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E-City Flame / KC's Grill & Bar

5708 75 Street NW Edmonton AB T6E 5X6 · Food - General

Official record from Alberta →

Inspection summary

E-City Flame / KC's Grill & Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on August 31, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on August 25, 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?

  • 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 August 25, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 September 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 15, 2025. 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 September 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Walk-in cooler. Several containers of sauce and pickled foods were observed to have signs of mould around the rim of their lids.
    • 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?
      • In the restaurant's front-of-house service area. Mouse droppings observed on a shelf in the wooden cabinet next to the handsink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation duct for the gas-powered oven next to the cookline was disconnected.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Employee washroom lacked liquid soap.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:- The ice scoop was stored on top of a dirty surface of the ice machine, creating a risk of contamination.- Bulk food utensils were stored directly in contact with the food inside the containers, creating a risk of contamination.Corrective Action Required:- Remove the ice scoop from the top of the ice machine, thoroughly wash and sanitize it, and store it in a clean and sanitary manner that prevents contamination (e.g., in a designated holder or protected container).- Store bulk food utensils in a sanitary manner that prevents contamination of the food (e.g., in a clean holder or with handles positioned above the food).
    • 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?
      • Observation:Rodent droppings were observed in the electrical room adjacent to the kitchen area.Corrective Action Required:Immediately implement effective pest control measures and increase monitoring to eliminate rodent activity. Clean and sanitize the affected area and maintain ongoing pest prevention and monitoring practices.
    • 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?
      • Observation:The valid food handling permit was not posted in the facility at the time of inspection.Corrective Action Required:Post the current valid food handling permit in a conspicuous location where it is clearly visible to the public at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Biofilm (slime) buildup was observed on the interior surfaces of the ice machine.Corrective Action Required:Immediately clean and sanitize the ice machine in accordance with the manufacturer’s instructions to remove all biofilm buildup. Maintain the ice machine in a clean and sanitary condition at all times to prevent contamination of ice.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available food-contact surface sanitizer such as 100ppm bleach or 200ppm QUAT solution was observed. Please ensure a food-contact surface sanitizer is always readily available. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles were observed without a label. Ensure all chemicals are labeled. The operator labeled the indicated spray bottles during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two prep coolers in the main food prep area were observed without thermometers. Ensure that the indicated coolers are equipped with thermometers.
    • 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?
      • Minimal pest activity noted. Mouse droppings observed in corners on the floor in the back storage area. Please continue to work with the contracted pest control company to ensure pest control measures are taken to help eliminate the presence of pests in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the door handle to the boiler room.2. The downward facing section of the stainless-steel counter in the dishwashing area was observed with a buildup of food debris.3. A buildup of grime was observed on the doorframe beside the light-switch in the back changeroom. 4. A buildup of food debris was observed on the exterior of bulk food storage container in the back dry storage area. 1-4. Ensure that the indicated areas are cleaned and sanitized.
  6. Initial Inspection

    0 infractions

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