Master K Chicken
402 Merganser Drive W Chestermere AB T1X 1K5 · Food - General
Inspection summary
Master K Chicken has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on September 11, 2026, recorded 2 infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.
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.
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 3 times across 3 separate inspections, most recently on September 11, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on October 1, 2025. 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 November 17, 2023. For example:
Are chemicals stored and handled in a safe manner?
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 3 separate inspections, most recently on September 11, 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.
6 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fried chicken was being held at room temperature. It was placed into cooler during the inspection. Ensure chicken is cooled rapidly. High risk food must be stored under temperature control (below 4 degrees Celsius or above 60 degrees Celsius).
- 23. Is the facility maintained in a clean and sanitary condition?
- Main areas and prep surfaces were very clean. Additional cleaning was required in the following areas:- Tops of coolers, as there was an accumulation of dust in this area.- Flooring in hard to reach areas including around table legs and under prep tables- Caulking around sink
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fried chicken was being held at room temperature. Operator stated it was cooling. Chicken was placed into fridge during the inspection. Ensure high risk food is cooled rapidly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes used for drinks and ice at front were not being properly sanitized. Ensure dishes are sanitized in an approved sanitizer such as 100ppm chlorine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard by breading table had come off wall. Please re-attach.
- 23. Is the facility maintained in a clean and sanitary condition?
- Curtain used to seperate back of house from front is dirty. Please clean and ensure this is added to a regular cleaning schedule.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- 1. The tool used for cutting raw chicken was attached to an unfinished piece of wood. Please finish wood piece so that it is impervious to moisture and easy to clean. 2. There is a carpet on floor in front prep area. Remove this carpet as it is porous and cannot be properly cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The white stand up freezers had an accumulation of food debris. Please clean.2. Floor at front had a buildup of dirt under rubber mat. Please clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bottle of chlorine sanitizer in kitchen was not labelled. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Several bus bins of fried chicken were being held at room temperature. Chicken was placed into cooler during inspection. Ensure chicken is held below 4 degrees Celsius or above 60 degrees Celsius at all times. 2. Chicken was thawing at room temperature. Thawing must be done in the cooler, under cold running water, or as part of the cooking process. It was placed under cold running water during the inspection.
- 09. Are chemicals stored and handled in a safe manner?