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KFC 278-002

2 - 10115 104 Avenue Westlock AB T7P 1KG · Food - General

Official record from Alberta →

Inspection summary

KFC 278-002 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on September 15, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 4 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on October 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 8, 2024. 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

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler in the back of the facility was kept 10C and the facility's thermometer inside the cooler showed the same reading. The cooler door remained closed for 15 minutes and the temperature did not go down. The on site staff did not know how to lower down the temperature of the cooler. The on site staff was required to transfer all the high risk foods being stored in it to another cooler which was kept at 4C during inspection. In the meantime, this cooler must be closely monitored and no high risk foods are allowed to be stored in it until it can be maintained at 4C or below.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom shelving unit in the upright cooler was still kept at 8C during inspection. One staff advised that this cooler will be cleaned and defrosted immediately. In the meantime, ensure that no high risk foods be stored at the bottom shelving unit in this cooler until it can be maintained at 4C or below.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 2 bottom shelving units in the upright cooler were kept at 8C during inspection even after the temperature was re-adjusted and lowered down and the cooler door remained closed for 15 minutes. The same reading was also obtained from the facility's thermometer as well. One staff was required to transfer all the high risk foods being stored at the 2 bottom shelving units to another cooler which was kept at 4C or below during inspection. No high risk foods should be stored in those 2 bottom shelving units until they can be maintained at 4C or below. The temperature of those two bottom shelving units should be closely monitored.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The corn chicken intended for hot holding display was kept at 53C during inspection. One staff was required to reheat it quickly until the internal temperature reaches at least 74C; then, they can be transferred back to the hot holding unit. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer in the middle part of the kitchen were observed greasy. Cleaning must be carried out at the noted areas on a regular basis.
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