Skip to content
Loading map…

Gogo Chicken

1 - 3616 52 Avenue NW Calgary AB T2L 1V9 · Food - General

Official record from Alberta →

Inspection summary

Gogo Chicken has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on July 15, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on May 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on July 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on July 15, 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was stored in container of standing room temperature water near cooked rice downstairs and upstairs. - Store the scoop in ice bath or sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Manual dishwashing of glassware and some utensils occurring in the sink in the bar area in the front. All of these items were staff utensils. - Please take all re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the 2-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately. Ensure at least one compartment is dedicated to handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A heavy accumulation of grease observed behind the deep fryers in the kitchen. - Clean and maintain in a clean and sanitary manner.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer prepared at the time of inspection. Ensure a sanitizer solution such as chlorine at 100 ppm is prepared and available at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several single-use disposable gloves were observed on surfaces. - Do not re-use single-use gloves. Discard after each use or when they become contaminated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitation step during dishwashing is done in a bucket and not in the second compartment of the sink. - Must use the sink for sanitizing. All equipment and utensils must be fully submerged into the sanitizer solution for at least 2 minutes after washing and rinsing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease observed on the ceiling and behind the deep fryers in the kitchen. - Clean and maintain in a clean and sanitary manner. Change ceiling tiles if they cannot be cleaned.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease observed on the ceiling in the kitchen. - Clean and maintain in a clean and sanitary manner. Change ceiling tiles if they cannot be cleaned.
  4. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single-use gloves are being re-used. - Do not re-use single-use gloves. Single-use gloves are for a single use and must be discarded once taken off or contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in large rice cooker under hot holding was measured at 45C. - All perishable foods under hot holding must be maintained at a temperature of 60C or greater. Do not use the rice cooker for hot holding if it cannot maintain the temperature at 60C or higher. - Discard the rice.
    • 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 the handwashing sink in the kitchen was blocked. There was a hose attached to the hand sink making it unavailable for handwashing. - Remove the hose and ensure the hand sink is accessible and available for handwashing 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?
      • Hot water tap at the 2 -compartment sink is in disrepair. - Please fix. All plumbing fixtures must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust and grease observed on the ceiling in the kitchen. - Clean and maintain in a clean and sanitary manner. Change ceiling tiles if they cannot be cleaned.

Nearby inspected facilities

Own this business? Add a badge to your website