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Chips Family Restaurant

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

Official record from Alberta →

Inspection summary

Chips Family Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on June 17, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

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 once on June 19, 2025. 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 once on October 9, 2024. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 1, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 5 separate inspections, most recently on June 19, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 17, 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. 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.
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