Skip to content
Loading map…

Nim's Fried Chicken

10 - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

Official record from Alberta →

Inspection summary

Nim's Fried Chicken has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on December 15, 2025, found no infractions.

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

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 5 times across 4 separate inspections, most recently on December 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on December 9, 2024. 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?

  • 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 2 separate inspections, most recently on December 9, 2024. 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 2 separate inspections, most recently on December 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on December 9, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wash cloths drying on freezer. Ensure wash cloths are dried in an area away from food and equipment.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were kept on the counter.The cleaning cloths were stored in a chlorine sanitizer bucket at 100 ppm.Ensure the cleaning cloths when not in use are stored in a sanitizer bucket at the correct concentration at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of chicken and a chicken batter were stored on the counter with a surface temperature of 3°C, 4°C and 14°C respectively, with no food handler at the food prep station.The food items were promptly stored in the walk-in cooler.
    • 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?
      • A hole was noted at the bottom left corner of the front exit door.Close the hole to prevent the entry of pests into 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?
      • Cardboards were lined on the prep counter.The carboards were removed and discarded.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The curtain dividers were accumulated with food debris.Wash the curtains
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were stored on the counter.2) Sanitizer solution bucket was measured at 10 ppm. Fresh sanitizer solution was prepared and measured 100 ppm and the cleaning cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 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?
      • A hole was noted at the bottom left corner of the front exit door.Close the hole to prevent the entry of pests into the facility.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was measured at 10 ppm.Fresh bleach solution was prepared at 100 ppm.
    • 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?
      • A hole was noted at the bottom left corner of the front exit door.Close the hole to prevent the entry of pests into the facility.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were kept on the counter.New cleaning cloths were kept inside the sanitizer bucket.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was strong. The chlorine test strip was bleaching off.Fresh sanitizer solution was prepared at 100 ppm.How to mix an approved sanitizer solution was sent to the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers without handles were stored in the bulk food bins and paprika spice.Use scoops that have handles and ensure the handles are not in direct contact with the bulk food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was measured at 8.1°C.Adjust or replace the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Portioned condiments were stored on the counter at room temperature.Store condiments in ice bath at 4°C or less during peak time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dipenser was empty.Additional paper towel was available and paper towel was promptly restocked.
    • 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?
      • A hole was noted at the bottom left corner of the front exit door.Close the hole to prevent the entry of pests into the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed.

Nearby inspected facilities

Own this business? Add a badge to your website