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Chicken on the Way

A - 1443 Kensington Road NW Calgary AB T2N 3R1 · Food - General

Official record from Alberta →

Inspection summary

Chicken on the Way has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on October 8, 2026, recorded 6 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 23 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 13 times across 7 separate inspections, most recently on October 8, 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 7 times across 5 separate inspections, most recently on October 8, 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 3 times across 3 separate inspections, most recently on April 22, 2025. 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 23 times across 7 separate inspections, most recently on October 8, 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?

  • 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 4 separate inspections, most recently on November 19, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. QUAT tests strips were not available/accessible to test/verify the concentration of the QUAT food contact surface sanitizer.**Obtain valid QUAT tests strips.**Test strips are necessary to verify that sanitizers are being used at appropriate concentrations according to manufacturer's specifications. **QUAT sanitizer was measured at 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine tests strips were not available/accessible to test/verify the concentration of bleach solution used for dishwashing.**Obtain valid chlorine test strips.**Dishwashing was not observed at time of the inspection.
    • 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?
      • There were cockroaches observed on traps in the basement. **Pest records reviewed indicated that cockroach activity is actively being monitored on a monthly basis and is managed by the pest control company Orkin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwashing sink tap had a continuous drip.**Repair the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The flooring of the walk-in cooler used to store uncooked chicken was loose and had water trapped underneath. **Repair/replace the flooring. **Trapped water under loose flooring cannot be cleaned or sanitized and can harbour bacteria.2. The shelves of the refrigeration unit to the left of the front area grill, used to store condiments and food items, had significant rust and peeling paint.**Replace the refrigeration unit shelving to one with smooth, cleanable surfacing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The clean equipment shelving unit and the walls located beside a grill at the back of the store had flour/dough build up. **Clean this area and increase the frequency of cleaning to prevent build-up.2. There was a build-up of grease behind the grill located at the back of the store.**Clean this area and increase the frequency of cleaning to prevent build-up.
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Fly light trap was installed above the prep table in the back area*Staff either to relocate the fly trap or prep table to avoid any potential contamination to the food items.
    • 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?
      • *Not observed at this time*- Gap was noticed at the bottom of the hatch door.Install weatherstripping to seal the gap and prevent the entry of pests.Previous violation:Gap was noticed at the bottom of the hatch door.-Ensure that the gap is sealed and weatherstripping is done to prevent the entry of pests.
    • 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?
      • *Outstanding Violation* 18/Nov/2025 - Mouse droppings were observed under the microwave counter and in the mop sink area.-Clean the mouse droppings as explained and monitor.Link: https://www.albertahealthservices.ca/news/Page15101.aspx
    • 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?
      • - A few fruit flies were observed around the cook line.*Maintain cleanliness in all areas by removing garbage frequently and ensuring surfaces are free from food debris. Monitor for any signs of fruit fly activity, and if the population increases, contact pest control immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding*In the kitchen, the ceiling tiles were missing.-Make sure that the ceiling tiles are replaced. In the basement, there were holes in the walls.-Ensure that walls are repaired.Gap in the ventilation system.-Please make sure that the ventilation system is fixed and is in a working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding*In the basement: grease was sipping down the wall in the furnace room.-Please clean those areas and thorough cleaning is needed throughout the facility.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Surface sanitizer was tested as 1000 ppm of chlorine.*Staff discarded the previous sanitizer solution and prepared a new one, which tested at 100 ppm. Ensure that when using bleach, the chlorine concentration is maintained between 100–200 ppm. If using a solution with 1000 ppm chlorine, surfaces must be rinsed with potable water after sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Plastic bowls were in use as scoops.*Staff removed the bowls from the bulk container and put them in the dishwashing area.*Ensure scoops with handles are used and stored in a way that the handle does not touch the raw ingredients.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Fly light trap was installed above the prep table in the back area*Staff either to relocate the fly trap or prep table to avoid any potential contamination to the food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Improper dishwashing method. Staff explained dishwashing as Wash, Sanitize and Rinse.*Explained the correct dishwashing procedure. Wash, Rinse, Sanitize (entirely submerged for 2 minutes) and Air Dry.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 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?
      • *Not observed at this time*- Gap was noticed at the bottom of the hatch door.Install weatherstripping to seal the gap and prevent the entry of pests.Previous violation:Gap was noticed at the bottom of the hatch door.-Ensure that the gap is sealed and weatherstripping is done to prevent the entry of pests.
    • 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?
      • *Outstanding Violation* 18/Nov/2025 - Mouse droppings were observed under the microwave counter and in the mop sink area.-Clean the mouse droppings as explained and monitor.Link: https://www.albertahealthservices.ca/news/Page15101.aspx
    • 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?
      • - A few fruit flies were observed around the cook line.*Maintain cleanliness in all areas by removing garbage frequently and ensuring surfaces are free from food debris. Monitor for any signs of fruit fly activity, and if the population increases, contact pest control immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding*In the kitchen, the ceiling tiles were missing.-Make sure that the ceiling tiles are replaced. In the basement, there were holes in the walls.-Ensure that walls are repaired.Gap in the ventilation system.-Please make sure that the ventilation system is fixed and is in a working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding*In the basement: grease was sipping down the wall in the furnace room.-Please clean those areas and thorough cleaning is needed throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation* Nov 18, 2025.Food debris and grease noticed in the hard-to-reach areas behind the cookline in both the front and back kitchen.-Clean the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The floor drain in the walk-in cooler had food debris and appeared to be in disrepair.*Repair the drain and ensure the area remains clean and dry until the drain is fixed.
  4. Demand Inspection

    7 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?
      • 1) Mouse droppings were observed under the microwave counter and in the mop sink area.-Clean the mouse droppings and monitor.2) Some flies were observed in the back prep kitchen area.-Monitor for flies and if the issue increases, please contact your pest control operator.
    • 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?
      • Recurring violations:1. Fruit flies were seen flying around and landing on the tong use to mix the corn fritters mix.2. Gap was noticed at the bottom of the hatch door.Install weatherstripping to seal the gap and prevent the entry of pests.Previous violation:Gap was noticed at the bottom of the hatch door.-Ensure that the gap is sealed and weatherstripping is done to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the kitchen, the ceiling tiles were missing.-Make sure that the ceiling tiles are replaced. In the basement, there were holes in the walls.-Ensure that walls are repaired.Gap in the ventilation system.-Please make sure that the ventilation system is fixed and is in a working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 2 -compartment sink tap was leaking.-Fix the tap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the back kitchen was missing a vent cover.Please replace the vent cover to prevent food debris from accumulating in the opening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease noticed in the hard-to-reach areas behind the cookline in both the front and back kitchen.-Clean the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the basement: grease was sipping down the wall in the furnace room.-Please clean those areas and thorough cleaning is needed throughout the facility.
  5. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were stored on the counter. and there were no sanitizer buckets available at the front service area and back kitchen.Cleaning cloths were taken off the counter.2. Spray bottles were being used containing chlorine sanitizer that was bleaching off the chlorine test strips.The chlorine sanitizer spray bottles were discarded and fresh chlorine sanitizer were prepared at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Disposable gloves were stored on the uncooked raw battered chicken in the walk-in cooler.The used disposable gloves in the walk-in cooler were discarded.Disposable gloves should only be used once.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Corn fritters were stored in a bucket with a temperature between 23°C to 34°C. The corn fritters were removed from the walk-in cooler and had been held for more than 2 hours at room temperature.Food discarded.2. The internal temperature of corn fritters on the hot holding unit measured between 49°C to 61°C.The manager indicated that the corn fritter is usually used up within an hour.Ensure the hot holding can maintain the temperature of the food at 60°C or above at all times.The manager was instructed to keep the next batch of the corn fritter in the warmer used to hold the chicken.
    • 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?
      • Mouse droppings were noted on top the cardboard used to cover the food boxes.Photos of the cleaned cardboard was sent via email.
    • 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?
      • Recurring violations:1. Fly strips were noted on the furnace where food handling and bulk food bins are being stored.Fly strips were promptly removed.2. Fruit flies were seen flying around and landing on the tong use to mix the corn fritters mix.3. Gap was noticed at the bottom of the hatch door.Install weatherstripping to seal the gap and prevent the entry of pests.Previous violation:Gap was noticed at the bottom of the hatch door.-Ensure that the gap is sealed and weatherstripping is done to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the back kitchen was missing a vent cover.Please replace the vent cover to prevent food debris from accumulating in the opening.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the kitchen, the ceiling tiles were missing.-Make sure that the ceiling tiles are replaced. A tile was missing beneath the food counter which was beside the fryers.-Ensure that the wall tile is replaced.In the basement, there were holes in the walls.-Ensure that walls are repaired.Gap in the ventilation system.-Please make sure that the ventilation system is fixed and is in a working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 2 -compartment sink tap was leaking.-Fix the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flour build-up was noted on the furnace at the back kitchen.2. Grease build-up was noted underneath the stove grill and behind the deep fryer walls.3. The ventilation canopy filters were accumulated with grease deposit and other residues.The indicated areas were cleaned and photos were sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the basement: grease was sipping down the wall in the furnace room.-Please clean those areas and thorough cleaning is needed throughout the facility.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the food counters.-Ensure that the cleaning cloths are placed inside the sanitizer solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Fried bread was measured at 9.8 degrees C2) Four rows of potato fries trays were placed for frying.The internal temperature of the bottom row trays was measured at 11.4 degrees C while the trays at the top was measured in the range of 19 -21 degrees C.The operator was asked to place the bottom trays inside the cooler and cook the top tray fries first.The operator placed the bottom trays of fries and the fried bread inside the cooler.- The par cooked (partially cooked) food becomes perishable once it is removed from the cooler. -Ensure that excess amount of perishable food is not stored at room temperature.-Ensure that the perishable food is stored at a temperature of 4 degrees C or less or 60 degrees C or more.
    • 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?
      • Gap was noticed at the bottom of the hatch door.-Ensure that the gap is sealed and weatherstripping is done to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the kitchen, the ceiling tiles were missing.-Make sure that the ceiling tiles are replaced. A tile was missing beneath the food counter which was beside the fryers.-Ensure that the wall tile is replaced.In the basement, there were holes in the walls.-Ensure that walls are repaired.Gap in the ventilation system.-Please make sure that the ventilation system is fixed and is in a working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 2 -compartment sink tap was leaking.-Fix the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the kitchen: the stove, the exhaust hood and the areas behind the cookline were dirty and greasy.In the basement: grease was sipping down the wall in the furnace room.-Please clean those areas and thorough cleaning is needed throughout the facility.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the sanitizer bottle was weak.-The operator made new chlorine sanitizer and after checking, the concentration was standard 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding was at 57C. - The temperature knob was put on high, and after checking in 15 minutes the temperature of the hot holding was at 60C.-Ensure that the temperature is always at 60C or high.
    • 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?
      • Small amount of mice droppings were observed in the corner of the basement behind the chest freezers. Poulin Pest Control conducts regular visits as the pest control program.Clean and monitor.June 12, 2024: During routine inspection- In the kitchen, some mouse droppings found behind the broom in the mop sink.In the basement, mouse droppings were found along the walls in several areas.-Please monitor and clean those areas.-Ensure that the old mouse droppings are cleaned. There was a gap in the hatch door.-Please ensure that the gap is sealed and weatherstripping is done to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the kitchen, the ceiling tiles were missing, and the ceiling was covered with plastic sheets.-Make sure that the ceiling tiles are replaced as the plastic sheets are hard to clean and sanitize. A tile was missing beneath the food counter which was beside the fryers.-Ensure that the wall tile is replaced.In the basement, there were holes in the walls.-Ensure that walls are repaired.Gap in the ventilation system.-Please make sure that the ventilation system is fixed and is in a working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the kitchen: the stove, the exhaust hood and the areas behind the cookline were dirty and greasy.In the basement: grease sipping down the wall in the furnace room.-Please clean those areas and thorough cleaning is needed throughout the facility.

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