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Chicko Chicken

105 - 9606 100 Street Grande Prairie AB T8V 2L3 · Food - General

10 inspections

  1. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle was observed without a label. Upon inquiry, staff indicated that the bottle contained degreaser.The bottle was properly labeled during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The quat sanitizing dispenser is not dispensing sanitizing solution to the three‑compartment sink used for dishwashing.Staff have been instructed to use a bleach solution to sanitize utensils in the meantime.Ensure the quat sanitizing dispensing system is repaired or replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizing test strips were available to measure the quat sanitizing solution; only chlorine test strips were available in the kitchen.Ensure quat sanitizer test strips are obtained and available at all times to verify proper sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler (not the unit opposite the handwashing sink) was observed at 17°C.This prep cooler should be repaired or replaced to ensure safe food storage. Refrigeration units must maintain temperatures of 4°C or below.Until it is functioning properly, do not store any food items in this unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Underneath the fryer- The large blue storage container by the hand-washing sink.Ensure the following areas are cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution in the spray bottle was measured to be 0ppm.PHI asked staff to make a fresh solution that measured 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front drink cooler temperature is at 45 degrees Fahrenheit - No high risk foods or drinks in coolerENSURE THE COOLER IS SET AT A TEMPERATURE OF 40 DEGREES FAHRENHEIT OR COLDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, dirt and debris is present on the following surfaces:- The fryers, in use and not- The exhaust hood and baffles- lower shelves and cupboardsCLEAN AND SANITIZE AS REQUIRED
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was an unused clear plastic dip container found floating inside a container of pickled radish - Container removedENSURE FOODS ARE PROTECTED FROM CONTAMINATION AND COVERED WHILE BEING STOREDCONTAINERS MUST NOT BE STORED INSIDE FOOD PRODUCTS
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing chemicals are not all labeled with its contents- Operator could not properly identify chemical in spray bottle ENSURE ALL BOTTLES ARE LABELLED WITH THE CONTENTS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks were not supplied with paper towel- Paper towel was stocked in both dispensersENSURE HAND SINKS ARE SUPPLIED WITH HOT AND COLD RUNNING WATER, SOAP, AND PAPER TOWEL
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front drink cooler temperature is at 45 degrees Fahrenheit - No high risk foods or drinks in coolerENSURE THE COOLER IS SET AT A TEMPERATURE OF 40 DEGREES FAHRENHEIT OR COLDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washrooms are not maintained clean and sanitary with dirt and debris on fixtures, walls and floorsCLEAN AND SANITIZE THE WASHROOMENSURE THERE IS A WASHROOM CLEANING SCHEDULE AND TASK LIST
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The room being used for storage adjacent to the washroom is very cluttered and disorganized CLEAN AND ORGANIZE THE STORAGE ROOM
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, dirt and debris is present on the following surfaces:- The fryers, in use and not- The exhaust hood and baffles- lower shelves and cupboardsCLEAN AND SANITIZE AS REQUIRED
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 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?
      • REPEAT VIOLATION:Food Handling Permit is not postedPOST THE FOOD HANDLING PERMIT WHERE IT IS CLEARLY VIASIBLE TO THE PUBLIC
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINUING VIOLATION: The floor tiles are damaged and have holes missing in the kitchenREPAIR / REPLACE DAMAGED FLOORING SO IT IS IN GOOD REPAIR, SMOOTH AND EASILY CLEANABLE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. CONTINUING VIOLATION: Grease and debris is accumulating on the floors and under the equipmentREMOVE GREASE AND DEBRIS AND MAINTAIN FLOORS IN CLEAN CONDITIONS 2. The garbage containers are not maintained ion a clean state.CLEAN THE GARBAGE CONTAINERS.3. The red wall at the end of the refrigeration line is not maintained in an "easy to clean" state.SATFF STATED THAT THE WALL IS TO BE PAINTED.
  7. Monitoring Inspection

    4 infractions

    • 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?
      • Food Handling Permit is not postedPOST THE FOOD HANDLING PERMIT WHERE IT IS CLEARLY VIASIBLE TO THE PUBLIC
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINUING VIOLATION: The floor tiles are damaged and have holes missing in the kitchenREPAIR / REPLACE DAMAGED FLOORING SO IT IS IN GOOD REPAIR, SMOOTH AND EASILY CLEANABLE
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gaskets on all the fridge doors are dirty.CLEAN ALL FRIDGE DOOR GASKETS AND KEEP THEM CLEAN.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • CONTINUING VIOLATION: Grease and debris is accumulating on the floors and under the equipmentREMOVE GREASE AND DEBRIS AND MAINTAIN FLOORS IN CLEAN CONDITIONS
  8. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Used sauces from previous day are being kept and stored at room temperature; visible pieces of chicken are in the sauce- Owners state they let staff bring the extra sauce home and claim this is not used for customer ordersENSURE SAUCE IS DISCARDED AFTER USE OR STORED UNDER REFRIGERATION IF BEING USED AT A LATER DATE- ONCE THE SAUCE IS ADDED TO THE CHICKEN AND TOSSED, IT CANNOT BE SAVED AND REUSED
    • 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 floor tiles are damaged and have holes missing in the kitchenREPAIR / REPLACE DAMAGED FLOORING TO BE IN GOOD REPAIR, SMOOTH AND EASILY CLEANABLE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris is accumulating on the floorsREMOVE GREASE AND DEBRIS AND MAINTAIN FLOORS IN CLEAN CONDITIONS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed ENSURE CLEANING LOGS ARE DEVELOPED AND USED IN A MANNER TO TRACK CLEANING TASKS AND TO ENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY MANNER
  9. Risk Management Inspection

    1 infraction

    • 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 floor tiles are damaged and have holes missing in the kitchenREPAIR / REPLACE DAMAGED FLOORING TO BE IN GOOD REPAIR, SMOOTH AND EASILY CLEANABLE
  10. Initial Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood clean and service is past due. Last records indicate cleaning in 2020.ENSURE THE EXHAUST HOOD IS CLEANED AND SERVICED REGULARLY TO PREVENT FIRES AND MAINTAIN AIR QUALITY
    • 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 floor tiles are damaged and have holes missing in the kitchenREPAIR / REPLACE DAMAGED FLOORING TO BE IN GOOD REPAIR, SMOOTH AND EASILY CLEANABLE
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No oil/grease disposal bin is available- Owner states one has been ordered but they are waiting for deliveryENSURE PROPER GREASE DISPOSAL BINS ARE AVAILABLE