100ppm chlorine for 2 minutes until the dishwasher is fixed.
    • 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 record was not 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?
      • Gap was noted on the back storage room ceiling.Close the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Microwave was dirty and had food debris build up.3. Dust was noted on the ceiling above the 2-compartment sink.4. Bulk food container lids were dirty and had debris build up.5. Underneath the prep cooler and dishwasher area were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.6. No written sanitation procedures.

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