KFC 278-001
704 Main Street SW Slave Lake AB T0G 2A4 · Food - General
Inspection summary
KFC 278-001 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on October 15, 2026, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there were 7 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 once on November 28, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 times across 4 separate inspections, most recently on June 24, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 16, 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 October 13, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan grates in the walk-in cooler for raw chicken are in an unsanitary condition.ENSURE:The entire facility is in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in freezer measured around -5C. The food inside was still frozen, but the operator indicated that it should be colder. A technician has been asked to come in to fix the issue. Update June 23: Walk-in freezer measured around -3C. Update June 24: Walk-in freezer measured around -9C.ENSURE:All cold-holding units are operating at their intended temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in freezer measured around -5C. The food inside was still frozen, but the operator indicated that it should be colder. A technician has been asked to come in to fix the issue. Update June 23: Walk-in freezer measured around -3C. ENSURE:All cold-holding units are operating at their intended temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring 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?
- No paper towel at front handwashing sink. Stocked during inspection.ENSURE:All handwashing sinks are fully stocked with liquid soap and paper towels at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in freezer measured around -5C. The food inside was still frozen, but the operator indicated that it should be colder. A technician has been asked to come in to fix the issue. ENSURE:All cold-holding units are operating at their intended temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station near the deep fryer did not have paper towels. This was corrected during the inspection. Please ensure all handwash stations are equipped with soap, and paper towels at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer solution (QUATS) buckets in the kitchen were tested and measured at a concentration of 100 ppm. Staff were able to make a new solution, which was tested and measured at a concentration 200 ppm. Ensure that sanitizer solutions are tested and maintained at the required concentrations for effective sanitization of food contact surfaces.2. QUATS sanitizer from the chemical auto-feeder at the three-compartment sink was also measured at 100 ppm. Bulk QUATS chemical sanitizer in the side storage room that feeds to the 3-compartment sink was noted to be almost empty. Staff were able to replace the bulk QUATS chemical sanitizer with a fresh supply. Ensure to monitor and change out sanitizer as needed for effective sanitization of reusable food equipment/utensils during manual dishwashing procedures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Fountain pop dispenser drip trays in the dining area and in the kitchen were observed to have a build-up of scum. Staff were able to clean and sanitize both drip trays. Ensure that food equipment is maintained in a clean and sanitary condition to prevent accumulation of food debris by cleaning and sanitizing these areas more frequently.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions