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Wow Chicken - Food

610 Highway 9 Beiseker AB T0M 0G0 · Food - General

Official record from Alberta →

Inspection summary

Wow Chicken - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on May 28, 2026, recorded 4 infractions.

None of the 12 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 9 times across 9 separate inspections, most recently on May 28, 2026. 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?

  • 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 6 times across 4 separate inspections, most recently on May 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on March 5, 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 2 times across 2 separate inspections, most recently on March 31, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 4, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATIONThe chlorine in the low temperature dishwasher was measured at 0ppm.**Repair dishwasher**Manually wash and sanitize all utensils in the 3-compartment sink**Facility uses single-use disposable customer utensils
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip present in the facility for testing the chlorine sanitizer for the chemical-based dishwasher and the chlorine-based surface sanitizer.**Equip facility with chlorine test strip.**Ensure that chlorine sanitizer used in food prep area is maintained at 100ppm**Procedure for mixing chlorine sanitizer emailed to operator
    • 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?
      • REPEAT VIOLATIONThere was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONDirt and grease build up was noted in some hard-to-reach areas of the kitchen; underneath prep tables, equipment, dishwasher etc.**Please clean
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution in the spray bottle used in the food prep area was measured at 50ppm.**Mix a fresh solution and ensure concentration is maintained at 100ppm at all times,
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing chlorine sanitizing solution in the food prep area was not labelled.Label all chemicals used in the food facility in order to identify its contents
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The chlorine in the low temperature dishwasher was measured at 0ppm.**Repair dishwasher**Manually wash and sanitize all utensils in the 3-compartment sink**Facility uses single-use disposable customer utensils
    • 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 was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
    • 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. Water was pooling on the floor from a leak coming from the dishwasher.**Repair dishwasher**Ensure all equipment in the facility is maintained in good repair2. There was a missing wall tile beside the dishwasher.**Replace tile. Ensure all surfaces are smooth, cleanable and impervious to measure
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and grease build up was noted in some hard-to-reach areas of the kitchen; underneath prep tables, equipment, dishwasher etc.**Please clean
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked eggs were being displayed for sale at room temperature. They were discarded during the inspection. Eggs must be held under temperature control at all times even when cooked. Ensure cooked eggs remain under 4 degrees Celsius.
    • 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 was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
  4. Demand 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?
      • Paper towel dispenser at hand sink in front service area was empty. This was restocked during the inspection. Ensure sinks are always stocked with soap and paper towel.
    • 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 was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
  5. Demand Inspection

    2 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 was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on-site were not sure of correct cooking temperature of chicken. Review important temperatures with all staff. (Poster attached in email).
  6. Risk Management Inspection

    1 infraction

    • 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 was a gap along bottom of rear exterior door when closed. Install weatherstripping to ensure door closes tightly.
  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was thawing in water in sink. Tap was turned on so that chicken was thawing under cold running water. 2. Frozen chicken was on counter at room temperature. This was placed into fridge during inspection.Thawing must be done under cold running water, in the fridge or as part of the cooking process.
    • 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?
      • Back door was open for ventilation purposes. Install tight fitting, pest proof screen door or ensure door is fully shut at all times to prevent pest entry.August 21, 2025 - A screen had been installed, but it was not tight fitting and would still allow for rodent entry. Install tight fitting screen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher was leaking. Operator had part on order. Repair dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paining of ceiling had been completed, but ceiling drywall was still damaged by light fixture. Repair drywall and paint so ceiling is smooth, non-porous and easy to clean.
  8. 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?
      • Back door was open for ventilation purposes. Install tight fitting, pest proof screen door or ensure door is fully shut at all times to prevent pest entry.
    • 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. Hand sink drain pipe was leaking. Repair. 2. Dishwasher was leaking. Operator had part on order. Repair dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in kitchen area had been repaired with new drywall. Drywall was unpainted. Paint so that it is smooth, non-porous and easy to clean.
  9. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • An opened pail of margarine was stored at room temperature. Operator stated it was not being used and was past best before date. Ensure all spoilt food is discarded. Pail was discarded during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottle of sanitizer was not labelled. It was labelled during the inspection. Ensure all bottles are labelled so their contents are known.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowls of fried chicken on top of two door cooler had an internal temperature of 22-26 degrees Celsius. Chicken was discarded during the inspection. High risk food must be held under 4 degrees Celsius or above 60 degrees Celsius.
    • 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?
      • Back door was open for ventilation purposes. Install tight fitting, pest proof screen door or ensure door is fully shut at all times to prevent pest entry.
    • 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. Hand sink drain pipe was leaking. Repair. 2. Dishwasher was leaking. Operator had part on order. Repair dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required under equipment and in hard to reach areas.
  10. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk crate with buns was stored on floor directly on top of mouse trap. Ensure food is stored 6 inches off of ground to protect from contamination. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was thawing in standing water. Ensure thawing is done under cold running water, in the fridge or as part of the cooking process. The chicken was placed under cold running water during the inspection. 2. Cooked chicken was being held at room temperature. This was placed into fridge during the inspection. Ensure high risk foods are not held at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in back kitchen area did not have paper towel. The paper towel was replaced during the inspection. Ensure hand sinks are stocked with soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden countertop under coffee machine to the right of hand sink was water damaged. Repair and re-finish to ensure surface is impervious to moisture.
  11. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher measured 0ppm. Repair dishwasher. Manually sanitize dishes in 100ppm chlorine solution until dishwasher is repaired. *Ensure dishes are fully submerged in sanitizing solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden countertop under coffee machine to the right of hand sink was water damaged. Repair and re-finish to ensure surface is impervious to moisture.
  12. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not washing hands before using gloves. Gloves do not replace handwashing. When using gloves ensure hands are washed before putting them on and that gloves are changed if contaminated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher measured 0ppm. Repair dishwasher. Manually sanitize dishes in 100ppm chlorine solution until dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks at front and back did not have paper towel. Ensure paper towel dispensers are stocked.*Cited again May 31, 2024. Paper towel was replaced at front hand sink during inspection, but hand sink in back and at bar still did not have paper towel in dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of inspection no one on staff was able to present valid food safety training. Please have manager complete recognized food safety course (list attached in email). *Not assessed May 31, 2024. Please provide copy of food safety certificate at time of re-inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden countertop under coffee machine to the right of hand sink was water damaged. Repair and re-finish to ensure surface is impervious to moisture.
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