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Chicken World

2124 - 55 Skyview Ranch Road NE Calgary AB T3N 0E4 · Food - General

Official record from Alberta →

Inspection summary

Chicken World has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 5, 2025. The most recent inspection, on January 9, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on January 9, 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 2 separate inspections, most recently on August 27, 2025. 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 once on May 5, 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 6 times across 2 separate inspections, most recently on August 27, 2025. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 2 separate inspections, most recently on August 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Frying basket/strainer, and a steel container holding water for chicken moistening were not washed or changed after each use and were stored at room temperature.- Use a clean basket and strainer after every use.- Discard breading flour at the end of each day.
    • 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 was a gap on the bottom perimeter of the back double doors. Seal the gap to prevent the entry of pest.**OUTSTANDING (2025-10-21). There was still a gap on the bottom and side of the double door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
  2. Risk Management Inspection

    1 infraction

    • 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 was a gap on the bottom perimeter of the back double doors. Seal the gap to prevent the entry of pest.**OUTSTANDING (2025-10-21). There was still a gap on the bottom and side of the double door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty wash cloths were placed on food contact surfaces. Operator discarded visibly soiled cloths during inspection.- Operator was instructed to store washcloths in sanitizer solution at all times.- Provide laundry basket/hamper for dirty cloths.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food bulk container was stored besides the handwashing station posing risk of contamination from drips or splashes.- Bulk container was relocated to an appropriate storage area during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food containers and lids were stored on top the grease collection container along with mechanical tools.- Store food and food related items in a sanitary manner to prevent contamination.2. Boxes of garbage bags were stored on the work counter/food prep table near the hand sink.- Operator removed and stored boxes away from the food prep table during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the kitchen sink was missing. Paper towel rolls were not easily accessible for handwashing. - Please repair and install paper towels dispenser at the kitchen sink.
    • 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 was a gap on the bottom perimeter of the back double doors.- Seal the gap to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*The light cover in the walk-in cooler was damaged.- Replace the light cover.
    • 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. Liners used on shelving surfaces were observed to have visible food debris and residue accumulation. Additionally, the material of the liners was not smooth and non-absorbent.- Remove all liners from shelving units. Clean and sanitize shelving surfaces thoroughly. If liners are to be used, replace them with materials that are smooth, non-absorbent, and easily cleanable.2. Near the electric griddle, tongs were stored on a wooden block, that was visibly soiled and greasy. - Operator discarded the wooden block during inspection since it not easily cleanable, durable, and impervious to moisture.3. Raw wooden wall was noted on the inside door of the walk-in cooler.- Please paint so that surfaces are smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Protective film on the toaster was peeling off.- Remove protective film from the toaster and thoroughly clean the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water leak was observed near the bottom shelf of the prep line cooler. Food- Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation observed on surfaces of ceiling tiles around air vents in the kitchen.2. Accumulation of dust was noted on the walls near the front service window.3. Floors under and behind the gas stoves/fryers, prep coolers, stand-up freezer had accumulation of grease and food debris. 4. Buildup of oil and grease was observed on cooking equipment's and ventilation hood.5. Utensils and equipment stored in the cabinets underneath the dredging (flour) station were visibly soiled and covered in flour debris.CLEAN ALL INDICATED AREAS AND ENSURE TO MAINTAIN IN GOOD CONDITION AT ALL TIMES.
  4. Initial Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of chlorine sanitizer measured over 200 ppm.100 ppm chlorine sanitizer was prepared in a pail during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and coleslaw in the line cooler measured 8.9C.Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in the dishwashing sink measured over 200 ppm.100 ppm chlorine sanitizer was made in the sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bulk bins were stored in front of the kitchen hand sink.The area in front of the hand sink was cleared during the inspection.
    • 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?
      • The facility started operation under new ownership before notifying Alberta Health Services. The new owner was operating without a valid food handling permit.
    • 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 light cover in the walk-in cooler was damaged.Replace the light cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a cracked container in storage.This container was discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was debris in the meat tumbler.Disassemble the equipment, clean and sanitize all parts thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the line cooler was rough and had cut marks throughout.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper was stored on the dispenser in the washroom. Store toilet paper in a suitable dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust had accumulated on the kitchen ceiling.Clean the ceiling.

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