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KFC 236-006

4834 53 Street Red Deer AB T4N 2E8 · Food - General

Official record from Alberta →

Inspection summary

KFC 236-006 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on August 18, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 March 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 24, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on June 9, 2025. 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 2 times across 2 separate inspections, most recently on June 9, 2025. 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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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)?
      • Quat sanitizer in third sink was tested and found to be less than 200 ppm.Sink was drained and refilled with new sanitizer solution.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of QUAT sanitizer was measured to be below 200 ppm at the time of inspection. The staff was asked to replace the solution. Please ensure that QUAT sanitizer is maintained at 200 ppm to ensure safe food handling.
    • 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 closest to the office was observed to have no hot running water at the time of inspection. Please ensure that all handwashing stations are supplied with hot and cold running water to ensure proper and regular hand hygiene.
    • 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 sink left-adjacent to the three-compartment dish sink was observed to be leaking from the spout and hot-water tap handle/fixture at the time of inspection.Please ensure that the noted areas are repaired or replaced to ensure the safe and sanitary handling of food.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 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?
      • Light was observed to be leaking through edges of the basement door and the backdoor at the time of inspection. Please ensure that all portals of entry have appropriate weatherstripping or guards to prevent the entry of pests.
    • 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 front hand sink faucet was observed to be dripping from the spout when in the off position.Please ensure that all sinks are in good repair.
  10. Monitoring Inspection

    3 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 front hand sink was observed to be out of paper towel. The dispenser was refilled after a discussion with the operator. Please ensure that all hand sinks are completely stocked to help encourage regular and frequent hand hygiene.
    • 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?
      • Light was observed to be leaking through edges of the basement door and the backdoor at the time of inspection. Please ensure that all portals of entry have appropriate weatherstripping or guards to prevent the entry of pests.
    • 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 front hand sink faucet was observed to be dripping from the spout when in the off position.Please ensure that all sinks are in good repair.
  11. Demand Inspection

    0 infractions

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