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kb&co

5244 Windermere Boulevard NW Edmonton AB T6W 0L9 · Food - General

Official record from Alberta →

Inspection summary

kb&co has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on September 22, 2025, recorded 3 infractions.

None of the 3 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 and Food temperature control.

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 3 times across 2 separate inspections, most recently on September 22, 2025. 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 March 25, 2024. 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 3 times across 3 separate inspections, most recently on September 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions were measured at 0 ppm, need to be at minimum 200 ppm.- The automatic dispenser was found to not be working properly. Staff are to manually prepare the 200 ppm Quat sanitizer solutions until the dispenser is re-calibrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing the Quat sanitizer strength on a daily basis.- Test the sanitizer strength on a daily basis even when dispensed from the automatic dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dispenser used for cooked rice was found stored in the rice cooker with the handle in contact with the food.- Store food dispensers out of the foods or in such a manner that protects the foods from possible contamination.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions were measured at 0-50 ppm, need to be at minimum 200 ppm.- The automatic dispenser was found to not be working properly. Staff are to manually prepare the 200 ppm Quat sanitizer solutions until the dispenser is re-calibrated. Test the sanitizer strength using the Quat test papers on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooked rice dispenser stored with the handle in contact with the food. Corrected- Store the dispensers out of the food.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods are being tightly covered while still in the cooling process.- Proper cooling practices reviewed with staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice dispenser handle stored in direct contact with the cooked rice. Corrected.- Dispenser will be stored out of the rice cooker in an empty insert and sent for frequent washing.

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