Wow Bakery & Chicken

7135 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

4 inspections

1. Demand InspectionMar 18, 2026

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) No surface sanitizer available in the kitchen at the time of inspection. 2) Wet and soiled cleaning cloths were placed on food contacted surfaces. There was not sanitized detected in them. 1-2) Ensure a sanitizer solution such as a chlorine solution at 100 ppm is available at all times during the operating hours. For best practice, Store cleaning cloths in the sanitizer solution or soak with sanitizer. The solution must be changed at adequate intervals i.e. when the solution is less than 100 ppm or when it become cloudy.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Improper glove use. Staff member noted they sanitize single use glove using chlorine sanitizer. - Gloves must be changed any time they become contaminated. Single-use gloves are for a single use and must be discarded after the become contaminated. Handwashing must be done before donning new gloves.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Rice portioning spoon observed to be stored in a container at room temperature beside the rice cookers.- Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) as food debris in water at room temperature provides an ideal environment for bacteria to grow.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Manual dishwashing of glassware and some utensils occurring in a single compartment in the bar/cafe area in the front without sanitizing. - All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the mechanical dishwasher or in the 2-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Access to the dedicated handwashing sink in the kitchen was blocked by garbage can. - Ensure the handwashing sink accessible at all times to facilitate handwashing. - Remove all utensils and knives from the splash zone within the second sink in the area if the sink is also going to be used as a handwashing sink.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Water damaged noted on the women's washroom ceiling.Fix the leak and repair the ceiling.Did not review on March 18, 2026.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Several absorbent mats were placed on top of the grease trap. - Remove the mats. All surfaces including flooring must be smooth, easy to clean and non-absorbent. - Service the grease trap if there is an odor coming from the grease trap or replace lid if it does not provide a good seal.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • No dipper well provided for the hard serve ice cream scoops.Provide a dipper well or store ice creams scoops in a hot holding unit (60C or greater), or store in cold storage less than 4C.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) An accumulation of debris observed below shelves and equipment in the corner of the main cooking line near the handwashing sink. 2) Dust accumulation observed on walls and ceiling near the dishwashing area. 1-2) Clean and maintain in a clean and sanitary condition at all times.
2. Risk Management InspectionJun 13, 2025

   1 infraction

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Water damaged noted on the women's washroom ceiling.Fix the leak and repair the ceiling.
3. Monitoring InspectionJun 2, 2025

   10 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) Wiping cloths were stored on the counter.2) No sanitizer buckets were available at the chicken and bakery department. Meanwhile, spray bottles were being used.Sanitizer buckets were prepared at 100 ppm and the cleaning cloths were stored therein.Wiping cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Food handler was washing their hands while having disposable gloves on.The disposable gloves were removed and the food handler properly washed their hands with soap, cold and hot running water.Disposable gloves should only be used once.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Rice scoop was stored in a container beside the rice cooker.The rice scoop was taken to the dishwashing area and a new rice scoop was stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chicken department:Chemical spray bottle was not labeled.The sanitizer spray bottle was promptly labelled.Bakery department:Chemical spray bottles were not labeled.The sanitizer spray bottles were promptly labelled.Ensure chemical spray bottles are adequately labelled to identify their content.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Bakery department:The internal temperature of the curry croquette, pizza croquette, and original croquette stored in the hot holding unit measured 49.5°C, 46.3°C, and 52.7°C respectively.Food items were discarded.2) The display cooler used to hold the cream buns measured 6.9°C.Cream buns were stored in the cake display cooler.Fix the display cooler.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1) Soap dispenser at the handwashing sink was empty.2) Paper towel dispenser at the handwashing sink was empty.Equip the handwashing sink handwashing supplies.
   • 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?
     • Gap noted at the bottom of the back exit door.Install weatherstripping to seal the gap to prevent the entry of pest.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • 1) A paper towel stored on top of the prep cooler top.The paper towel was r promptly stored in a suitable paper towel dispenser.2) A paper towel was stored on the counter at the bakery department.The paper towel was promptly removed and stored in a different location.
   • 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`) Walk-in cooler light was dim.Increase light levels.2) Water damaged noted on the women's washroom ceiling.Fix the leak and repair the ceiling.3) Kitchen handwash sink was not properly secured to the wall. Gap was noted on the sink wall joint.Fix the sink.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Grease and debris build-up underneath the main line equipment especially underneath the deep fryers.2) Dust build-up on the kitchen's air vents, walls, dishwasher and shelves.3) Dust on the top shelves.4) Dust and grime buildup were noted on the ventilation canopy filters.Clean the indicated areas.
4. Monitoring InspectionDec 17, 2024

   5 infractions

   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Bowl of raw meat was stored above cabbage and sauce.Store all raw meats in a safe manner to prevent contamination.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chemical spray bottles were not labeled.Label spray bottles.
   • 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?
     • No pest reports were available for review.Provide pest reports.
   • 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) Sewer smell by the grease trap and dishwasher.Address this issue.2) Walk-in cooler light was dim.Increase light levels.3) Water damaged noted on the women's washroom ceiling.Fix the leak and repair the ceiling.4) Bakery and Kitchen handwash sinks were not secured to the wall.Fix the sinks.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Grease and debris build-up underneath the main line equipment especially underneath the deep fryers.2) Sauce build-up on the walls. 3) Dust build-up on the kitchen's air vents, walls, dishwasher and shelves.4) Grease build-up on the front service cupboard doors and dust on the shelves.1 to 4) Clean these areas.