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KFC

371A St. Albert Trail St. Albert AB T8N 0R1 · Food - General

6 inspections

  1. 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?
      • 2026-06-12: Operator provided the information that the chiller unit in the store needs to be replaced, and the project is currently delayed as the unit is custom-made and depends on finalized design drawings and approvals.2026-05-07: The walk‑in cooler floor was observed with water pooled in the corner. The water appeared to be originating from the freezer unit located within the walk‑in cooler during its defrost cycle. Standing water on the floor creates unsanitary conditions and poses a slip hazard to staff. Persistent moisture can support microbial growth and may contribute to cross‑contamination if staff track water to other areas of the facility on their footwear.The operator was advised to correct the issue by servicing and maintaining the freezer defrost drainage system to ensure water is properly contained and drained. Floors must be kept clean and dry, with any accumulated water removed promptly and the area cleaned and sanitized as required.
  2. 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?
      • The back door was found propped open while maintenance work was being carried out. The operator was advised to keep the door closed at all times to prevent potential pest entry. The operator closed the door upon request.
    • 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 walk‑in cooler floor was observed with water pooled in the corner. The water appeared to be originating from the freezer unit located within the walk‑in cooler during its defrost cycle. Standing water on the floor creates unsanitary conditions and poses a slip hazard to staff. Persistent moisture can support microbial growth and may contribute to cross‑contamination if staff track water to other areas of the facility on their footwear.The operator was advised to correct the issue by servicing and maintaining the freezer defrost drainage system to ensure water is properly contained and drained. Floors must be kept clean and dry, with any accumulated water removed promptly and the area cleaned and sanitized as required.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer bucket was observed with flour residue settled at the bottom and tested at 50 ppm. The operator was advised to prepare a fresh sanitizer solution, which was subsequently measured at 200 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Crispy onions with a discard date of May 5 were observed in the compartment cooler. The operator voluntarily discarded the product, and education was provided on not using food items that have passed their discard date and time.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Mayonnaise was observed stored in a plastic squeeze bottle in the refrigeration unit without a lid and positioned directly beneath the cooler fan. The operator was directed to discard the product due to an increased risk of contamination from improper storage, as uncovered food stored under an air flow source may be exposed to airborne contaminants and condensation. The item was discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the raw meat walk‑in cooler, the floor was observed to be wet with water and visible raw poultry juices from thawing chicken stored in plastic containers. This condition presents a cross‑contamination risk, as staff movement in and out of the cooler can transfer raw meat contamination via footwear to other areas of the facility.The operator was directed to immediately clean and sanitize the walk‑in cooler floor and ensure all raw poultry is stored and thawed in intact, leak‑proof containers. The operator was advised to promptly address spills during thawing and implement practices to prevent the spread of contamination from the raw meat storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was measured at 58 °C using an infrared thermometer while in the hot holding unit. Time‑stamp stickers on the batches indicated that the chicken had exceeded the allowable discard time. PHI educated staff on the importance of monitoring hot holding temperatures and using time as a public health control. The operator voluntarily discarded the chicken.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator stated that frozen chicken was thawed overnight in standing cold water (not continuously running) when asked by the PHI to explain the thawing procedure. This method is not permitted, as standing water can warm into the temperature danger zone over time, allowing bacterial growth and potential toxin production that may not be destroyed by subsequent cooking.Education was provided on approved thawing methods in accordance with the Alberta Food Retail and Foodservices Code, including thawing under continuous cold running potable water, transferring food from the freezer to refrigeration at 4 °C or lower overnight, or using a microwave provided the food is cooked immediately afterward.
    • 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 walk‑in cooler floor was observed with water pooled in the corner. The water appeared to be originating from the freezer unit located within the walk‑in cooler during its defrost cycle. Standing water on the floor creates unsanitary conditions and poses a slip hazard to staff. Persistent moisture can support microbial growth and may contribute to cross‑contamination if staff track water to other areas of the facility on their footwear.The operator was advised to correct the issue by servicing and maintaining the freezer defrost drainage system to ensure water is properly contained and drained. Floors must be kept clean and dry, with any accumulated water removed promptly and the area cleaned and sanitized as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the racks and the green shelving in the walk‑in cooler were observed to require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The beverage dispensers in both the kitchen and dining areas were observed with dried food buildup and dust accumulation. The operator was advised to clean and sanitize the affected areas to maintain equipment in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • ***There were non working hand sinks (drive through and back areas).
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were sanitizer solution concentrations that were not maintained. Ensure that all solutions are checked and changed often enough to maintained the effective 200ppm concentration. Corrected during the inspection.