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KFC 1724

9626 160 Avenue NW Edmonton AB T5Z 3S6 · Food - General

Official record from Alberta →

Inspection summary

KFC 1724 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on August 20, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 on January 28, 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 2 times across 2 separate inspections, most recently on August 20, 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 April 22, 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?

  • 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 once on March 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 22, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One walk-in cooler was not equipped with an internal monitoring thermometer. Ensure all coolers are equipped with internal monitoring thermometers. Corrected onsite.
  2. Risk Management Inspection

    0 infractions

  3. Demand 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?
      • The KFC hand sink (closest to the hallway door) had cold water only. The sink was adjusted during the inspection to release warm water. Ensure there is warm water available.The Taco Bell hand sink had warm water. Good.The back kitchen hand wash sink had hot water only. The sink was corrected to release warm water. Staff was instructed to provide warm water for all the hand sinks for mixed water valves.The male staff washroom soap dispenser was non operational. Several attempts were made to correct the dispenser, however, it was unsuccessful. Operator was instructed to keep the washroom closed until there was soap available. The female staff washroom paper towel dispenser was non operational as well. In the end, a roll of paper towel was left out of the dispenser for staff to use. Hand soap was available. Staff could use the single room washroom in the interim.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Both the public washrooms were out of order due to plumbing issues with the toilets. Please repair the washrooms.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large gravy pot was measured at approximately 43C and was confirmed to have been held for >2 hours. Keep high-risk food at or below 4C or at or above 60C at all times. Discard high-risk food held between 4C–60C for more than 2 hours. Corrected onsite; the gravy was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:The floor beneath the fryers and other large equipment.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the bucket at the front was measured at 0ppm with QUAT sanitizer test strips. Ensure QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a 200ppm QUAT sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer was measured at 50ppm in the sanitizing compartment of the dishwashing sink. Ensure QUAT sanitizer is maintained at 200ppm at all times. The operator prepared a 200ppm QUAT sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer from the pump was measured at 50ppm with QUAT sanitizer test strips. Ensure that the indicated QUAT sanitizer pump is serviced to produce QUAT sanitizer at 200ppm.
  7. Monitoring Inspection

    0 infractions

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