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K-J Bowl

12143 54 Street NW Edmonton AB T5W 3N4 · Food - General

Official record from Alberta →

Inspection summary

K-J Bowl has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on October 27, 2023, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 6 times across 3 separate inspections, most recently on October 24, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on October 24, 2023. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on October 27, 2023. 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 23, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay carefully. Once payment has been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -There is a 1 compartment sink currently available. An additional basin has been purchased and it was indicated it will be installed along with an adjustable faucet. Facility plans to have minimal food handling and will deep fry frozen pre-made/pre-cooked food. Have the sink and adjustable faucet installed. Once this has been completed, you will meet the requirements for minimal food handling and reheating of pre-made/pre-cooked foods as well as brewing coffee.You will still be limited to single use disposable utensils and dishware for customers after the installation of the additional basin.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -It was indicated that chlorine (bleach) would be used for sanitizing food equipment and surfaces. Obtain unscented household bleach.E-mail received showing chlorine test strips obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was some clutter in the side storage room. Organize and reduce the number of items in the storage room to allow for easier cleaning and to prevent attraction of pests.
  3. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -There were packs of pop on the floor in the side storage room. Keep the pop off the floor to prevent contamination and allow for easier cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -There is a 1 compartment sink currently available. An additional basin has been purchased and it was indicated it will be installed along with an adjustable faucet. Facility plans to have minimal food handling and will deep fry frozen pre-made/pre-cooked food. Have the sink and adjustable faucet installed. Once this has been completed, you will meet the requirements for minimal food handling and reheating of pre-made/pre-cooked foods as well as brewing coffee.You will still be limited to single use disposable utensils and dishware for customers after the installation of the additional basin.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -It was indicated that chlorine (bleach) would be used for sanitizing food equipment and surfaces. -Chlorine test strips required. Obtain unscented household bleach as well as chlorine test strips able to measure between a concentration of 0-100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was some clutter in the side storage room. Organize and reduce the number of items in the storage room to allow for easier cleaning and to prevent attraction of pests.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -There is a 1 compartment sink currently available. An additional basin has been purchased and it was indicated it will be installed along with an adjustable faucet. Facility plans to have minimal food handling and will deep fry frozen pre-made/pre-cooked food. Have the sink and adjustable faucet installed. Once this has been completed, you will meet the requirements for minimal food handling and reheating of pre-made/pre-cooked foods as well as brewing coffee.You will still be limited to single use disposable utensils and dishware for customers after the installation of the additional basin.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -It was indicated that chlorine (bleach) would be used for sanitizing food equipment and surfaces. -Chlorine test strips required. Obtain unscented household bleach as well as chlorine test strips able to measure between a concentration of 0-100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was some clutter in the side storage room. Organize and reduce the number of items in the storage room to allow for easier cleaning and to prevent attraction of pests.

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