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Monga Fried Chicken - Events

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

Official record from Alberta →

Inspection summary

Monga Fried Chicken - Events has been inspected 10 times by Alberta Health Services (Environmental Public Health) since August 22, 2025. The most recent inspection, on August 21, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on February 21, 2026. 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 3 times across 3 separate inspections, most recently on July 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several dry ingredients and cans of pop were stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operators placed the dry ingredients and the cans of pop on a crate at the time of the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially pork stew being held in an Instant Pot was found to be approximately 50 C. The pot was turned onto high heat warming setting and closed for 10-15 mins. After this time it was then at 68-72 C. Operator was told to check the temps of all foods more regularly to ensure the holding temp is staying consistent.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Laksa soup held on the electric hot holding unit measured 22°C.Food discarded.2. The display hot holding unit could not maintain 60°C or above.The staff was instructed not to use the hot holding unit.
  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Deep fried chickens were left on the counter with an internal temperature between 37.2°C to 51.5°C.2. Chicken were measured in the air-fryer at 48.1°C.3. Cooked chicken was kept in the fridge at 33°C resulting in the temperature of the fridge above 4°C.Food items were discarded.Ensure chicken is cooked at an internal temperature of 74°C and transported to the location at 60°C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temperature of the temporary handwashing sink water measured 13.6°C.The operator filled another water at 41°C into the temporary handwashing sink tank.Provide water that is warm enough to support effective handwashing while remaining safe and comfortable for users.
  9. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer was available onsite at the time of inspection.*Manager was able to obtain the probe thermometer for the event. Please ensure probe thermometer is also available.2) - Both air fryers were turned off at the time of inspection.- The temperature of chicken popcorn and chicken nuggets was measured at 38.1°C and 42.2°C, respectively. Staff reported the food had been cooked approximately 30 minutes earlier.*The air fryer was turned on, and the food was reheated to above 74°C, then placed in hot holding units maintained at temperatures above 60°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - There were no paper towels or hand soap provided at the temporary handwashing sink.*Staff brought the paper towel and soap dispenser at the temporary handwashing sink.
  10. Demand Inspection

    0 infractions

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