The Chick Pea
212 - 202 6 Avenue SW Calgary AB T2P 2R9 · Food - General
Inspection summary
The Chick Pea has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 14, 2024. The most recent inspection, on April 16, 2026, recorded 2 infractions.
2 of 4 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: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 once on May 8, 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 2 times on April 16, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on May 8, 2025. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a bag of sugar and a bag of onions stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag of sugar and onions on the shelf at the time of the inspection.
- 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 available at the hand sink in the back area. Hand sinks must be readily equipped with paper towels to perform proper hand hygiene. The operator placed paper towels in the holder at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer solution measured more than 1000ppm. The concentration of bleach should be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. Use 1/2 a teaspoon of bleach per litre of water and use chlorine test strips to confirm the concentration. The operator remade the bleach sanitizer solution and measured 200ppm at the time of the inspection. An AHS document on how to mix a sanitizer solution was provided to the operator.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- An unused meat cone was found in the walk-in cooler. The meat cone was still frozen and had a surface temperature of 0C. Meat cones must remain frozen until it is placed on the rotating spit to prevent the growth of bacteria. Ensure the meat cones remain in the freezer and do not thaw in the cooler. The operator placed the meat cone in the freezer at the time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
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