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Chicking YYC

1817 - 1817A Centre Street N Calgary AB T2E 2S5 · Food - General

Official record from Alberta →

Inspection summary

Chicking YYC has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on August 12, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 5 times across 3 separate inspections, most recently on June 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on June 9, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on August 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on August 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a staff member washing their gloves that are meant to be single-use disposable.Single-use disposable gloves cannot be washed and must be removed and discarded once they become contaminated. Refrain from using the same gloves to perform different tasks as this may result in food contamination. Once the gloves become contaminated, remove them, wash the hands with soap and water and put on new gloves.The staff member was informed to remove and discard their gloves then wash their hands with soap and water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Utensils were stored in still water at room temperature (33C). Utensils should be stored in the following manner to prevent the growth of bacteria: - Ice cold water - Hot water - In a sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator placed the utensils in ice cold water at the time of the inspection. 2. There were several food items stored directly on the floor in the basement. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food items on the shelf at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No traces of chlorine were detected in the low-temperature dishwasher. A low-temperature dishwasher must dispense traces of chlorine to effectively sanitize food equipment and utensils. Repair the dishwasher and ensure the dishwasher is regularly tested to confirm it is in good working condition.
  3. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the low temperature dishwasher. Operator had connected a cleaning solution instead of a chlorine sanitizer to the dishwasher. - Chlorine sanitizer concentration during the sanitation cycle of the dishwasher must be measured at 100 ppm. - Service the machine and manually wash, rinse and sanitize in the 2-compartment sink. Instructions were provided during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Facility is using a Quat sanitizer solution but only had chlorine sanitizer available. - Please obtain Quat test strips to verify the concentration of Quat sanitizer solutions. 2) The concentration of chlorine during the sanitation cycle of the dishwasher is not being monitored regularly. - Concentration of chlorine during the sanitation cycle of the dishwasher must be verified daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks was inaccessible at the time of inspection. There was several items stored in front and in the basin of the handwashing sink.Ensure the dedicated handwashing sink is accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice cooker exterior cracked and no longer easily cleanable.- Please fix or replace. All food equipment must be maintained and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the exterior of the hood ventilation unit. - Clean and maintain in a clean and sanitary condition at all times.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice cooker exterior cracked and no longer easily cleanable.- Please fix or replace. All food equipment must be maintained and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the exterior of the hood ventilation unit. - Clean and maintain in a clean and sanitary condition at all times.
  5. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use observed. Food handler was attempting to wash single-use disposable gloves. - Single-use disposable gloves must be discarded any time they are contaminated. They cannot be re-used or washed adequately. Ensure staff wash hands each time prior to donning new gloves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in the low temperature dishwasher. No backup chlorine available to replace the chlorine source. - Chlorine sanitizer concentration during the sanitation cycle of the dishwasher must be measured at 100 ppm. - Service the machine and manually wash, rinse and sanitize in the 2-compartment sink. Instructions were provided during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Facility is using a Quat sanitizer solution but only had chlorine sanitizer available. - Please obtain Quat test strips to verify the concentration of Quat sanitizer solutions. 2) The concentration of chlorine during the sanitation cycle of the dishwasher is not being monitored regularly. - Concentration of chlorine during the sanitation cycle of the dishwasher must be verified daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice cooker exterior cracked and no longer easily cleanable.- Please fix or replace. All food equipment must be maintained and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the exterior of the hood ventilation unit. - Clean and maintain in a clean and sanitary condition at all times.
  6. Monitoring Inspection

    0 infractions

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