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Koko Cups / Chicko Chicken

1 - 2015 4 Street SW Calgary AB T2S 1W6 · Food - General

Official record from Alberta →

Inspection summary

Koko Cups / Chicko Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on May 7, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 3 times on July 8, 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 2 times across 2 separate inspections, most recently on April 29, 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 once on April 29, 2026. 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?

  • 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 July 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 3 separate inspections, most recently on April 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. 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?
      • Flooring near dishwashing area and floor below walk in freezer door in the walk in cooler is in disrepair. Repair.
  2. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bamboo mats used for rolls, that are also used for non acidified rice, are not covered with plastic wrap. Cover bamboo mats with plastic wrap before rolling rolls as they are not smooth and easily cleanable and can cause growth on the surface AND change every 2 hours to reduce pathogen growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was cooked fish cake and egg in the hot holding unit. Measured 40C. Ensure the hot holding unit is at or above 60C.2. The facility does not have a hot holding unit to store fried chicken in when there are large orders, take out or to keep up with demand. Purchase hot holding unit.3. Rice scoop was stored in room temperature water, measured 23 degrees C. Ensure rice scoops are stored below 4, above 60C or in sanitizer.
    • 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?
      • Mouse droppings located beside high sense cooler and in walk in cooler floor corners. Ensure all of these areas are cleaned. Pest control records onsite. Follow all recommendations by pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring near dishwashing area and floor below walk in freezer door in the walk in cooler is in disrepair. Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of food debris on the floor along the walk in cooler wall, and under the walk in cooler door, groves in the floor, and hard to reach areas of the floor. Ensure these areas are cleaned.
  3. 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?
      • July 29, 2025: There was no paper towels available in either the customer washroom or the staff washroom. Napkins were placed in the customer washroom during inspection. July 8, 2025:Several paper towel rolls were not being stored in the dispensers.Either obtain paper towels that fit the existing dispensers, or install new paper towel dispensers that fit the paper towel available in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket for the walk-in freezer was falling off. Additionally, there was ice accumulation on surfaces and food containers in the walk-in freezer and ice on the floor of the walk-in cooler by the walk-in freezer.Have the walk-in freezer gasket replace and the freezer serviced.
  4. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine based food contact surface sanitizer (Suma Diversol BXA) in spray bottles in the facility was undetectable.Solution was remade and then concentration measured 100 ppm. Ensure that solution is made often enough to maintain concentration at required level (100-200 ppm for chlorine).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were being stored on counter tops.Reusable wiping cloths must be stored in sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Soiled ice scoop was being stored in the ice machine, with the handle directly in contact with the ice.Scoop was removed from the ice machine and instructed to be cleaned and sanitized, and then stored outside the ice machine in a way that protects it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were in contact with food products in bulk food storage containers.Either store scoops outside of bulk food storage containers, or store scoops so that the handles are not in contact with the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing take-out containers were being stored directly on the floor of the basement storage area.Food and food containers must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to help protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw shell eggs were being stored above ready to eat food in the walk-in cooler.Store raw shell eggs and raw meat below and away from ready to eat food to help protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine based food contact surface sanitizer in wiping cloth bucket by the three compartment sink was too strong (greater than 1000 ppm).Solution was diluted until the concentration measured 100 ppm. Ensure that solution is made according to the manufacturer's instructions and that test strips are used to verify the concentration after the solution is made.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut raw potatoes were soaking in water at room temperature. Internal temperature measured 18 degrees Celsius.Potatoes were moved into refrigeration. Perishable food must not be stored at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Built-in drain plug for the middle dishwashing basin was not holding water. Drain plugs available did not hold water.Well-fitting drain plugs are required for proper dishwashing. Obtain three well-fitting drain plugs for the three compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several paper towel rolls were not being stored in the dispensers.Either obtain paper towels that fit the existing dispensers, or install new paper towel dispensers that fit the paper towel available in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Records show that the grease interceptor was last cleaned December 3, 2024. Grease interceptors must be maintained in order to help prevent backup. Grease interceptors should be cleaned at least once every 4 weeks. Either provide documentation of recent grease interceptor cleaning, or have the interceptor cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket for the walk-in freezer was falling off. Additionally, there was ice accumulation on surfaces and food containers in the walk-in freezer and ice on the floor of the walk-in cooler by the walk-in freezer.Have the walk-in freezer gasket replace and the freezer serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The protective wrapping for shipping was still present on exterior surfaces of the ice machine.Remove protective shipping wrapping from surfaces of the ice machine.
  5. Initial Inspection

    0 infractions

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