Skip to content
Loading map…

Chix Egg Shop

624 6 Avenue SE Calgary AB T2G 1E6 · Food - General

Official record from Alberta →

Inspection summary

Chix Egg Shop has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on April 28, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on February 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 February 24, 2025. 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 February 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 14, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on February 14, 2025. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • No pest control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues. Please ensure pest control records are maintained onsite and available upon request of a PHI.
  4. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bucket near the espresso machine was filled with quats and did not have a label.  All chemicals must be adequately labeled to ensure safe usage around food preparation areas. The operator labeled the spray bottle at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher is not in good working order. The operator stated the dishwasher has not been working for over a week. The dishwasher must be in good working order to clean and sanitize food equipment and utensils. The operator mentioned a plumber is coming the following week to repair it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Manual dishwashing has been set up using bins to sanitize equipment and utensils where the mugs were not completely submerged. All equipment and utensils must be fully submerged for at least two minutes to remove contamination. Use the two-compartment sink to manually clean dishes. Wash and rinse in the first compartment then sanitize in the second compartment for two minutes.The operator prepared the two-compartment sink with the sanitizer solution at the time of the inspection.
    • 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?
      • No pest control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues. Please ensure pest control records are maintained onsite and available upon request of a PHI.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit is not posted in an area that is easily seen by the public. Ensure the food permit is posted in a conspicuous place where the public can easily see it.The operator posted the food handling permit at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled dishes stored underneath clean dishes on a shelving unit in the dishwashing area. Clean dishes must be stored in a manner that protects it from contamination. Ensure clean and soiled dishes are separated to prevent contamination and alert all staff members where soiled dished should be placed. The operator moved the soiled dishes to the left side the dishwasher at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of food debris and grime observed in the following areas: 1. Underneath the preparation sink2. Underneath the grill3. Underneath the fryer4. Underneath the dishwasher 5. The baseboards and underneath the shelves in the walk-in coolerThe facility must be maintained in a clean and sanitary manner for safe food handling. Clean and remove the buildup of food debris and grime in the indicated areas above to prevent the attraction of pests.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sink and surface sanitizer test strips available - Obtain test strips and test the concentration daily

Nearby inspected facilities

Own this business? Add a badge to your website