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Chicko Chicken

A - 10633 51 Avenue NW Edmonton AB T6H 0K8 · Food - General

Official record from Alberta →

Inspection summary

Chicko Chicken has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on June 4, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 4 separate inspections, most recently on May 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 5, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 25, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 6 separate inspections, most recently on May 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  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)?
      • 2026-05-15Facility had obtained water hardness test strips. Consultation provided regarding type of test strips required (chlorine test strips for a restaurant).___________________2026-05-05Chlorine test strips had expired in 2023.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2026-05-15Facility had installed a shower curtain on the bathroom doorway (unsatisfactory). Please install a self-closing mechanism on the washroom door, example photos shown at the time of inspection.___________________2026-05-05Staff washroom door opens into the food preparation area and was not self-closing mechanism
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2026-05-15Please continue with deep clean and organization efforts. ___________________2026-05-05Some disorganized stock & equipment. Please conduct a general deep clean.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle labelled "bleach" in the dishwashing area tested at 0ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (4) boxes of canola oil were stored in staff washroom
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired in 2023.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom not equipped with paper towel.
    • 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?
      • The back exterior door was not tightly sealed - a gap was observed along the base. Pest control records were not available for review. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door opens into the food preparation area and was not self-closing mechanism
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some disorganized stock & equipment. Please conduct a general deep clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer spray bottle in the front service area was not observed with a label. Ensure all chemicals are labeled. The operator labeled the indicated spray bottle during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A slow leak was observed on the pipe beneath the handwashing sink. Ensure that the indicated leak is repaired.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning cloth was observed on the counter. Action taken: -Education was provided to staff to always put the cleaning cloth inside the sanitizer solution bucket.
    • 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 lights in the main kitchen area lacked shatterproof covers.Action taken:-Staff was instructed to get the shatterproof covers on the lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Mechanical ventilation hood had debris.2. Ceiling and the exhaust fans had dirt and debris accumulation.Action required:-Please clean the indicated areas.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • Rust spots are located all over the walk-in cooler walls and ceilings.
  9. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is being stored on top of ready-to-eat foods in the walk-in cooler. Operator is to rearrange their walk-in cooler foods to ensure all raw meats are stored on the bottom and separate from ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are required in the coolers and freezers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are unavailable.
    • 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?
      • Pest control reports were unavailable for viewing at the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rust spots are located all over the walk-in cooler walls and ceilings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Line cooler near the front tested 8C. Nothing is being stored inside of it and there is an "Out of Order" sign posted. Repair.

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