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Chicken Spot

12620 132 Avenue NW Edmonton AB T5L 3P9 · Food - General

Official record from Alberta →

Inspection summary

Chicken Spot has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 26, 2024. The most recent inspection, on September 16, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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.

  • 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 4 separate inspections, most recently on October 23, 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?

  • 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 August 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 31, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on April 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 21, 2024. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves are being reused. Gloves discarded at the time of inspection. Operator instructed to discontinue this practice.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled. Please ensure that all spray bottles are clearly labeled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers onsite were not functioning properly
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Black container used to store flour does not appear to be food grade
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops inside flour bin require cleaning with buildup of flour noted on surfaces
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 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 records were not available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required behind deep fryers and exhaust canopy filters
  5. Demand Inspection

    2 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 records were not available
    • 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?
      • Current food handling permit was not posted
  6. Risk Management Inspection

    2 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 records were not available
    • 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?
      • Current food handling permit was not posted
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in spray bottle was not strong enough (QUAT <<200ppm). Sanitizer solution remade. Operator instructed to ensure that the sanitizer solution is changed more frequently
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were not being discarded after use
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot holding unit was at 46C
    • 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 records were not available
    • 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?
      • Current food handling permit was not posted
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heat lamp was missing a bulb and only providing heat to one side of unit. Operator instructed to replace bulb as soon as possible and to only use one side to hot hold chicken
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning required:-on door and door handle to washroom-around and underneath deep fryers-around and on the exterior of flour bins

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