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Zilford's Fried Chicken - CGY-1032

1510 11 Avenue SW Calgary AB T3C 0M9 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Zilford's Fried Chicken - CGY-1032 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since September 22, 2025. The most recent inspection, on August 29, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 12 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 April 23, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on May 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 6 separate inspections, most recently on August 29, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 2 times across 2 separate inspections, most recently on May 1, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

11 inspections

  1. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at the time of the inspection.
  2. 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?
      • Hand sink and dishwashing sinks were obstructed with equipment and supplied. Corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Grease built up at the exhaust canopy filters. Please ensure cleaning of the areas are completed.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • **OUTSTANDING**Last water sample was collected May 01 2025 from food truck handsink. Provided new operator, Crystal Mackey with a water bottle with access code (8824687) on requisition form
  5. Demand Inspection

    2 infractions

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • **CORRECTED**1. There was no hot water available, and the hot water tank was not turned on. The Operator plugged in the hot water tank during the inspection. The Inspector instructed the Operator not to prepare any food or open to the public until a re-inspection was conducted to confirm hot water was available.**Re-inspection conducted and confirmed hot water was available.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • **OUTSTANDING**Last water sample was collected May 01 2025 from food truck handsink. Provided new operator, Crystal Mackey with a water bottle with access code (8824687) on requisition form
  6. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Last water sample was collected May 01 2025 from food truck handsink. Provided new operator, Crystal Mackey with a water bottle with access code (8824687) on requisition form
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1, The preparation cooler measured 11C using a probe thermometer. The temperature displayed on the operator's thermometer displayed 11C. 2. The standing cooler measured 8C using a probe thermometer. The temperature displayed on the operator's thermometer displayed approximately 10C. High-risk foods such as raw chicken, milk and cooked pasta were stored inside. The temperature for both coolers were assessed twice in two separate visits (fifteen minutes apart). The temperature for both coolers failed to maintain a temperature below 4C. Coolers must maintain a temperature below 4C to prevent bacterial growth on high-risk food items. Repair or replace the cooler and ensure the temperature of the coolers are regularly monitored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operators were using a quats sanitizer solution - no quats test strips were available. Obtain quats test strips and ensure the quats sanitizer solution is regularly tested.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not present onsite. **Ensure food handling permit is available onsite at all times.
  9. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottle was not labelled. **Ensure sanitizer buckets/spray bottles are labelled with their contents to prevent cross contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not present onsite. **Ensure food handling permit is available onsite at all times.
  10. Initial Inspection

    0 infractions

  11. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine based sanitizer in spray bottle was way too strong. Solution bleached out test strip.Use 1/2 tsp of regular bleach in 1L of water to generate a 100ppm chlorine based sanitizing solution.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water temperature only measured 30 degrees Celsius.Requirement for hot water is 45 degrees Celsius minimum.Must be able to fill both sinks 1/2 to 3/4 full with hot water at 45 degrees Celsius without running out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dirt present in hard-to-reach areas of the floor.All surfaces must be clean and well maintained.
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