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Chicko Chicken

145 - 8835 Macleod Trail SW Calgary AB T2H 0M2 · Food - General

Official record from Alberta →

Inspection summary

Chicko Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on July 7, 2026, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 4 separate inspections, most recently on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 7, 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?

  • 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 July 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 3 times across 3 separate inspections, most recently on July 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes noted on the preparation counters. Staff was instructed to submerge the cleaning clothes inside the sanitizer solution buckets.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used food-grade glove was found inside the batter bowl. Staff were instructed to discard the glove, as gloves are intended for single use only and should not be stored inside the bowl for reuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was present to verify the temperature of cooked food items. Please purchase a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation"-running out of chlorine test papers. No test strips were provided to verify concentration of chlorine in sanitizer solution.( Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
    • 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?
      • Update: a) Rubber seal between the middle of main door was maintained in good repair, no gaps noted, however there was a gap beneath the door. Please seal the gap. b) Pest control records were not maintained. Previous report violations:a) Rubber seal between the middle of main door was broken leading to a gap, which could allow entry of pest/vermin.b) Manual pest control records were not located. (Repeat violations from previous inspection)Requirement:a) Replace rubber seal to seal the gap.b) Maintain test control records on monthly basis.AHS pest control check list emailed to the operator to self-manage pest control.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.( Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in prep area was blocked with a water jug kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
    • 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?
      • a) Rubber seal between the middle of main door was broken leading to a gap, which could allow entry of pest/vermin.b) No pest control records were maintained.( Repeat violations from previous inspection)Requirement:a) Replace rubber seal to seal the gap.b) Maintain test control records on monthly basis.AHS pest control check list emailed to the operator to self-manage pest control.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one white upright cooler was 11 C and internal temperature of chicken stored in this cooler was between 6C-8C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Chicken was moved to another cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
    • 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?
      • a) Rubber seal between the middle of main door was broken leading to a gap, which could allow entry of pest/vermin.b) No pest control records were maintained.Requirement:a) Replace rubber seal to seal the gap.b) Maintain test control records on monthly basis.AHS pest control check list emailed to the operator to self-manage pest control.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottle of sanitizer solution was 0ppm for chlorine. Ensure all surface sanitizer solution are prepared and readily available at 100ppm chlorine solution.- Staff remade solution onsite (1/2 teaspoon of bleach with 1 litre of water).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of frozen raw chicken stored directly above and/or beside potato and yam fries in the chest freezer.- Please ensure raw meats are stored separately from ready-to-eat and other food products as there is a potential for cross-contamination during storage.- Staff was requested to move the fries to a separate freezer.
  5. Initial Inspection

    0 infractions

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