Ogam Chicken
101 Sunset Boulevard SE Diamond Valley AB T0L 2A0 · Food - General
Inspection summary
Ogam Chicken has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 1, 2025. The most recent inspection, on November 10, 2025, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
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 across 2 separate inspections, most recently on October 7, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 October 1, 2025. 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 7 times across 4 separate inspections, most recently on November 10, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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 2 times across 2 separate inspections, most recently on October 7, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
4 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris accumulation noted on the outside of the blue flour bin by the deep fryer. - Bin to be cleaned or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management 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?
- There was peeling drywall on the wall behind the 3-compartment sink. There was also a hole in the wall.- Ensure that the wall is finished in a manner that makes it smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris accumulation noted on:1) The outside of the blue flour bins under the central prep table.2) On the magnetic knife rack above the 3-compartment sink.3) On the spray wand handle at the 3-compartment sink.- Areas to be cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips available at the time of inspection.- Ensure that there are chlorine test strips available to monitor sanitizer concentrations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The handwashing sink was obstructed at the time of inspection. There was a floor mixer being stored in front of the sink and cleaning cloths and gloves being stored in the sink.- Ensure that the handwashing sink is always accessible for use.2) There was no soap available at the handwashing sink. Paper towel was jammed in the dispenser.- Ensure that the handwashing sink is stocked with soap and paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was peeling drywall on the wall behind the 3-compartment sink. There was also a hole in the wall.- Ensure that the wall is finished in a manner that makes it smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris accumulation noted on:1) The outside of the blue flour bins under the central prep table.2) On the magnetic knife rack above the 3-compartment sink.3) On the spray wand handle at the 3-compartment sink.- Areas to be cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer in the spray bottle was too strong and bleached out the chlorine test strip.- Ensure that chlorine sanitizer is mixed and used at 100ppm. Corrected during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- The chlorine sanitizer spray bottle was not labeled at the time of inspection.- Ensure that all chemical containers are labeled to identify its contents. Corrected during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips available at the time of inspection.- Ensure that there are chlorine test strips available to monitor sanitizer concentrations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The handwashing sink was obstructed at the time of inspection. There was a floor mixer being stored in front of the sink and cleaning cloths and gloves being stored in the sink.- Ensure that the handwashing sink is always accessible for use.2) There was no soap available at the handwashing sink. Paper towel was jammed in the dispenser.- Ensure that the handwashing sink is stocked with soap and paper towel.
- 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) There was peeling drywall on the wall behind the 3-compartment sink. There was also a hole in the wall.- Ensure that the wall is finished in a manner that makes it smooth and easily cleanable. 2) There was no lighting present in the walk-in dry storage unit. - Sufficient lighting required.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food debris accumulation noted on:1) The outside of the blue flour bins under the central prep table.2) On the magnetic knife rack above the 3-compartment sink.3) On the spray wand handle at the 3-compartment sink.- Areas to be cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?