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Chixking

5 - 911 Stony Point Road Wabasca AB T0G 2K0 · Food - General

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various containers of food items were observed to be uncovered in the white stand-up Hisense freezer. Staff were able to cover the food items with appropriate lids/coverings during the inspection. Ensure that stored food items in containers are covered with a lid to prevent the introduction of contaminants.
    • 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 are not being adequately maintained. Records of pest control monitoring were reviewed on site, with the most recent record dated June 2025. New AHS Pest Control template was provided to the operator during the inspection. Ensure that pest control records are completed monthly and available for verification/review when requested by a Public Health Inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bulk container of breading intended for fried chicken was observed to have a metal scoop with the handle fully immersed in the breading. Public Health Inspector provided education on proper storage of scoops to ensure that they are stored in an upright position (handle facing up). Staff were able to store the metal scoop correctly during the inspection. Ensure that scoops with handles are stored in a manner that prevents cross contamination of the bulk food supply.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ready to eat foods (whole tomatoes) were observed to be stored underneath raw chicken. No signs of cross contamination were noted on the ready to eat foods.The tomatoes were moved to an alternate shelf during the inspection. Raw food items shall be stored separately from ready to eat foods to prevent cross contamination. Ensure that ready to eat foods are stored above raw food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff indicated that some food items on the dry storage shelf in the back room, a shelf next to the hand washing station, and inside the walk-in cooler were for personal/staff use. Food that is for personal/staff use shall be stored separately from food used in the commercial kitchen to prevent cross contamination. Ensure that staff/personal food items are stored in a designated area and labeled "Personal/Staff Use Only".
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various boxes of food items were observed to be stored directly on the ground in the walk-in freezer. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks or pallets to prevent contamination of food items and ease of access for cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer solution container at the front service counter was observed without a label. Staff were able to label the container during the inspection. Ensure all sanitizer solution containers are adequately labeled to easily identify their contents and to prevent accidental misuse.
  5. 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?
      • No records of pest monitoring were available on site. AHS template, pest control checklist, was provided to the operator during the inspection. There was no evidence of pest activity observed during the inspection.Ensure that pest monitoring is completed monthly with records kept on site.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility lacked a probe thermometer to monitor food temperatures. Obtain and use a functional thermometer to ensure foods have reached the minimum required temperatures for safe food handling.
  8. Risk Management Inspection

    0 infractions

  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?
      • Three of the light covers situated above the food prep areas observed to be loose and beginning to fall.Please ensure light fixtures re-secured into clips to prevent any hazards to food handlers working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. High touch surfaces such as fridge handles, door knobs and light switches noted with flour. 2. Donair station cover noted with food grime and splashing. 3. Customer carbonated beverages and shelving noted with spilled juice.1-3. Please ensure the following areas are cleaned and sanitized regularly.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizers measured at 0 ppm at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink was missing paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three of the light covers situated above the food prep areas observed to be loose and beginning to fall.Please ensure light fixtures re-secured into clips to prevent any hazards to food handlers working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. High touch surfaces such as fridge handles, door knobs and light switches noted with flour. 2. Donair station cover noted with food grime and splashing. 3. Customer carbonated beverages and shelving noted with spilled juice.1-3. Please ensure the following areas are cleaned and sanitized regularly.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the door of deep fryers were noted to have build up of grease. The inside of the sandwich prep cooler was noted to be unclean with food debris.Ensure that the deep frying area and all equipment surfaces are routinely cleaned to prevent build up of grease and food debris.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand washing sink was not supplied with cold water. Ensure that the facility is supplied with both hot and cold water to allow thorough handwashing of food handlers.Update (November 27, 2023): The handle on the faucet was noted to be in disrepair and requires replacement.
  15. Monitoring Inspection

    7 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand washing sink was not supplied with cold water.Ensure that the facility is supplied with both hot and cold water to allow thorough handwashing of food handlers.
    • 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 were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.
    • 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?
      • The food handling permit on display was expired.Ensure that valid food handling permit is printed and displayed visible to the public at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Maintenance of the vent hood in the food preparation area was past due. Ensure that the cleaning of vent hood is up to date for maintenance of the ventilation system.
    • 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 light cover above the grill was noted to be in disrepair.Ensure that all lightings are either shatterproof or equipped with a shatterproof light cover in good repair to prevent physical contamination of foods with sharp objects in case where lighting breaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer was in disrepair. All food items that need to be kept frozen were stored in chest freezers as a temporary solution. Operator stated that repair work has been booked with contractors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener was noted to be unclean with a build up of food debris.Ensure that all food utensils are maintained in a clean, hygienic manner to prevent growth of pathogenic bacteria.