Skip to content
Loading map…

Church's Texas Chicken

105 - 125 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 test strip was faded.Obtain new quat test strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard tiles broke off the wall throughout the kitchen. Corner strips broke off the wall along the back handwash sink, and mop sink
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored on a storage rack.The ice scoop was washed and stored in a stainless steel container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the under-mount prep cooler used to refrigerate uncooked raw chicken measured 8°C.Adjust and ensure the prep cooler can maintain 4°C or less at all times.
    • 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 test strip was faded.Obtain new quat test strip.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the back handwashing station was empty.Additional paper towel was available and the paper towel dispenser was promptly restocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard tiles broke off the wall throughout the kitchen. Corner strips broke off the wall along the back handwash sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flour buildup was significantly noted on the floor of the back area.2. Flour buildup was noted on the floor of the walk-in cooler.3. Food debris buildup was noted on the walk-in cooler door handler.4. Food debris buildup was noted on the walk-in freezer door handler.5. Debris buildup was noted on the interior of the ice machine cover.6. Food debris buildup was noted on the storage racks.7. Debris buildup was noted on the walk-in cooler storage racks.8. Debris buildup was noted on the walk-in freezer storage racks.9. Food debris buildup was noted on the under-mount prep cooler door handles used to refrigerated uncooked raw chicken.10. Food debris buildup was noted inside the under-mount prep cooler used to refrigerated uncooked raw chicken.11. Food debris buildup was noted on the chair.It was noted that the flooring is cleaned twice a week.Ensure daily cleaning of the noted areas after closing hour.1 to 11: Deep clean the indicated areas
  4. Demand Inspection

    3 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?
      • 1) Baseboard tiles broke off the wall throughout the kitchen. Corner strips broke off the wall along the back handwash sink. 2) Floor tiles were missing by the floor drain in front of the walk-in cooler.1 to 2) Repair the walls and floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris build-up on the prep cooler door handles. 2) Food debris build-up on the walk-in cooler racks. 1 to 2) Clean the cooler and walk-in cooler racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Plastic bags were used to line the storage shelves and table. Remove plastic bags and clean when they get dirty. 2) Grime build-up on the concrete outside the front and back doorsClean the concrete.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chicken in the walk-in cooler was not covered.-Please ensure that the food is covered to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink located beside the ice machine was not operating properly. Hot water tap was working but the cold-water tap was not. No paper towels found in the dispenser.-Please ensure that the paper towels are available, and the hand sink is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The ice scoops were stored in dirty surfaces.2) The flour scoop was stored inside the flour container.3) The handle of walk-in cooler was grimy with food debris.-Ensure that the scoops are stored where the handles do not touch the food and on clean surfaces.-Clean the handle of the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The floor drains are connected to the grease trap. Washing system is set-up to wash the large chicken brine container. Make sure the floor is mopped dry after washing the container.2) Cardboards are used to soak oil found between the fryers and cooler.-Ensure that the cardboards are removed as they cannot be cleaned and sanitized.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cart full of chicken (5 containers) was wheeled out to the breading station every time and left out at room temperature. Take out one container of chicken at a time for breading or provide a cooler next to the breading station to store the chicken at 4 degrees C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor drains are connected to the grease trap. Washing system is set-up to wash the large chicken brine container. The exterior was not cleaned, and cardboard boxes were underneath the sinks and racks to soak up the water from washing. Make sure the floor is mopped dry after washing the container.