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KFC 1709

10021 178 Street NW Edmonton AB T5S 1T2 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially high-risk food (gravy) was sitting <60 C at the time of inspection for an extended period of time. The temperature - time abused food was discarded during 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?
      • Gap observed at the back door; potential for pest entry. Please repair the indicated door sweeper.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The internal temperature of meat (chicken) was measured using two different probe thermometers. -The internal temperature of meat in boxes were measured to be above 4C (40C) at the time of inspection. -The temperature abused meat in boxes were isolated and will be discarded safely.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The automatic sanitizer dispenser is not dispensing enough sanitizer, and the solution was tested to be <200PPM at the time inspection.Until such time the automatic sanitizer dispenser is fixed, sanitizer solution may be manually prepared, checked and used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two walk-in coolers were observed to be above 4C (40F) during inspection. Please call for service. Do not restock until re-inspection is conducted.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility is APPROVED with one CRITICAL VIOLATION high temp dishwasher not reaching sanitizing temperature (alternate arrangement – 3 comp. sink + sanitizer available – staff have knowledge of manual dishwashing procedures.