KFC 278-009
3830 56 Street Wetaskiwin AB T9A 2B2 · Food - General
Inspection summary
KFC 278-009 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 27, 2023. The most recent inspection, on August 25, 2026, found no infractions.
5 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: Pests, Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 once on August 18, 2026. 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?
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 June 24, 2024. 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 once on January 23, 2024. 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 3 times across 3 separate inspections, most recently on December 4, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on June 24, 2024. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- A small gap was observed at the lower left corner of the rear receiving door. Please repair or replace the weather stripping to ensure the door is tight-fitting to prevent pest entry.
- 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?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Sink faucet in one of the washrooms is loose and needs to repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer buckets were measured at 100 ppm.Corrective Action:- Staff changed out the QUAT sanitizer buckets during the inspection.- They were measured at 200 ppm. - Please ensure your QUAT sanitizer buckets are changed out more frequently and ensure they are at 200 ppm.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Old AHS food handling permit was still posted (issued to previous owner).Corrective Action:Manager printed and posted the new AHS food handling permit (issued to new owner).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Corrected During Inspection:- Bulk bags of frozen chicken were placed into a 30 C water bath to thaw. This is not an acceptable method of thawing.- Directed the operator to drain the warm water and run the frozen chicken under cold water.Educated the operator on the acceptable thawing methods according to the Alberta Food Retail and Foodservices Code:i) Under refrigeration at 4 C (40 F) or lessii) Completely submerged in cold running wateriii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time)iv) By microwavingIn Compliance:- Cold storage temperatures were satisfactory.- Hot holding temperature were satisfactory.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- 1. There is inadequate lighting in the walk-in freezer and walk-in coolers.- Please ensure there is adequate lighting in these areas.- One option could be to install a brighter plastic LED bulb that can withstand cold temperatures better than incandescent/fluorescent bulbs.2. The vent cover is missing for the exhaust vent in the kitchen janitorial room. - Ensure a vent cover is installed for the exhaust vent in the kitchen janitorial room.3. The outlet plate is missing for the outlet in the kitchen janitorial room.- Ensure an outlet plate is installed for the outlet in the kitchen janitorial room.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.Corrective Action:- Please have at least one person in care and control of the facility completed an AHS recognized food safety course within 30 days.- A list of AHS recognized food safety training courses will be emailed to you with this report.- Please forward a copy of the course completion certificate to the district inspector.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. There is inadequate lighting in the walk-in freezer and walk-in coolers.- Please ensure there is adequate lighting in these areas.- One option could be to install a brighter plastic LED bulb that can withstand cold temperatures better than incandescent/fluorescent bulbs.2. The vent cover is missing for the exhaust vent in the kitchen janitorial room. - Ensure a vent cover is installed for the exhaust vent in the kitchen janitorial room.3. The outlet plate is missing for the outlet in the kitchen janitorial room.- Ensure an outlet plate is installed for the outlet in the kitchen janitorial room.
- 20. Do food handlers at the facility have adequate food safety training?