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Cluck n Cleaver

210 - 151 Walden Gate SE Calgary AB T2X 0R2 · Food - General

Official record from Alberta →

Inspection summary

Cluck n Cleaver has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on August 18, 2025, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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.

  • 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 August 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 18, 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 4 times across 3 separate inspections, most recently on August 18, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on August 9, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on February 22, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in back prep area.(Repeat violation from previous inspection)Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not provided in small cooler in use to store portioned sauces located in front area.(Repeat violation from previous inspection)Requirement:Provide thermometer in the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under and in between equipment in front prep area.(Repeat violation from previous inspection)Requirement:Clean the above noted areas.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in front prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not provided in one prep cooler located in front area.(Repeat violation from previous inspection)Requirement:Provide thermometer in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One shelf in glass door cooler was lined with cardboard making surface rough and non-washable.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under equipment in front prep area.Requirement:Clean the above noted areas.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not provided in one prep cooler located in front area.Requirement:Provide thermometer in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dish washer was overflowing due to faulty spinner.Requirement:Repair or replace the spinner to stop overflow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under equipment in back dish washing and storage area.Requirement:Clean the above noted areas.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of glass door cooler located in the cooking area was 10 C.Requirement:Ensure that temperature of the cooler is maintained at 4C or less before storing perishable foods in it.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Single use straws were stored under hand washing sink in cooking area.b) Coke bottles were stored directly on floor in back area.Requirement:a) Do not store any utensils under hand washing sink to prevent contamination.b) Store food/drinks at least 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) No label was provided on sanitizer spray bottle located in cooking area.b) Concentration of quat measured 800 ppm in second sanitizer spray bottle located in cooking area.Requirement:a) Provide label on spray bottle to identify its contents.b) Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Temperature of glass door cooler located in cooking area was 13.2C and internal temperature of perishable foods stored in this cooler were: deep fried chicken at 8.9C, 11.3C, cheese curds at 13 Cb) Digital thermometer installed on this glass door cooler was showing incorrect temperature.Requirement:a) Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Chicken at 11.3C and cheese curds at 13 C were discarded.-Chicken at 8.9 C was moved to another cooler.b) Provide accurate thermometer for the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of coleslaw stored on ice was 9.5C located in cooking area.Requirement:Ensure that coleslaw is stored at 4C or less.coleslaw was moved to the cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of meat juices at the bottom shelf of upright cooler located in back area.Requirement:Clean the bottom shelf of this cooler.

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