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Fritou Chicken

130 - 155 Carrington Plaza NW Calgary AB T3P 1Y3 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/ items require cleaning:1. The ventilation hood filters
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 04,2026 - Cooler measured at 8.5 degrees C. -The use of the cooler has been discontinued and the operator indicated repairs have been scheduledMarch 03, 2026The top inserts of the sandwich cooler measured at 7.1 degrees C. **The operator turned down the temperature setting during the inspection. Monitor the cooler to ensure it can maintain adequate temperatures of 4 degrees C or below, discontinue the use and repair if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/ items require cleaning:1. The ventilation hood filters2. The bulk food containers.Please have these items cleaned and increase the overall frequency for cleaning these items.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top inserts of the sandwich cooler measured at 7.1 degrees C. **The operator turned down the temperature setting during the inspection. Monitor the cooler to ensure it can maintain adequate temperatures of 4 degrees C or below, discontinue the use and repair if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/ items require cleaning:1. The ventilation hood filters2. The bulk food containers.Please have these items cleaned and increase the overall frequency for cleaning these items.
  4. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the sandwich cooler, At the bottom,The cheese slices were measured at 9 degrees C while the cheese was measured at 6.8 degrees C. Both the cheeses were placed in a working cooler.At the top, The tomatoes, lettuce was measured at 8 degrees and 10 degrees respectively.The food from the sandwich cooler was removed and placed in a working cooler.The ambient temperature of cooler was measured at 8 degrees C.-Please get the sandwich cooler fixed and do not store any perishable food items until the cooler is fixed.
    • 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 records were unable to be located. Please provide.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No food permit was displayed.-Ensure that the food permit is stored in conspicuous place where it is visible to customers/patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a manner that the scoops do not come in contact with food in order to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was being used a food liner to store coleslaw containers on top of it.-Please don't use cardboard as a liner as it is an uncleanable surface.Grease and food debris were observed in the area under the fryers.-Please clean the area.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken gravy in a pot on the stove was measured at 41 degrees C.When asked by the inspector, the operator mentioned that they were leaving the gravy in the pot until it cooled down and then were placing it in the cooler. the pot was left on the stove after the stove was turned off.The gravy was reheated at 74 degrees C and was placed inside a hot holding unit.-Ensure that the gravy is properly cooled using shallow pans and ice wands and the if it is to be used immediately then the gravy should be stored in hot holding unit at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the sandwich cooler, At the bottom,The cheese slices were measured at 9 degrees C while the cheese was measured at 6.8 degrees C. Both the cheeses were placed in a working cooler.At the top, The tomatoes, lettuce was measured at 8 degrees and 10 degrees respectively.The food from the sandwich cooler was removed and placed in a working cooler.The ambient temperature of cooler was measured at 8 degrees C.-Please get the sandwich cooler fixed and do not store any perishable food items until the cooler is fixed.
    • 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 records were unable to be located. Please provide.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No food permit was displayed.-Ensure that the food permit is stored in conspicuous place where it is visible to customers/patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops were being stored inside the food containers.-Ensure that the scoops are stored in such a manner that the scoops do not come in contact with food in order to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was being used a food liner to store coleslaw containers on top of it.-Please don't use cardboard as a liner as it is an uncleanable surface.Grease and food debris were observed in the area under the fryers.-Please clean the area.
  6. Monitoring Inspection

    3 infractions

    • 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?
      • Facility is not taking or recording temperatures when cooking, reheating, and hot holding gravy
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy is heated in a hot holding unit. Unclear if hot holding unit is adequate to heat gravy to required cook temp of 71C or reheat temp of 74C. Cook gravy on the stove top and ensure adequate final cook temp before placing in hot holding unit. Ensure that hot holding unit maintains 60C.
    • 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 records were unable to be located. Please provide