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Kim's Corn Dog & Chicken

G3 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

Official record from Alberta →

Inspection summary

Kim's Corn Dog & Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 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 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on January 23, 2025. 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 once on January 23, 2025. 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 once on January 23, 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 7 times across 5 separate inspections, most recently on September 24, 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Pending violation**No paper towel present at handsink. **Please ensure paper towel is present at all times for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending Violation**Cleaning required in the following areas: - Ventilation hood filters have a significant grease build up. - Utensil storage cart beside the deep fryer was dirty. - Hard-to-reach areas throughout the cook line such as underneath and behind the deep fryer.
  2. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Pending violation**Staff was not following proper manual dishwashing procedures. During the inspection, it was observed that dishes were not being sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Pending Violation**Chlorine test strips were not present onsite. **Ensure chlorine test strips are present onsite at all times to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Pending violation**No paper towel present at handsink. **Please ensure paper towel is present at all times for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Shelves and wall surfaces were unfinished wood.-seal/paint the raw, unfinished wood surfaces. All surfaces must be smooth, durable and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending Violation**Cleaning required in the following areas: - Ventilation hood filters have a significant grease build up. - Utensil storage cart beside the deep fryer was dirty. - Hard-to-reach areas throughout the cook line such as underneath and behind the deep fryer.
  3. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Single use containers without handles were stored inside flour and bread crumbs container under the prep table beside the beverage display cooler. - Operator removed the containers during inspection. **Please use containers with handles if storing inside and/or store in a clean food grade container.**Do not reuse single use items.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**Concentrartion of chlorine sanitizer in spray bottle was significantly high as the test strip bleached out. - Operator remade the solution and tested 100 ppm. **Please ensure chlroine sanitizer is maintained at 100 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**1. Two containers of fried chicken were measured 22.4*C and 24.1*C on the food cart beside the deep fryer. Staff said the fired chicken was at room temperaure for almsot 2 hours. - Operator discarded the chicken. 2. Cooked japchae noodles and dumplings measured 47.2*C and 45.1*C respectively in the hot holding in the back kitchen. - Operator discarded the noodle and dumplings during inspection. **Please ensure cooked high risk food is stored at 60*C or above at all times to prevent bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not following proper manual dishwashing procedures. During the inspection, it was observed that dishes were not being sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not present onsite. **Ensure chlorine test strips are present onsite at all times to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel present at handsink. **Please ensure paper towel is present at all times for handwashing.
    • 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?
      • Few mice droppings were observed in the corner beside the beverage cooler in front of the house. **Please clean and ensure proper pest control measures are in place. Note: reviewed past 3 months of pest control records - no pest activity noted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Shelves and wall surfaces were unfinished wood.-seal/paint the raw, unfinished wood surfaces. All surfaces must be smooth, durable and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas: - Ventilation hood filters have a significant grease build up. - Utensil storage cart beside the deep fryer was dirty. - Hard-to-reach areas throughout the cook line such as underneath and behind the deep fryer. 2. All ceiling vents were covered with foam sheet. Staff stated they covered the vents because it was cold inside. **Please remove foam sheet and clean the vents if dirty.
  4. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves and wall surfaces were unfinished wood.-seal/paint the raw, unfinished wood surfaces. All surfaces must be smooth, durable and non-absorbent.
  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was available for manual dishwashing or sanitizing surfaces. -obtain sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no dedicated handwashing sink in the food handling area-install a handwash sink beside the 2-compartment dishwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves and wall surfaces were unfinished wood.-seal/paint the raw, unfinished wood surfaces. All surfaces must be smooth, durable and non-absorbent.

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