Skip to content
Loading map…

Wow Chicken

324 10 Street NW Calgary AB T2N 1V8 · Food - General

Official record from Alberta →

Inspection summary

Wow Chicken has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on May 8, 2026, recorded 2 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions 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 9 times across 4 separate inspections, most recently on March 18, 2026. 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 8 times across 6 separate inspections, most recently on December 4, 2025. 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 3 separate inspections, most recently on March 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 19, 2024. 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 16 times across 9 separate inspections, most recently on May 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2) Paper towel dispenser was not available for service area sink. Staff may not go through the curtain to obtain paper towel.-Install a paper towel dispenser for the front handwashing sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violation**Areas that require cleaning:-Between cooking equipment-Rack between fryers-Curtain between front and back area
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer chlorine was strong enough to bleach out test strips.-Make chlorine sanitizer at 100 ppm (1/2 tsp bleach in 1L water)-Instructed staff to dilute during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A bowl of cooked chicken was observed on the bottom rack of the shelf by the deep fryer at room temperature. Chicken was measured at 30C.-Maintain perishable foods <4C or >60C-Staff discarded the chicken2) Storage room fridge with beer and vegetables, fridge temperature was 11C and thermometer was broken.-Maintain fridge at 4C or below-Replace the thermometer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had 0 chlorine in sanitizing cycle. Sanitizer concentrate and rinse aid bottles were empty.-Ensure dishwasher is sanitizing-Spoke to operator on phone, he will bring sanitizer concentrate and chlorine test strips this afternoon (confirmed by photos on same day)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hot water at handwashing sink was turned off.-Ensure hot and cold running water are available for handwashing2) Paper towel dispenser was not available for service area sink. Staff may not go through the curtain to obtain paper towel.-Install a paper towel dispenser for the front handwashing sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas that require cleaning:-Hard-to-reach areas around the edges of the kitchen-Nook behind the dishwasher and grease trap-Between cooking equipment-Rack between fryers-Curtain between front and back area
  3. Demand Inspection

    3 infractions

    • 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?
      • Droppings were observed i the premise on the floor near the back exit door. *Clean up droppings and ensure pest monitoring onsite is enhanced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility had grease, soil, and food debris accumulation.Clean equipment in the facility and ensure regular cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean floors in hard to reach areas and ensure these area are cleaned on a regular basis.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility had grease, soil, and food debris accumulation.Clean equipment in the facility and ensure regular cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean floors in hard to reach areas and ensure these area are cleaned on a regular basis.
  5. Risk Management Inspection

    3 infractions

    • 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?
      • There is a large visible gap underneath the back exit door. A wood plank was installed to cover the bottom. The wood plank is insufficient to prevent the entry of pests. Repair the weatherstripping and ensure there is no visible sunlight coming through.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility had grease, soil, and food debris accumulation.Clean equipment in the facility and ensure regular cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean floors in hard to reach areas and ensure these area are cleaned on a regular basis.
  6. Risk Management Inspection

    5 infractions

    • 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 few glue boards that the operator had purchased themselves were found under the upright cooler on the north side of the kitchen. The operator said those had been placed there about a year ago. No other pest monitoring devices were observed in the facility. - Pest control reports were not available for review.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 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?
      • Droppings observed near the back exit door and by the ice machine in the front service area. Observed mice activity as the cardboard was chewed on. Remove the droppings and the cardboard and clean and sanitize the affected area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility had grease, soil, and food debris accumulation.Clean equipment in the facility and ensure regular cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean floors in hard to reach areas and ensure these area are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean walls in hard to reach areas and ensure these area are cleaned on a regular basis.
  7. Demand Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deep-fried chickens were stored at room temperature. The surface temperature and the internal temperature were around 21C. Roughly 50 pieces of deep-fried chickens were discarded.Obtain a hot holding unit that is capable of holding foods over 60C or ensure the deep-fried chickens are rapidly cooled within an hour and store in the cooler at or below 4C.
    • 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 few glue boards that the operator had purchased themselves were found under the upright cooler on the north side of the kitchen. The operator said those had been placed there about a year ago. No other pest monitoring devices were observed in the facility. - Pest control reports were not available for review.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 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?
      • 1. There was a mouse found in the trap underneath the cooler. The facility must be free from pests to ensure food is handled in a safe and sanitary manner. Carefully remove the mouse from the trap and clean and sanitize the area. 2. Droppings observed near the back exit door and by the ice machine in the front service area. Observed mice activity as the cardboard was chewed on. Remove the droppings and the cardboard and clean and sanitize the affected area.
    • 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 a leak at the faucet of the two compartment sink.Have the leak at the faucet of the two compartment sink repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A salad spinner was repaired with glue and duct tape.Discard damaged utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility had grease, soil, and food debris accumulation.Clean equipment in the facility and ensure regular cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean floors in hard to reach areas and ensure these area are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • walls in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean walls in hard to reach areas and ensure these area are cleaned on a regular basis.
  8. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The deep-fried chickens were stored at room temperature. The surface temperature and the internal temperature were around 21C. Roughly 50 pieces of deep-fried chickens were discarded.Obtain a hot holding unit that is capable of holding foods over 60C or ensure the deep-fried chickens are rapidly cooled within an hour and store in the cooler at or below 4C.
    • 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 few glue boards that the operator had purchased themselves were found under the upright cooler on the north side of the kitchen. The operator said those had been placed there about a year ago. No other pest monitoring devices were observed in the facility. - Pest control reports were not available for review.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 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 a leak at the faucet of the two compartment sink.Have the leak at the faucet of the two compartment sink repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A salad spinner was repaired with glue and duct tape.Discard damaged utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility had grease, soil, and food debris accumulation.Clean equipment in the facility and ensure regular cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean floors in hard to reach areas and ensure these area are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • walls in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean walls in hard to reach areas and ensure these area are cleaned on a regular basis.
  9. Demand Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A used single-use glove was observed in an insert at the chicken battering station.Once taken off, discard gloves. Do not save gloves for future use.
    • 09. Are chemicals stored and handled in a safe manner?
      • - The spray bottle in the kitchen used for sanitizing food contact surfaces had a chlorine solution that measured about 1000 ppm. - The sanitizer spray bottle was unlabeled.- Bleach water used for sanitizing food contact surfaces must be maintained between 100 to 200 ppm. - All chemical bottles must be labeled to help prevent accidental misuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of residual chlorine at the dish level during the sanitize cycle for the dishwasher was initially undetectable. An unlabeled bottle of solution was hooked up to the sanitizer line for the dishwasher.Sanitizer bottle was changed during inspection, then residual concentration of chlorine measured 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bag of fries was observed in the basin of the kitchen hand wash sink.Food must never be put into hand wash sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap dispenser at the kitchen hand wash sink.Install a soap dispenser at the kitchen hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water available at the kitchen hand wash sink.Have the hand wash sink repaired to restore hot water.
    • 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 few glue boards that the operator had purchased themselves were found under the upright cooler on the north side of the kitchen. The operator said those had been placed there about a year ago. No other pest monitoring devices were observed in the facility. - Pest control reports were not available for review.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 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 a leak at the faucet of the two compartment sink.Have the leak at the faucet of the two compartment sink repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A salad spinner was repaired with glue and duct tape.Discard damaged utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility had grease, soil, and food debris accumulation.Clean equipment in the facility and ensure regular cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean floors in hard to reach areas and ensure these area are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • walls in hard to reach areas throughout the facility had grease, soil, and food debris accumulation. Clean walls in hard to reach areas and ensure these area are cleaned on a regular basis.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared.Ensure 100ppm chlorine sanitizer solution is prepared prior to food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical dishwasher was not dispensing the chlorine sanitizer.Repair immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available on site.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared.Ensure 100ppm chlorine sanitizer solution is prepared prior to food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical dishwasher was not dispensing the chlorine sanitizer.Repair immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available on site.

Nearby inspected facilities

Own this business? Add a badge to your website