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Monga Fried Chicken

103 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

Official record from Alberta →

Inspection summary

Monga Fried Chicken has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on February 19, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on February 19, 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?

  • 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 across 2 separate inspections, most recently on November 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on November 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times on November 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on November 27, 2025. 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

  1. Demand Inspection

    1 infraction

    • 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 were observed on the floor behind the three-door cooler and freezer. Please pull-out equipment from the walls and safely clean up any droppings. Clean and sanitize all areas affected by droppings.
  2. Demand Inspection

    1 infraction

    • 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 were observed on the floor behind the three-door cooler and freezer. Please pull-out equipment from the walls and safely clean up any droppings. Clean and sanitize all areas affected by droppings.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food safe surface sanitizer was not prepared at the time of the inspection. A 100ppm chlorine-based sanitizer was prepared at the time of the inspection.Please ensure a food safe sanitizer is always prepared when food handling is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was observed sitting on a food preparation surface. please ensure that personal items are stored in a designated location away from food storage and/or preparation surfaces to reduce the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored inside the ice machine. The ice scoop was removed at the time of the inspection. Please ensure the ice scoop is stored outside of the ice machine in a clean and sanitary container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand washing sink was obstructed by items stacked in front of the hand washing sink. Staff indicated they do not use this hand washing sink. All hand washing sinks must be free from obstruction and stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to allow for frequent and proper hand washing by food handlers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A sheet of plastic was taped to the ice machine lid. This is not a cleanable surface and was removed at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored between a prep table and wall. This is not a sanitary manner of storing knives as the space between the table and wall cannot be properly cleaned. Please store knives in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility requires a deep clean. Please pay special attention to the following areas:- The hand sink taps/basins - The floor and wall under and behind the cook line- The mechanical ventilation baffles and hood - The curtains between the kitchen and dining room as well as under the prep table in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Outstanding violation)- Deep cleaning is required in hard-to-reach areas, including but not limited to below and around the dishwashing area, coolers, and freezers.*Please ensure facility is maintained in a safe and sanitary manner to prevent harborage of pest and to protect food from ay cross contamination.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Deep cleaning is required in hard-to-reach areas, including but not limited to below and around the dishwashing area, coolers, and freezers.*Please ensure facility is maintained in a safe and sanitary manner to prevent harborage of pest and to protect food from ay cross contamination.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Chlorine based sanitizer from the spray bottle was tested as 1000 ppm. The food safe concentration of chlorine is 100 -20 ppm.*The violation was corrected onsite. 1000 ppm is not a food safe sanitizer and require further step to use clean wet wiping cloth to wipe all the counter to remove any residue of chemical. Otherwise, it can contaminate food.**Staff was shown how to make correct food safe sanitizer: 100 ppm of chlorine (1/2 teaspoon of bleach per liter of water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Bowls were observed being used as scoops in some of the bulk containers, and scoops were in other. The handle was touching the raw ingredients.* Staff removed the bowl and replaced with the scoops with handle.**To protect the bulk food from contamination, please ensure bulk dry ingredients scoops are stored in one of the following manners:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean scoop each time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Deep cleaning is required in hard-to-reach areas, including but not limited to below and around the dishwashing area, coolers, and freezers.*Please ensure facility is maintained in a safe and sanitary manner to prevent harborage of pest and to protect food from ay cross contamination.

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