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K Town Fried Chicken

B - 919 Centre Street NW Calgary AB T2E 2P6 · Food - General

Official record from Alberta →

Inspection summary

K Town Fried Chicken has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on January 28, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 January 21, 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 once on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on January 22, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation in the ventilation canopy. The ventilation filters should be removed at least once a week to prevent grease accumulation and to protect food from contamination where it is prepared below. Thoroughly clean the ventilation canopy. 2. There was significant grease accumulation on the inside of the fryers. Food equipment must be regularly cleaned to remove grease accumulation and to prevent attraction of pests. Thoroughly clean the interior of the fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease accumulated underneath the fryers. 2. There was flour accumulated behind the white bulk containers in the back corner. The facility must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No surface sanitizer solution was available during the inspection. A food grade surface sanitizer solution must be readily available prior to beginning operations. Ensure a food surface sanitizer is prepared before handling food. The operator mixed a chlorine (bleach) solution at the time of the inspection. 2. Wet cleaning cloths were observed on food contact surfaces. Cleaning cloths must be stored in a sanitizer solution when not in use to prevent the growth of bacteria and mitigate the risk of bacteria from spreading when wiping food contact surfaces. The operator placed the wet cleaning cloths in the sanitizer solution and wiped the food contact surface at the time of the inspection.
    • 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?
      • ***Outstanding violation - Noted on January 21, 2026***The pest control reports need to be obtained from the landlord and retained onsite. Please forward the latest pest control report to the inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation in the ventilation canopy. The ventilation filters should be removed at least once a week to prevent grease accumulation and to protect food from contamination where it is prepared below. Thoroughly clean the ventilation canopy. 2. There was significant grease accumulation on the inside of the fryers. Food equipment must be regularly cleaned to remove grease accumulation and to prevent attraction of pests. Thoroughly clean the interior of the fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease accumulated underneath the fryers. 2. There was flour accumulated behind the white bulk containers in the back corner. The facility must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated areas.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One open bag of fried chickens was measured around 17C in the kitchen.Chickens were discarded on site. Ensure high risk foods are either kept over 60C or under 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?
      • The pest control reports need to be obtained from the landlord.Please forward the latest pest control report to the inspector.
  5. Monitoring 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?
      • The pest control reports need to be obtained from the landlord.Please forward the latest pest control report to the inspector.

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