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KFC 1748

6620 4 Street NE Calgary AB T2K 6H1 · Food - General

Official record from Alberta →

Inspection summary

KFC 1748 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on September 9, 2026, recorded 2 infractions.

2 of 6 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: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on August 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on September 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 August 24, 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?

  • 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 once on December 13, 2023. 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 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 base panels of the walls of the walk-in cooler were observed to be in disrepair, rendering the area uncleanable.**Have the panels repaired or replaced to ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dirt was observed on the floor of the walk-in cooler below the shelves and food containers.**Have this area cleaned sanitized
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer buckets measured at 0ppm of quats. The sanitizer dispenser was not supplied with concentrate..**Ensure sanitizers used are at adequate concentrations and the dispenser supplied with concentrate at all times.The staff replaced the concentrate bag during the inspection and the sanitizer dispensed measured at 200ppm of quats.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front kitchen hand sink was not supplied with soap.**Ensure all hand sinks are supplied with all articles required for proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dirt was observed on the floor of the walk-in cooler below the shelves and food containers.**Have this area cleaned sanitized
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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 lighting in the staff washroom was observed to be dim preventing effective cleaning and hand hygiene.Please repair or replace the lighting in the staff washroom.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 50-ppm. The staff/manager was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting levels in walk-in refrigeration unit is too dark and takes too long for it to brighten. Replace with brighter bulb that instantly brightens. **OUTSTANDING (2023-12-13). The area was still dark. Alternatively, additional lighting may be installed to light up dark places in the walk-in unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used/dirty tongs were being stored in room temperature. The inspector informed the manager that solely storing used tongs at room temperature is not allowed. The following options were provided to the manager during the inspection:- store at a sanitizer solution (100-ppm chlorine or 200-ppm QUAT)- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the tongs in a hot-holding unit.- make tongs single use - use and discard immediately, new tongs each time after use.- have a timer system that ensures tongs get washed and sanitized every 2-4 hours.The manager decided to keep the tongs under ice. The inspector informed the manager that the other options above would also be acceptable.

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