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Cristy's Rotisserie Chicken

65 - 3800 Memorial Drive NE Calgary AB T2A 2K2 · Food - General

Official record from Alberta →

Inspection summary

Cristy's Rotisserie Chicken has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on August 13, 2026, recorded 1 infraction.

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

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.

  • 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 3 times across 3 separate inspections, most recently on August 13, 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 June 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 17, 2024. 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 once on June 17, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer for the front service area measured 10ppm chlorine. The sanitizer was recently made and additional bleach was added. Solution measured 100ppm chlorine after more bleach was added.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer solution was measured at 0ppm.- Ensure surface sanitizer concentration is monitored and refreshed when needed.- Solution was remade and retested at 100ppm (1/2 teaspoon of chlorine for 1 litre of water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer did not turn on.- Replace the battery or get a new probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic vinyl wrap is peeling and still on the ice machine and the front swing door of the deep fryer (furthest to the right).- Remove the vinyl wrapping from the equipment to ensure surface is smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning needed under the dish washing sinks and around the grease trap area.- Ensure area is deep cleaned to remove any excess grease, dirt, and debris build up.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored directly on food prep counters. As discussed, store all cleaning cloths in a container of sanitizer during use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *further cleaning is required at back of kitchen areas as discussed*1) Heavy build up of grease inside and on either sides of the deep fryer.2) Raw meat trolley in the walk-in cooler have build up of organics and grease.3) Grease build up under the dish sinks.4) Food debris build up along the floor edge under the front steam table.REQUIREMENT:Clean the above mentioned areas.

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