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Cluck N Cleaver

1511 14 Street SW Calgary AB T3C 1E1 · Food - General

Official record from Alberta →

Inspection summary

Cluck N Cleaver has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on July 6, 2026, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 21 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 10 times across 6 separate inspections, most recently on July 6, 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?

  • 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 5 times across 4 separate inspections, most recently on March 13, 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 4 times across 4 separate inspections, most recently on March 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on March 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Risk Management 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?
      • Main cook line handwash sink was not operational; water was turned off due to a leak. Fix the handwash sink.
    • 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?
      • The back door of the kitchen requires vermin proofing, as there is a gap along the side of the door which could allow pests to enter.**February 21, 2025** The front door is also noted to have a gap.REQUIREMENT: Repair both doors and ensure no gap remains that could allow pests to enter.
    • 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?
      • June 25. 2026- pest activity noted on reportMarch 24, 2026, pest report noted there was still mice activity. February 4, 2026, pest report noted that a dead mouse was found. Previous inspection:Mouse droppings were found underneath the front service handwash sink and basement cleaning supplies storage shelf.*Both front and back door requires repair to ensure it is pest proof*Increase pest control measures, including identifying any other potential pest entry points. Keep doors closed when not in use and increase PCO visits until abatement obtained
  2. Risk Management 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?
      • Main cook line handwash sink was not operational; water was turned off due to a leak. Fix the handwash sink.
    • 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?
      • The back door of the kitchen requires vermin proofing, as there is a gap along the side of the door which could allow pests to enter.**February 21, 2025** The front door is also noted to have a gap.REQUIREMENT: Repair both doors and ensure no gap remains that could allow pests to enter.
    • 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?
      • March 24, 2026, pest report noted there was still mice activity. Please continue pest treatment.Previous inspection:Mouse droppings were found underneath the front service handwash sink and basement cleaning supplies storage shelf.February 4, 2026, pest report noted that a dead mouse was found. Clean the mouse droppings and sanitize the area. Increase pest control
  3. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whole roasted chickens in the bottom warming drawer were measured at 58.0 degrees C. Raw chicken wash water was still left out at room temperature without temperature control. Previous Inspection:1) Whole roasted chickens in the bottom warming drawer were measured at 55.9 degrees C.Store all hot perishable foods at 60 degrees C or higher. 2) Raw chicken wash water was left out at room temperature without temperature control.Store cold perishable foods at 4 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired since April 15, 2025.Provide sanitizer and test sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main cook line handwash sink was not operational; water was turned off due to a leak. Fix the handwash sink.
    • 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?
      • The back door of the kitchen requires vermin proofing, as there is a gap along the side of the door which could allow pests to enter.**February 21, 2025** The front door is also noted to have a gap.REQUIREMENT: Repair both doors and ensure no gap remains that could allow pests to enter.
    • 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?
      • Mouse droppings were found underneath the front service handwash sink and basement cleaning supplies storage shelf.February 4, 2026, pest report noted that a dead mouse was found. Clean the mouse droppings and sanitize the area. Increase pest control
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust build-up on the walk-in cooler fan cover. Clean fan cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up underneath the dishwasher and preparation tables. 2) Flour dust on pipes and wires by the chicken preparation table. 1 to 2) Clean these areas.
  4. Demand Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Whole roasted chickens in the bottom warming drawer were measured at 55.9 degrees C.Store all hot perishable foods at 60 degrees C or higher. 2) Raw chicken wash water was left out at room temperature without temperature control.Store cold perishable foods at 4 degrees C or below.3) Container of frozen chocolate milk was thawing in the front service handwash sink. Thaw all food in cooler overnight.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Complaint: a piece of raw chicken was served to a customer (customer sent a picture of the chicken to EHO). Staff stated that chicken was not checked with thermometer after cooking. Please use a thermometer to verify that chicken is cooked to 74 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired since April 15, 2025.Provide sanitizer and test sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Main cook line handwash sink was not operational; water was turned off due to a leak. Fix the handwash sink.2) Container of frozen chocolate milk was thawing in the front service handwash sink. Ensure handwash sink is available for handwashing at all times.
    • 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?
      • Mouse droppings were found underneath the front service handwash sink and basement cleaning supplies storage shelf.February 4, 2026, pest report noted that a dead mouse was found. Clean the mouse droppings and sanitize the area. Increase pest control
    • 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?
      • The back door of the kitchen requires vermin proofing, as there is a gap along the side of the door which could allow pests to enter.**February 21, 2025** The front door is also noted to have a gap.REQUIREMENT: Repair both doors and ensure no gap remains that could allow pests to enter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Old stickers and residue were found on clean food container.Rewash and sanitize the containers. 2) Dust build-up on the walk-in cooler fan cover. Clean fan cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up underneath the dishwasher and preparation tables. 2) Flour dust on pipes and wires by the chicken preparation table. 1 to 2) Clean these areas.3) No temperature charts for chicken, coolers and freezers were available. No records of dishwasher and sanitizer to verify that it's check daily. Check and record chicken, coolers. and freezer temperature daily. Check and record dishwasher temperature and sanitizer concentration daily.
  5. Risk Management Inspection

    3 infractions

    • 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) The back door of the kitchen requires vermin proofing, as there is a gap along the side of the door which could allow pests to enter.**February 21, 2025** The front door is also noted to have a gap.REQUIREMENT: Repair both doors and ensure no gap remains that could allow pests to enter.2) Poulin pest control records only date back to October 2024, leaving several months of no record.REQUIREMENT: The facility is required to maintain a monthly record for pest control - ensure this is completed. If using a 3rd party, request the record from the company.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • According to records, the grease trap appears to only be serviced last August 2024. A notable smell of sewer/grease trap was noted during the inspection.REQUIREMENT: Service the grease trap before a sewage back-up occurs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal mesh strainer had fraying starting close to where the handle connects.REQUIREMENT: Discard and replace the mesh strainer.
  6. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle at the front area was unlabelled. It is unknown if this was sanitizer, water, or another product.REQUIREMENT: To ensure no confusion, label all spray bottles so that the contents are known to all staff members.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The middle drawer of a 3-drawer hot-holding unit containing a whole roasted chicken which was not reaching hot holding temperature; the probed chicken was measuring 54.5 C.The lowest drawer was hotter than the middle drawer, so the chicken was relocated.REQUIREMENT: Ensure all hot-holding equipment is able to keep hot foods at 60C or higher. Verify that the hot-holding equipment is operating properly.
    • 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) The back door of the kitchen requires vermin proofing, as there is a gap along the side of the door which could allow pests to enter.REQUIREMENT: Repair this door and ensure no gap remains that could allow pests to enter.2) Poulin pest control records only date back to October 2024, leaving several months of no record.REQUIREMENT: The facility is required to maintain a monthly record for pest control - ensure this is completed. If using a 3rd party, request the record from the company.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • According to records, the grease trap appears to only be serviced last August 2024. A notable smell of sewer/grease trap was noted during the inspection.REQUIREMENT: Service the grease trap before a sewage back-up occurs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal mesh strainer had fraying starting close to where the handle connects.REQUIREMENT: Discard and replace the mesh strainer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility had a build-up of dirt, grease and debris in the following areas:- Light switches at the back prep area.- Hard to reach areas underneath the back freezers and prep areas.REQUIREMENT: Please routinely and thoroughly clean and sanitize these areas.
  7. Demand Inspection

    0 infractions

  8. Risk Management 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)?
      • Quat test strips could not be located at the time of the inspection. Please obtain Quat test strips and ensure they are stored in a location that staff of aware of and know how to use them. Quat test strips must be on-site to be able to test and verify the concentration of the Quat based surface sanitizer being used in the facility.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy located in the hot holding device had a temperature of 57C at the time of the inspection. The gravy is re-heated first before being placed in the hot holding device. Please ensure with a thermometer that the gravy is re-heated to at least 74C before placing in the hot holding device and ensure the device is set at the proper temperature to maintain the gravy at 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips could not be located at the time of the inspection. Please obtain Quat test strips and ensure they are stored in a location that staff of aware of and know how to use them. Quat test strips must be on-site to be able to test and verify the concentration of the Quat based surface sanitizer being used in the facility.

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