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Ken's Diner

6104 Schonsee Way NW Edmonton AB T5Z 0K6 · Food - General

Official record from Alberta →

Inspection summary

Ken's Diner has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on March 2, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 July 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 5 separate inspections, most recently on February 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 6 times across 5 separate inspections, most recently on February 2, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X A plastic 16oz deli container used to scoop dry good was left inside the product. This was discarded during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Staff personal clothing stored on top of canned food items in the storage area. This was removed from the cans during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel dispenser at the hand-washing sink serving the dishwashing area was empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The industrial can opener holster and holster insert / liner were dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The top of the dishwashing machine is dirty.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Uncooked hamburger patties were stored in the prep cooler next to ready-to-eat sandwich meats. These were removed and stored on the lower shelf in the prep cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Heavy ice accumulation / buildup noted in the stand-up freezer containing pie shells. X The top of the dishwashing machine is dirty.X Used measuring spoon was stored with clean utensils in the baking supply storage area.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hot water for the hand washing sink in the dish room does not work. Paper towel dispenser was empty. Staff currently using the other hand washing sink near the prep / grill line. X Access to the hand washing sink for the baking prep area was obstructed. Obstruction was moved during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Knife stored in the gap between the wall and prep table. This was removed during the visit.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A tube of ground beef was found thawing in the dish washing area in a covered container filled with hot water (41C). The internal temperature of the ground beef was between 10-19C. This was discarded during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hand washing sink in the dishwashing area had an empty chemical bottle in it. This was removed and discarded during the inspection.X The paper towel dispenser for the hand washing sink in the dishwashing area was not working.X The paper towel dispenser for the hand washing sink in the baking area was empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The cutting board on the main prep table is stained and has deep cuts in it. Resurface / replace.X Knives were stored in the gap between the prep cooler and wall. These were removed and brought to the dishwashing area during the inspection. X The industrial mixer has food splatter on the underside of it in the hard-to-reach areas.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Cooked ground beef was found in a strainer in the last basin of the 3-compartment dish-washing sink while staff were actively dishwashing in the other 2 basins. The ground beef was discarded and staff were advised to discontinuing using the dish-washing sink for food preparation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Knives and honing steels were stored in the gap between the prep tables and walls. These were removed and sanitized during the inspection.

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