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Fritou Chicken 130

33 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General

Official record from Alberta →

Inspection summary

Fritou Chicken 130 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on March 3, 2026, recorded 5 infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on March 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 3, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 3, 2026. 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 6 times across 5 separate inspections, most recently on March 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times on June 14, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site.Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day. ** This was still a concern during today's inspection. Staff onsite indicated that he was using Mr Clean on food contact surfaces which is not a food grade sanitizer.Please discontinue Mr. Clean and switch to bleach/water at 100ppm (1/2 tsp bleach/1 litre water).
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle not labelled.Ensure bottles are labelled to indicate their contents. All staff must know what chemicals are in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers in the kitchen were not operational.*Please repair these coolers or remove them.Raw chicken was found in a large garbage bucket "marinating" in warm water as per the conversation with the staff member onsite.Staff stated that the frozen chicken was placed in the bucket of hot water to marinate.Chicken was 25C and was asked to be discarded during inspection.**Chicken must be defrosted under running, cold water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff unaware of proper dishwashing procedures.Staff indicated the dishes were not being sanitized after washing.**Please follow the proper dishwashing method which is wash with soap and water, rinse with clean water and sanitize with 100ppm bleach water
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the kitchen needs a thorough cleaning and sanitizing.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site.Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day. ** This was still a concern during today's inspection. Staff onsite indicated that he was using Mr Clean on food contact surfaces which is not a food grade sanitizer.Please discontinue Mr. Clean and switch to bleach/water at 100ppm (1/2 tsp bleach/1 litre water).
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle not labelled.Ensure bottles are labelled to indicate their contents. All staff must know what chemicals are in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers in the kitchen were not operational.*Please repair these coolers or remove them.Raw chicken was found in a large garbage bucket "marinating" in warm water as per the conversation with the staff member onsite.Staff stated that the frozen chicken was placed in the bucket of hot water to marinate.Chicken was 25C and was asked to be discarded during inspection.**Chicken must be defrosted under running, cold water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff unaware of proper dishwashing procedures.Staff indicated the dishes were not being sanitized after washing.**Please follow the proper dishwashing method which is wash with soap and water, rinse with clean water and sanitize with 100ppm bleach water
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the kitchen needs a thorough cleaning and sanitizing.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site.Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle not labelled.Ensure bottles are labelled to indicate their contents. All staff must know what chemicals are in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty below shelves.Clean noted area. Ensure all surfaces are clean and well maintained.
  4. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler bare handling raw chicken indicated hands are washed by immersion in a bucket of water.Hands must be washed with soap under warm running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no soap or paper towel in dispensers in the kitchen. Despite the lack of a designated handwash sink, soap and paper towel dispensers must be installed at the dishwashing sink so that food handlers can wash their hands after handling raw chicken and in between other tasks that require handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both the soap and paper towel dispensers at the sink in the front of house area were empty.Re-fill or replace these dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwashing sink in the kitchen.Food handlers are unable to wash hands.A previously installed sink that was not in compliance with city codes has been removed. Install a suitable handwashing sink that complies with the city's safety code for plumbed fixtures.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The only sinks available to wash and sanitize dishes did not have hot water.Fix / repair sinks and ensure hot water is available for proper dishwashing.
  5. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet leaking at triple sink.Hand sink not draining well.All plumbing must be in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Upper section of kitchen walls and ceiling around vents is dirty.Fan and wall in walk-in cooler are dirty.Clean noted areas.

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