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KC's Restaurant & Lounge

104 - 4600 48 Street Stony Plain AB T7Z 1L4 · Food - General

Official record from Alberta →

Inspection summary

KC's Restaurant & Lounge has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on May 12, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 2 separate inspections, most recently on November 24, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 4, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on January 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on February 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on January 23, 2024. 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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some grime build up was observed on can opener. The can opener was washed immediately upon request.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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?
      • A gap was visible at the bottom of the back door. Replace the damaged weather stripping to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust build up was observed on the walk-in cooler fan covers. Clean the mentioned area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 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?
      • A gap was observed at the bottom of the back door in the kitchen. Install weather stripping on the back door to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust system was observed to be due for cleaning in November 2023. Contact a service professional and schedule a cleaning.
  7. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were used as scoops and stored inside bulk items. Operator replaced bowls with scoops that had a handle. 2. Garbage bags were used to cover pizza dough. Garbage bag was removed, and operator was instructed to obtain covers made of food grade material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cook line prep cooler measured a temperature of 13 degrees Celsius, Operator was able to turn down prep cooler and was descending in temperature prior to inspector leaving. Ensure that prep cooler can maintain 4 degrees Celsius.
  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available to measure the concentration of sanitizer solutions. The facility uses chlorine solution as sanitizer.Please purchase chlorine test strips. Ensure 100ppm concentration is maintained.Nov 24, 2023: Test strips still not availbale.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb in the walk-in freezer had no protective cover. Please replace the missing cover to help prevent food contamination in an event of breakage. Nov 24, 2023: Light bulb in the walk-in cooler still missing protective cover.
  9. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloth was observed on the kitchen counter. The operator prepared 100ppm chlorine sanitizer solution and stored the cleaning cloth. Please ensure used cleaning cloths are always stored in a sanitizing solution when not in use. Test strips are required to measure the concentration of the solution (100ppm chlorine/bleach solution or 200ppm Quat solution can be used).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items such as cooked shrimp and meat were left open in the walk-in freezer. The operator covered the food items during inspection.Please ensure food is always covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of meat and shrimp were stored on the floor inside the walk-in freezer. Please move the food items at least 6 inches above the ground and ensure all food items are always stored above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers at the kitchen area had no thermometer. - Please ensure the coolers are supplied with functional thermometers. - Keep daily temperature logs for all the coolers, freezers and any hot holding unit in the facility.A temperature log template will be sent with this report.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available to measure the concentration of sanitizer solutions. The facility uses chlorine solution as sanitizer.Please purchase chlorine test strips. Ensure 100ppm concentration is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb in the walk-in freezer had no protective cover. Please replace the missing cover to help prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A vent/fan in the walk-in cooler were unclean. Dirt and debris were observed. Please clean the vent/fan, ensure they are always maintained in a sanitary condition.

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