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Flirty Bird Nashville Hot Chicken

430 - 80 Longview Common SE Calgary AB T2X 4S7 · Food - General

Official record from Alberta →

Inspection summary

Flirty Bird Nashville Hot Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on July 30, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests 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.

  • 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 2 times across 2 separate inspections, most recently on January 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on January 9, 2025. 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?

  • 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 May 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 30, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on June 10, 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not wash their hands before putting on gloves to handle raw chicken. After removing the gloves, the staff member did not wash their hands until instructed to do so.Gloves do not replace handwashing. Staff must wash their hands before putting on gloves and immediately after removing them. Gloves must be changed between tasks, and proper hand hygiene must be performed each time gloves are changed.Proper glove use and handwashing requirements were discussed with staff during the inspection.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violation: Dirt, grease, and food buildup were significant under cooking equipment and in hard‑to‑reach areas. A strong oil odour was noted during the inspection. The following areas were identified as requiring thorough cleaning:1. Around the perimeter of the kitchen and underneath cooking equipment2. Chest freezers (top, sides, and bottom)3. Back door and dish area under the crates4. Sides of frying equipment5. Behind the frying equipment6. Floor and wall behind cooking equipment where oil was observedThe ventilation canopy was also heavily coated with thick grease and oil. Cleaning scheduled for June 12.Please deep clean the noted areas.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept in coleslaw located in prep cooler insert.Requirement: Keep scoop handle out of food to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Label on one sanitizer spray bottle located in the kitchen was completely faded.Requirement: Provide label on spray bottle to identify its contents
    • 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?
      • Pest control report available onsite was for Feb 11,2024.Requirement:Maintain up-to date pest control records on monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup under cooking equipment.b) Dirt build- up on floor in washrooms, toilet bowl in one washroom was dirty and paper dispenser was empty.Requirement:a) Clean the above noted area.b) Provide paper towels in the dispenser and maintain washrooms in a sanitary way.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Miscellaneous items like hair bands, wiping cloth and used water bottle were kept on chili sauce cans in back storage area.Requirement:Store personal and miscellaneous items separately from food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Pail supplying detergent to the dish washer was empty.Requirement: Provide detergent for the dish washer asap.
    • 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?
      • Pest control report available onsite was for July 2,2023.Requirement:Maintain update to date pest control records on monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris behind prep table located in front prep area.b) Accumulation of dirt in back area on grease trap, on floor near back door, and near dish washer.c) Heavy dirt buildup on floor in dining area.d) Dirt and food debris on the door railing of upright cooler.Requirement:Ensure that deep cleaning of the above-mentioned areas is done, and facility is maintained in sanitary way.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of quat measured more than 400 ppm in one of the spray bottles located in front prep area.b) No labels were provided on one spray bottle located in front prep area and two other spray bottles located in back prep area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm.b) Provide labels on spray bottles to identify their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement: Provide quat test strips.

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