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Fritou Chicken

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

Official record from Alberta →

Inspection summary

Fritou Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 12, 2024. The most recent inspection, on March 6, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 5 times across 4 separate inspections, most recently on March 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6, 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?

  • 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 5 times across 5 separate inspections, most recently on March 6, 2026. 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 2 times across 2 separate inspections, most recently on January 6, 2025. For example: 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?

  • 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 2 times across 2 separate inspections, most recently on January 6, 2025. 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.

5 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.

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