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Chuck N Shoulder

510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

Official record from Alberta →

Inspection summary

Chuck N Shoulder has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on April 30, 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 April 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 30, 2026. 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?

  • 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 8 times across 4 separate inspections, most recently on September 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 30, 2026. 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?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**1) Line cooler handles were greasy and starting to accumulate debris behind the handle.- Ensure regular clean of high touch point surfaces are done.2) Grease and debris accumulation on vent canopy.- Ensure vent canopy is cleaned more often with a routine schedule. 3) Grease and debris accumulation behind the cook line.- Ensure cleaning is done for this area.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured at 0 ppm. - The operator prepared a fresh sanitizer and was measured at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A manual thermometer was not provided in the coolers.
    • 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?
      • 1. Mouse droppings were observed under the handwashing sink, under prep coolers, and under the dishwashing sink.2. Gap was observed under the leading to the hallway.
    • 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 handling permit was not displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer door is broken and the freezer walls had insulation showing. - Repair/ replace the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**1) Line cooler handles were greasy and starting to accumulate debris behind the handle.- Ensure regular clean of high touch point surfaces are done.2) Grease and debris accumulation on vent canopy.- Ensure vent canopy is cleaned more often with a routine schedule. 3) Grease and debris accumulation behind the cook line.- Ensure cleaning is done for this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding** Cleaning required in the following areas:- Hand sink handles as it has significant grease build-up. - Hard to reach areas such as underneath the prep coolers.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the food contact surfaces. **Please ensure cleaning cloths are used only once and/or submerge in the 200ppm QUATS or 100 ppm chlorine sanitizer if reusing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover above the cooking stove in the back kitchen is broken from the left corner. **Please repair as pieces can break off and fall into the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**1) Line cooler handles were greasy and starting to accumulate debris behind the handle.- Ensure regular clean of high touch point surfaces are done.2) Grease and debris accumulation on vent canopy.- Ensure vent canopy is cleaned more often with a routine schedule. 3) Grease and debris accumulation behind the cook line.- Ensure cleaning is done for this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas:- Hand sink handles as it have significant grease build-up. - Hard to reach areas such as underneath the prep coolers. 2. Tape was observed on the cabinet freezer in front of the house, which is not easily cleanable. **Please remove the tape and clean the area.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed with many objected stored in front of the basin.- Ensure hand wash sink is always kept free from obstructions and easily accessible.- Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling light cover is starting to come off above the cook line.- Repair the cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Line cooler handles were greasy and starting to accumulate debris behind the handle.- Ensure regular clean of high touch point surfaces are done.2) Grease and debris accumulation on vent canopy.- Ensure vent canopy is cleaned more often with a routine schedule. 3) Grease and debris accumulation behind the cook line.- Ensure cleaning is done for this area.

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