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Famous Chicken

127 First Avenue Spruce Grove AB T7X 2H4 · Food - General

Official record from Alberta →

Inspection summary

Famous Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on February 23, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 4 separate inspections, most recently on February 23, 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)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on February 23, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 June 11, 2025. 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 once on November 26, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 7, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled food, such as outdated potato salad, diced tomatoes that had mould on top and blackened pineapple - Still in the can were present. These were all discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are present.
  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • -a can of pineapple evidenced rust and dehydration from being old. Discarded
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -wiping cloths that are wet must be kept in sanitizing solution. Please print and post the wiping cloth guidelines. Link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -test strips for testing chlorine solution are not present. Please have these
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -wiping cloths that are wet must be kept in sanitizing solution. Please print and post the wiping cloth guidelines. Link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -a probe thermometer is not present for verifying the internal cooking temperature
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -remove unnecessary items from the premises-clean the pizza dough mixer after each use
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dustbane product being used is a disinfectant not a food grade sanitizer. Bleach being used was scented. Ensure that non-scented, non-fabric protector bleach is used. A jug of regular bleach was obtained and operator was instructed to sanitize using a 100 ppm concentration of chlorine sanitizer.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • An immediate second cook step was not occurring for preparation of Donair meat. Proper cooking procedures of Donair were discussed. Operator will now ensure second cook step occurs prior to cooling and storing Donair meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of onions and flour were stored on the floor. Ensure that all food items are stored off the floor. Food was moved off the floor. 2. Bowls were being used as scoops and stored directly in bulk food items. Ensure that scoops have a handle and are stored in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were open sauces stored at room temperature that stated "Refrigerate After Opening."Sauces were moved to the refrigerator.

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