Skip to content
Loading map…

Chicken on the Way

2131 - 2800 Main Street SE Airdrie AB T4B 3G2 · Food - General

Official record from Alberta →

Inspection summary

Chicken on the Way has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on August 17, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on August 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 7, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on October 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 7, 2025. 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?

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.

11 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloths were observed throughout the facility. DO THE FOLLOWING:1. Ensure that all sanitizer cloths are kept in the sanitizing bucket when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not observed at any of the handwash stations in the facility. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure that soap is provided at the front handwash, the back handwash station, and at the 3 compartment sink if food prep is carried there.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area require a deep cleaning due to grease and debris built up1. Area under the deep fryer and grill 2. Hood vent3. Cooler and freezer handles 4. Inside of the cooler-area under the shelves 5. Inside of the freezers 5. Back area: area under the shelves and the 3 compartment sinks 6. Shelves in the back have dust built up
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Rotten cabbages were observed in the walk-in cooler. This was corrected during the inspection and operator discarded the food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach container was stored next to the clean dishes. Operator corrected this during the inspection.Please ensure that chemicals are stored in a separate area from food and dishes to prevent chemical contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were observed at room temperature. Operator informed eggs were taken out of the cooler at noon. This was corrected during the inspection and eggs were placed back into the cooler.Please ensure that eggs are maintained at temperatures 7 degrees Celsius or lower to prevent bacterial growth.
    • 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?
      • 1. Fruit flies were observed in the back by the stand mixer. 2. Some of the fly paper strips were observed over food handling areas in the back, and by the dish rack. Please ensure that the fly strips are installed in areas where this is no food handling to prevent contamination.3. Fly strips were also observed to be old. Please ensure these are replaced. 4. Pest control records were not available. Pest control checklist posted over the wall was from May 2025. Please ensure that pest control records are up to date.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler was unable to recall proper manual dishwashing procedures and informed that dishes are sanitized, and then washed and rinsed with detergent and left to dry. Manual dishwashing entails, washing, rinsing, sanitizing using an approved sanitizer and is followed by air drying the equipment. Please ensure that food handlers have the necessary training in order to safely handle food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Step area behind the till was being held together with tape and grime built up was observed. Walls, floors and ceilings must be constructed of smooth, non-porous material to allow for easy cleaning. Please ensure this is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Hood ventilation had extensive grease built up. 2. Grease marks were observed on the stainless steel wall. 3. Container with fries had grime built up. 4. Grease and food debris were observed under the deep fryer/grill.5. Ice machine had grime built up. Please ensure this is cleaned. Remove all the ice prior to cleaning.6. One of the storage containers had a hole in the lid. Please ensure this is replaced to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and flour marks were observed on several cooler handles. Please ensure this is cleaned. Staff must wash their hands prior to and after handling food equipment to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Areas under the shelves in the walk in cooler had spills and debris. 2. Standing freezer had debris. 3. Dry storage, area under the 3 compartment sink, and dish shelving units had grime, grease and debris. 4. Dishes in the shelves had grime built up.5. Clutter was observed in the dish shelf. Please ensure utensils and dishes not in use are removed. Please ensure these areas are thoroughly cleaned and sanitized. Please provide a cleaning schedule for staff to follow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several vents had dust built up. Please ensure the vents are cleaned to prevent contamination of food.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Used gloves were observed in the dish shelf. These were discarded during the inspection. Please ensure that disposable gloves are discarded after one-time use to prevent cross contamination.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • 1. The hot water tap of the left faucet at the dishwashing sink is not in good working condition. Staff are using the valve on the hot water line to turn the water on and off. COMPLETE THE FOLLOWING:1. Repair/replace the hot water tap.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no prepared food grade sanitizer available for use on food contact surfaces. 2. The facility only had lemon scented bleach on-site for preparing food grade sanitizer.COMPLETE THE FOLLOWING:1. Ensure a 100ppm bleach sanitizer is available at all times when the store is operating.2. Do not use lemon scented bleach for food grade sanitizers, as it may contain ingredients that are not safe for use on food contact surfaces. Use unscented household bleach only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When describing the 3-compartment manual dishwashing method, the food handler stated they rinsed, washed, rinsed and then air-dried their dishes. Proper dishwashing procedure discussed during the inspection.COMPLETE THE FOLLOWING: 1. Ensure staff are performing the proper steps for manual dishwashing in a 3-compartment sink:a. In the first sink compartment, washed with warm water and detergent.b. Rinsed dishes in the second compartment.c. Lastly, in the third sink compartment, sanitize dishes in 100ppm bleach sanitizer for at minimum 2 minutes.d. Air dry.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. No hot water detected at all plumbing fixtures in the kitchen.COMPLETE THE FOLLOWING:1. Find cause of lack of hot water and repair. Hot water must be available at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hot water tap of the left faucet at the dishwashing sink is not in good working condition. Staff are using the valve on the hot water line to turn the water on and off. COMPLETE THE FOLLOWING:1. Repair/replace the hot water tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed a green handled deep-frying basket not in good repair and a piece of metal was detached from the basket. 2. The clear lids of the white dry ingredient bins are visibly dirtied. COMPLETE THE FOLLOWING:1. Replace the basket, as the piece of metal could break off and contaminate food.2. Clean the lids as often as necessary to maintain them in a visibly clean condition and to prevent contaminating food handlers' hands.
  7. Risk Management Inspection

    0 infractions

  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?
      • Washing machine was leaking water onto the floor. Repair or replace washing machine
  9. Demand Inspection

    4 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?
      • Light in hallway near staff washroom, and light in dish area are missing covers. Please install covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall to the right of the deep fryers where potato cutter used to be attached has a thick layer of dried glue/adhesive, and holes in the wall. Please refinish this wall as it is not easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washing machine was leaking water onto the floor. Repair or replace washing machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Top of expo counter was coated in flour and dust Clean indicated area2. Wall behind stand mixer in back preparation area was visibly soiled. Clean indicated area. 3. Washing machine was covered in dust and grime Clean indicated area
  10. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut French fries were sitting out at room temperature.Operator corrected this during the inspection and moved the French fries to the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall to the right of the deep fryers where potato cutter used to be attached has a thick layer of dried glue/adhesive, and holes in the wall. Please refinish this wall as it is not easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in hallway near staff washroom, and light in dish area are missing covers. Please install covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A dried puddle of chicken blood was observed on the floor of the walk-in cooler. Please clean. 2. Some food buildup along the sides of the prep table in the back. Please clean.
  11. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution in the 3-compartment sink for sanitizing dishes was measured at 10ppm. Staff remixed the solution to 100ppm.**Ensure that bleach solution used for sanitizing dishes in the food facility is maintained at 100ppm at all times. Verify concentration with a test strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The light in the 3-compartment sink area was missing a cover.**Replace light cover.2. The light in the hallway opposite the washroom was not working.**Replace light bulb.3. The caulking around the mop sink was coming off, and had mold growing in the crack.**Replace caulking
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up was noted on the ceiling around the ventilation hood in the cookline.**Please clean

Nearby inspected facilities

Own this business? Add a badge to your website