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Chicko Chicken

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

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.