KFC 1701
2813 Millwoods Road NW Edmonton AB T6K 4A9 · Food - General
Inspection summary
KFC 1701 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 20, 2024. The most recent inspection, on September 15, 2026, found no infractions.
5 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 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 September 10, 2026. 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 once on September 10, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The gravy in the hot holding unit was measured at 123F and confirmed with the facility probe. The water in the steam table was measured at 120F. Temperature records are not maintained, staff indicated gravy was made within a 2 hour period, they were told to reheat the gravy ASAP. Gravy was not reheated above 74C until the end of the 2 hours period. Discard gravy and ensure hot holding is not used until it can maintain high risk food above 60C/140F. Staff indicated fresh gravy will be made and discarded after every 2 hours until hot holding unit is working well.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The hand sink in front service area/prep area had no soap, paper towel nor water running at the tap.- The hand sink in the staff washroom had no saop.Ensure hand sink is in good working order and fully equipped at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions