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Chips Family Restaurant

E - 108 Flett Street Fort Chipewyan AB T0P 1B0 · Food - General

10 inspections

  1. Monitoring 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 ventilation system was due for servicing by the end of April 2026. Ensure that the vent is serviced every 6 months or as often as a professional recommends.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QAC sanitizer was noted at >400ppm. Please ensure the QAC sanitizer is maintained at a concentration of 200 ppm. Staff diluted the sanitizer during the inspection, and it measured a concentration of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid of the ingredient bin for flour was observed broken and was fixed up with a scotch tape.Replace the lid of the ingredient bin.
  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items in the walk-in cooler and freezer were not properly covered. Ensure that all processed food items are covered when not in use.
  6. Monitoring Inspection

    1 infraction

    • 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 records were not available for review. AHS pest control check list was emailed to the operator during inspection onsite.No pest issues were observed during inspection onsite.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food storage containers were stored on the ground in the walk-in cooler. Ensure that all food items are stored above the ground.2. A single-use bowl was used as a scoop and stored inside a bulk soup-base container. Ensure that all scoops have a handle and that single-use items are discarded after use. Operator discarded the bowl during the inspection.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food storage containers were stored on the ground in the walk-in cooler. Ensure that all food items are stored above the ground.2. A single-use bowl was used as a scoop and stored inside a bulk soup-base container. Ensure that all scoops have a handle and that single-use items are discarded after use.
  9. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Yeast was stored in a mislabeled container with an overdue expiry date. Relabel the container and ensure all food items and containers are properly labeled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Stored donair meat in the walk in cooler was exposed. Operator rewrapped the meat. Ensure all food are stored and fit for consumption.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An electrical plug was hanging above food items in the walk in cooler. Operator mentioned maintenance had happened in the walk in cooler. Move the electrical plug away from food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent hood maintenance was past due.Ensure that the maintenance of the ventilation system is up to date.Operator stated maintenance would be completed that evening (Nov 1, 2023).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Styrofoam cup in a food item container used as a scoop. Cup was removed. 2. Knives were stored between food prep cooler and counter. Knives were removed. Use an acceptable scoop for food items and store knives in a clean and sanitary condition.Ensure that all food equipment and utensils are stored to prevent contamination.
  10. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of canned drinks were found stored on the floor in the dining area. Ensure that all food products are stored at least 6 inches off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were noted to be uncovered in cold holding. Ensure that all food containers in coolers are covered to prevent contamination. Operator corrected the violation during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer bottle was noted to be without a label. Ensure that all chemical containers are properly labelled to indicate the content. Operator corrected the violation during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Opened bottles of soy sauce and oyster sauce were noted to be stored at room temperature. Ensure that all high-risk food items are stored at temperature at or below 4. Operator corrected the violation 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)?
      • The QUAT sanitizer strips were not available to measure the QUAT-based sanitizer. Ensure that staff have access to adequate test strips to measure the concentration of sanitizers used.
    • 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 wash sink did not have paper towel or similar device to dry staff hands after hand washing. Ensure that all handwash stations are fully stocked with soap and paper towel in a dispenser.