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Chika

3731 50 Avenue Red Deer AB T4N 3Y7 · Food - General

Official record from Alberta →

Inspection summary

Chika has been inspected 10 times by Alberta Health Services (Environmental Public Health) since July 20, 2026. The most recent inspection, on September 29, 2026, found no infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 28 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on August 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 20, 2026. 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 15 times across 9 separate inspections, most recently on September 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on August 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.A copy of cleaning schedule and sanitation plan were provided during the inspection.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.A copy of cleaning schedule and sanitation plan were provided during the inspection.
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink faucet located adjacent to the walk-in cooler is leaking despite a previous silicone repair. In addition, the faucet handle consists of a screw/bolt.Ensure the handwashing sink is maintained in good repair, free from leaks, and constructed and maintained in a manner that is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:In the kitchen:-Shelving (white shelving remains).-White cupboard in the back storage area.Conduct a thorough deep cleaning of the kitchen. Ensure all equipment, floors, walls, ceilings, shelving, and other surfaces are maintained in a clean and sanitary condition at all times.2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.A copy of cleaning schedule and sanitation plan were provided during the inspection.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:In the kitchen:-Floors in around and under equipment, and freezers.-Shelving (white shelving remains).-White cupboard in the back storage area.-Portions of the walls (the following areas remain; by freezer). Conduct a thorough deep cleaning of the kitchen. Ensure all equipment, floors, walls, ceilings, shelving, and other surfaces are maintained in a clean and sanitary condition at all times.2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.A copy of cleaning schedule and sanitation plan were provided during the inspection.
  6. Risk Management Inspection

    2 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?
      • **Parts have been ordered and facility is waiting for shipment to arrive this week. Staff will re-glue loose flooring tile in walk in cooler. 2. Floor tiles are missing in the walk-in cooler where meat is stored, exposing the wood underlay beneath. The exposed underlay is heavily stained, likely due to raw meat juices.Ensure all floors are maintained in good repair and are smooth, durable, non-absorbent, and easily cleanable. Remove and replace all contaminated and stained materials and repair the flooring to restore a cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:In the kitchen:-Floors in back storage areas, around and under equipment, and in the walk-in cooler and freezers (improved, more work required).-Shelving (white shelving remains).-White cupboard in the back storage area.-Bulk storage bins, including those in the walk-in cooler and dry storage area (improved, more work required). -Doors and high-touch areas including walk-in freezer door (interior).-Portions of the walls (the following areas remain; by chicken prep area, by freezer). Conduct a thorough deep cleaning of the kitchen. Ensure all equipment, floors, walls, ceilings, shelving, and other surfaces are maintained in a clean and sanitary condition at all times.2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.A copy of cleaning schedule and sanitation plan were provided during the inspection.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer has a buildup of grease on a small portion of the unit, and crumbs and food debris accumulated in sections at the base. Ensure the meat slicer is fully disassembled, cleaned, and sanitized every 4 hours during use. Cleaning and sanitizing activities should be verified by management or a second staff member.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Parts have been ordered and facility is waiting for shipment to arrive this week. Staff will re-glue loose flooring tile in walk in cooler. 2. Floor tiles are missing in the walk-in cooler where meat is stored, exposing the wood underlay beneath. The exposed underlay is heavily stained, likely due to raw meat juices.Ensure all floors are maintained in good repair and are smooth, durable, non-absorbent, and easily cleanable. Remove and replace all contaminated and stained materials and repair the flooring to restore a cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape is covering holes in the sink basins in the dishwashing area.Ensure all sinks are maintained in good repair, free of leaks, and constructed of smooth, durable, and easily cleanable materials.Parts on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:In the kitchen:-Floors in back storage areas, around and under equipment, and in the walk-in cooler and freezers (improved, more work required).-Shelving (white shelving remains).-White cupboard in the back storage area.-Bulk storage bins, including those in the walk-in cooler and dry storage area (improved, more work required). -Doors and high-touch areas including walk-in freezer door (interior).-Portions of the walls (the following areas remain; by chicken prep area, by freezer). Conduct a thorough deep cleaning of the kitchen. Ensure all equipment, floors, walls, ceilings, shelving, and other surfaces are maintained in a clean and sanitary condition at all times.2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.A copy of cleaning schedule and sanitation plan were provided during the inspection.
  8. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer has a buildup of grease on a small portion of the unit, and crumbs and food debris accumulated in the base.Staff started dissembling and cleaning the machine during the inspection. Ensure the meat slicer is fully disassembled, cleaned, and sanitized every 4 hours during use. Cleaning and sanitizing activities should be verified by management or a second staff member.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Parts have been ordered and facility is waiting for shipment to arrive this week. Staff will re-glue loose flooring tile in walk in cooler. 2. Floor tiles are missing in the walk-in cooler where meat is stored, exposing the wood underlay beneath. The exposed underlay is heavily stained, likely due to raw meat juices.Ensure all floors are maintained in good repair and are smooth, durable, non-absorbent, and easily cleanable. Remove and replace all contaminated and stained materials and repair the flooring to restore a cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape is covering holes in the sink basins in the dishwashing area.Ensure all sinks are maintained in good repair, free of leaks, and constructed of smooth, durable, and easily cleanable materials.Parts on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:In the kitchen:-Floors in back storage areas, around and under equipment, and in the walk-in cooler and freezers(improved, more work required).-Shelving.-White cupboard in the back storage area.-Bulk storage bins, including those in the walk-in cooler and dry storage area (improved, more work required). -Doors and high-touch areas including walk-in freezer door (interior), and the light switch in the utility room.-Portions of the walls (the following areas remain; by cooling racks, chicken prep area, by freezer). Conduct a thorough deep cleaning of the kitchen. Ensure all equipment, floors, walls, ceilings, shelving, and other surfaces are maintained in a clean and sanitary condition at all times.2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.A copy of cleaning schedule and sanitation plan were provided during the inspection.
  9. Risk Management Inspection

    2 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?
      • **Parts have been ordered and facility is waiting for shipment to arrive this week. Staff will re-glue loose flooring tile in walk in cooler. 1. The two-compartment rinse sink has duct tape applied to it, and staff indicated there is a hole in the sink. Excess water was noted on the floor in the dishwashing area and near the walk-in cooler.1. Ensure all sinks are maintained in good repair, free of leaks, and constructed of smooth, durable, and easily cleanable materials. Remove the temporary duct tape repair and permanently repair or replace the sink to prevent leakage and facilitate effective cleaning and sanitizing.2. Floor tiles are missing in the walk-in cooler where meat is stored, exposing the wood underlay beneath. The exposed underlay is heavily stained, likely due to raw meat juices.Ensure all floors are maintained in good repair and are smooth, durable, non-absorbent, and easily cleanable. Remove and replace all contaminated and stained materials and repair the flooring to restore a cleanable surface. An electrical outlet cover is missing by the chicken station. Ensure all electrical outlet covers are installed and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:In the kitchen:-Floors in back storage areas, around and under equipment, and in the walk-in cooler and freezers.-Shelving.-White cupboard in the back storage area.-Bulk storage bins, including those in the walk-in cooler and dry storage area.-Doors and high-touch surfaces throughout the facility, including walk-in cooler and freezer doors (interior and exterior surfaces), refrigerator, freezer and prep cooler doors and handles, facility doors and handles, and the light switch in the utility room.-Air vents and portions of the ceiling above the kitchen line, walk-in cooler, and walk-in freezer.-Portions of the walls.Conduct a thorough deep cleaning of the kitchen. Ensure all equipment, floors, walls, ceilings, shelving, and other surfaces are maintained in a clean and sanitary condition at all times.2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.
  10. Initial Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used sponges are noted on the counter near the dishwashing. The sponges were discarded by the manager during the inspection. Ensure sponges, steel wool, and scrub pads are discarded after use. These items are porous and cannot be effectively cleaned and sanitized, making them unsuitable for reuse.2. In the dining area: the bleach sanitizer is at 50 ppm. Ensure the bleach sanitizer is maintained at a minimum concentration of 100 ppm. To prepare a bleach sanitizer, mix ½ teaspoon of bleach per 1 liter of water and verify the concentration using appropriate test strips before use and document the results. **At the beginning of each day, ensure all bleach sanitizer containers are full, tested, results documented, and ready for use at each station. **
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer has a buildup of grease on portions of the unit and crumbs and food debris accumulated in the base.Ensure the meat slicer is fully disassembled, cleaned, and sanitized every 4 hours during use. Cleaning and sanitizing activities should be verified by management or a second staff member.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Precooked chicken is stored below raw meat in the walk-in cooler.The walk-in was reorganized during the inspection. Ensure raw meat is stored below precooked foods and ready-to-eat foods at all times to prevent contamination from raw meat juices. Maintain proper food storage order in the walk-in cooler to protect food from cross-contamination.2. Precooked chicken is cooling beside raw meat on the prep table. During the inspection, staff relocated the raw meat to the refrigerator.Ensure precooked chicken is kept separate from raw meat at all times to prevent cross-contamination. Options include completing the cooking, cooling, and storage of cooked chicken before handling or preparing raw meat products, or using separate preparation areas for raw and ready-to-eat foods. Food contact surfaces and preparation areas must be thoroughly cleaned and sanitized between handling raw meat and ready-to-eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat juices are leaking and pooling onto the floor of the walk-in cooler.Ensure raw meat in the walk-in cooler is stored in leak-proof, food-grade containers capable of containing all liquids to prevent contamination of the floor, workers' footwear, and the surrounding environment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Butter stored at room temperature in a steel tin is measured at 21.6°C. The butter was discarded by management during the inspection.2. In the customer service area, the open-faced cooler is operating at 15°C. Soy sauce stored in the cooler was measured at 11.6°C. The tray of sauces was discarded by staff during the inspection.1-2. Ensure all high-risk food products are maintained at 4°C or below. Monitor and document the temperature of the open-faced cooler at the beginning of each day and throughout operation as require
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink beside the walk-in cooler and freezer is obstructed by insert trays. The trays were removed by the manager during the inspection.Ensure all handwashing sinks are kept free of obstructions and readily accessible for use at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink beside the walk-in cooler and freezer is leaking at the faucet and has a screw in place of a handle.Ensure all handwashing sinks are maintained in good repair and are smooth, durable, and easily cleanable. Repair the leaking faucet and replace the missing handle with an appropriate fixture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The two-compartment rinse sink has duct tape applied to it, and staff indicated there is a hole in the sink. Excess water was noted on the floor in the dishwashing area and near the walk-in cooler.1. Ensure all sinks are maintained in good repair, free of leaks, and constructed of smooth, durable, and easily cleanable materials. Remove the temporary duct tape repair and permanently repair or replace the sink to prevent leakage and facilitate effective cleaning and sanitizing.2. Floor tiles are missing in the walk-in cooler where meat is stored, exposing the wood underlay beneath. The exposed underlay is heavily stained, likely due to raw meat juices.Ensure all floors are maintained in good repair and are smooth, durable, non-absorbent, and easily cleanable. Remove and replace all contaminated and stained materials and repair the flooring to restore a cleanable surface.3. An electrical outlet cover is missing by the chicken station. Ensure all electrical outlet covers are installed and maintained in good repair.4. The wall perpendicular to and above the walk-in cooler and freezer has peeling paint.Ensure all walls are maintained in good repair and are smooth, durable, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walk-in cooler door seal has a gap along the bottom, allowing warm air to infiltrate the cooler.Ensure all walk-in cooler door seals are maintained in good repair and provide a tight seal when closed.2. In the customer service area, the open-faced cooler is operating at 15°C.Ensure all refrigeration units maintain a temperature of 4°C or below. Until the open-faced cooler is repaired and capable of consistently maintaining 4°C or below, do not store high-risk food products in the unit. Monitor and document the cooler temperature daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:In the kitchen:-Floors in back storage areas, around and under equipment, and in the walk-in cooler and freezers.-Shelving.-White cupboard in the back storage area.-Bulk storage bins, including those in the walk-in cooler and dry storage area.-Doors and high-touch surfaces throughout the facility, including walk-in cooler and freezer doors (interior and exterior surfaces), refrigerator, freezer and prep cooler doors and handles, facility doors and handles, and the light switch in the utility room.-Air vents and portions of the ceiling above the kitchen line, walk-in cooler, and walk-in freezer.-Portions of the walls.Conduct a thorough deep cleaning of the kitchen. Ensure all equipment, floors, walls, ceilings, shelving, and other surfaces are maintained in a clean and sanitary condition at all times.2. A sanitation plan and cleaning schedule are unavailable.Ensure an up-to-date sanitation plan and cleaning schedule are developed, implemented, and available onsite for review. The cleaning schedule should include all required cleaning tasks and frequencies (daily, weekly, monthly, semi-annual, and annual). Update the cleaning schedule to address areas and equipment that are not being cleaned adequately or are being missed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Excess water was noted on the floor around the rinse sink and near the walk-in cooler, creating a potential slipping hazard.Ensure all floors are maintained free of water accumulation and are kept clean and dry to prevent slipping hazards. Water should be removed promptly and the source of the accumulation identified and corrected.

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