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Church's Texas Chicken

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

Official record from Alberta →

Inspection summary

Church's Texas Chicken has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on August 7, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on August 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 6 times across 4 separate inspections, most recently on October 10, 2025. 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?

  • 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 3 separate inspections, most recently on August 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on October 8, 2024. 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. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not changing gloves frequently or observing proper hand hygiene in between changes.**Ensure gloves are changed frequently and between tasks and after touching high contact surfaces to prevent the cross contamination of foods.**Ensure proper hand hygiene is carried out between glove changes i.e. staff must wash their hands immediately after taking off used gloves, before reaching to collect a pair of clean gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken batter was not maintained at adequate temperatures. The baths measured at 8 degrees C during the inspection.**Ensure the batter temperature is maintained at 4 degrees C or below. Alternately, the batter can be used for up to 2 hours then discarded and adequate documentation for this process must be maintained.
  2. Risk Management Inspection

    0 infractions

  3. 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
  4. 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
  5. 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.
  6. 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.
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