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Fritou Chicken

109 - 216 Saddletowne Circle NE Calgary AB T3J 0C9 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bags of French Fries were stored in room temperature by the deep-frying area. The inspector informed the operator that all high-risk food items, including raw French Fries, must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The drinks cooler beside the walk-in cooler was measured at 10°C. The cooler had sauces stored in the cooler. Please ensure that the cooler is able to maintain a temperature of 4°C or below. Otherwise, only canned drinks can be stored in the cooler and no high-risk food (including sauces, etc.).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***1. Ceiling tiles, air vents and wall above the food preparation area were visibly dirty, with dust and debris buildup. Please clean air vents, walls, and ceiling tiles.2. Heavy accumulation of grease and oil was noted on the ventilation hood in the back kitchen. Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard boxes were being used as a storage container for their dry spices. Please use proper containers that are smooth, easily cleanable, and impervious to moisture.
  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?
      • Soap dispenser at the kitchen hand sink was broken and empty. Operator was using soap dispenser at the dishwashing sinks.ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***1. Ceiling tiles above the dishwashing area were not in place/missing. - Please install missing ceiling tiles.2. Ceiling tiles, air vents and wall above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents, walls, and ceiling tiles.3. Heavy accumulation of grease and oil was noted on the ventilation hood in the back kitchen. - Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule.4. Water damage was noted on the wall underneath the dishwashing sink. Paint was chipping off the wall.- Please repair and repaint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1. Dust and grease build-up was noted on the wire shelves in the back kitchen.- Please clean area or replace the wire shelves. Include regular cleaning of racks in routine cleaning.**June 10, 2025: As per the operator, wire shelves are to be replaced.2. Buildup of oil, grease, and food debris was noted in areas including but not limited to underneath the deep fryer, underneath the pizza oven, on wall behind hot holding unit, on fan near the ice machine, and in hard-to-reach areas around the facility.- Please thoroughly clean all areas.**June 10, 2025: Areas underneath the pizza oven and deep fryer were cleaned. Please ensure to clean the wall behind the hot holding unit, fan near ice machine, and hard-to-reach areas.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty washcloths were stored on food prep tables in the kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, improper storage of food products was observed: 1. Raw meat was stored directly in open containers, without proper coverings. 2. Raw produce was piled directly on the shelving racks. 3. Open containers of meat items and raw vegetables were stored directly on the floor.- Cover all food products and store in a sanitary manner to prevent from any contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal coffee cup was placed on the food prep table. Operator discarded the cup during inspection.- Store personal items away from food and food prep areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Multiple open and partially used metal cans containing food were stored in the prep line cooler. Operator voluntarily transferred the product to food-grade containers during inspection.- Operator is to ensure, once canned food item is opened, food should then be transferred to a food-grade container.2. Plastic portion cups were used as scoops and stored inside the bulk containers. - Ensure to use scoops with handles and all scoops are to be stored away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:The probe thermometer provided was not operational as the battery had died. Please replace battery and ensure thermometer is in good working order.**May 21, 2025: Probe thermometer was not operational at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced lettuce was stored uncovered on food prep table. Temperature was measured at 12.6C. Operator discarded the food.- Ensure food temperature is maintained at or below 4C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Improper manual dishwashing practice noted during the inspection. Operator stated utensils are only washed, rinsed and air-dried.- Ensure dishes and utensils are washed, rinsed and SANITIZED using 100ppm bleach solution or 200ppm QUAT solution. Verify concentration of sanitizer using test strips.**May 29, 2024: staff did not conduct sanitize step in manual wash procedure.**May 21, 2025: Staff did not perform sanitizing step while demonstrating dishwashing procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Access to hand sink in the kitchen was obstructed as garbage bin was placed in front of the sink. Operator relocated the bin.2. Soap dispenser at the kitchen hand sink was broken and empty. Operator was using soap dispenser at the dishwashing sinks.ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Some shelving racks in the walk-in coolers were noted to be rusty.- Please replace shelving racks to ensure that they are smooth and cleanable.**May 21, 2025: Shelving racks were rusted and had visible buildup of food residue so no longer in a state that is easily cleanable. Please replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tiles above the dishwashing area were not in place/missing. - Please install missing ceiling tiles.2. Ceiling tiles, air vents and wall above the food preparation area were visibly dirty, with dust and debris buildup.- Please clean air vents, walls, and ceiling tiles.3. Heavy accumulation of grease and oil was noted on the ventilation hood in the back kitchen. - Please clean ventilation hood and include regular cleaning of canopy filters in the cleaning schedule.4. Water damage was noted on the wall underneath the dishwashing sink. Paint was chipping off the wall.- Please repair and repaint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1. Dust and grease build-up was noted on the wire shelves in the back kitchen.- Please clean area or replace the wire shelves. Include regular cleaning of racks in routine cleaning.2. Buildup of oil, grease, and food debris was noted in areas including but not limited to underneath the deep fryer, underneath the pizza oven, on wall behind hot holding unit, on fan near the ice machine, and in hard-to-reach areas around the facility.- Please thoroughly clean all areas.
  4. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:The probe thermometer provided was not operational as the battery had died. Please replace battery and ensure thermometer is in good working order.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored in the domestic GE cooler measured 13-15C. Staff advised that the food had just been restocked inside. Relocate the food to a cooler to maintain perishable food at 4C or lower. Do not use GE cooler for perishable food storage until it is repaired and can maintain foods at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Improper manual dishwashing practice noted during the inspection. Operator stated utensils are only washed, rinsed and air-dried.**Ensure dishes and utensils are washed, rinsed and SANITIZED using 100ppm bleach solution or 200ppm QUAT solution. Verify concentration of sanitizer using test strips.**May 29, 2024: staff did not conduct sanitize step in manual wash procedure.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION:A cloth office chair was present in the kitchen prep area and it was covered with food debris and difficult to clean/sanitize. Please remove the chair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Some shelving racks in the walk-in coolers were noted to be rusty.**Please replace shelving racks to ensure that they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION (CORRECTED DURING INSPECTION):Plastic pizza savers (for stacking boxed pizzas) were being reused. Do not reuse single-use items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:Grease build-up was noted on the shelving racks in the walk-in cooler. **Please clean area.**Include regular cleaning of racks in routine cleaning.
  5. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/soiled counter cloths were not stored in a sanitizer between use. Replace cloths and store used ones in a sanitizer between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) A half-eaten plate of staff personal food was stored directly on top of food for public consumption. Do not consume foods while preparing/handling foods. Store personal foods in separate area that will not contaminate food and food surfaces.2) Staff dried hands on towel that was tucked into apron. Please remind staff to wash hands at designated hand washing sinks and use soap and paper towels. Remove towels from aprons.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A half-eaten plate of staff personal food was stored directly on top of food for public consumption. Do not consume foods while preparing/handling foods. Store personal foods in separate area that will not contaminate food and food surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle were not labelled to indicate their contents. Please label chemical bottles with their respective contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The probe thermometer provided was not operational as the battery had died. Please replace battery and ensure thermometer is in good working order.2) Perishable foods were stored at room temp; a bowl of fried chicken on the counter measured 14-16C, container of gravy @ 38C. Staff advised they were to be thrown away (discarded). Store perishable foods at 4C or lower, or 60C or higher.3) The upright condiment cooler measured 8-9C. Please adjust/repair so perishable foods are stored at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Improper manual dishwashing practice noted during the inspection. Operator stated utensils are only washed, rinsed and air-dried.**Ensure dishes and utensils are washed, rinsed and SANITIZED using 100ppm bleach solution or 200ppm QUAT solution. Verify concentration of sanitizer using test strips.**May 29, 2024: staff did not conduct sanitize step in manual wash procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the hand sink was empty. Please restock.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A cloth office chair was present in the kitchen prep area and it was covered with food debris and difficult to clean/sanitize. Please remove the chair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Several shelves for equipment storage were lined with old/dirty cardboard. Please remove cardboard as it is not easily cleanable/washable.2) Surface of a chest freezer which was used for food prep was rusted. Please remove/replace or refinish so area is smooth, nonabsorbant and easily cleanable as necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATING VIOLATION:Some shelving racks in the walk-in coolers were noted to be rusty.**Please replace shelving racks to ensure that they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A chest freezer door seal was damaged/falling apart and no longer in a state that was easily cleanable. There was an accumulation of old food debris on the seals and handle area. Please repair/replace as necessary.2) Plastic pizza savers (for stacking boxed pizzas) were being reused. Do not reuse single-use items.3) Dry ingredient bins were missing proper lids and were covered with dirty cardboard. Remove cardboard and obtain washable foodgrade lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:1. Grease build-up was noted on the handles of the prep coolers.**Please clean handles.**Include regular cleaning in cleaning schedule.**May 29, 2024: this includes the walk-in cooler and handle areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATIONS:1. Grease build-up noted on ventilation hood above the deep fryer.**Please clean area.**Increase frequency of cleaning ventilation hood to prevent grease build up and fire hazard.2. Grease build-up was noted on the shelving racks in the walk-in cooler. **Please clean area.**Include regular cleaning of racks in routine cleaning.3. Build-up of food debris was noted on the floor under the shelving in the walk-in cooler.**Please clean4. Grease build-up noted in the hard-to-reach area under the 2-compartment sink.**Please clean