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Chicko Chicken

103 - 115 Centre Avenue Airdrie AB T4B 0P8 · Food - General

Official record from Alberta →

Inspection summary

Chicko Chicken has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 27, 2025. The most recent inspection, on May 28, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 2 separate inspections, most recently on May 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on May 7, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were reusing gloves. Gloves must be discarded immediately after use. Do not reuse gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Serving utensils and trays were used throughout the day without washing. Ensure utensils/trays are washed every 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter was stored at room temperature. It was discarded during the inspection. Ensure batter is stored in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom has mop sink but no hand sink. Remove toilet from room so that it is only a mop room or install hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink next to three compartment sink had gloves in it. Remove gloves and ensure hand sink is kept clear.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease build up in the ventilation canopy and behind the fryers. Clean and ensure these areas are added to a cleaning schedule.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerator with work table top was not maintaining temperature. Ensure this unit is able to maintain 4 degrees Celsius or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sink in staff washroom was a dual purpose hand sink and mop sink. Hand sink must be designated for handwashing only. Change sink to sink designed only for handwashing or remove toilet from room.

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