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KFC

5100 53 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

KFC has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on July 16, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on June 25, 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 4 times across 3 separate inspections, most recently on June 29, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 29, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on December 30, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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?
      • Temperature logs for food in cold storage (freezer and coolers) and chicken warmer are not kept by the facility.CorrectionEnsure that a temperature log for food in storage is maintained and adequately documented.Education was provided on the public health significance of maintaining temperature logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The baseboard along the prep table in the food preparation area is covered by grease/grime.2. Area by the rear door is covered by dirt/grime/grease.These may create unsanitary conditions in the kitchen and may act as pest attractant.CorrectionEnsure to clean and maintain the indicated areas in good sanitary condition.Education was provided on the need to remove accumulated grease/dirt in the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Ventilation canopy was visibly dirty. - Dust and debris were accumulated in the left corner behind the soft drink dispenser.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy hot holding unit was maintaining a temperature of 52 degrees Celsius at the time of the inspection.The hot holding set temperature was increased at the time to ensure that foods were maintained hot at 60 degrees Celsius or greater.Ensure that the gravy hot holding unit maintains hot food at 60 degrees Celsius or greater after being cooked / reheated.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of the inspection, the facility's 3-compartment sink system was missing one of its drain plugs. The sanitizer sink was plugged using a disposable rubber glove as a temporary solution. A will need to be obtained for the facility.Ensure that all equipment is able to be used as intended.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler for the coleslaw/macroni salad was measured to be at 9 degrees Celsius.Operator indicated that specific cooler is turned off every night and turned on every morning.Correction:- Food items were moved to adjacent beverage cooler- Ensure that the coleslaw/macroni salad cooler reaches 4 degrees Celsius prior to storing items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glass light tubes over food handling areas at the deep frying station were unprotected and posed a shatter risk.Ensure that glass light tubes are adequately protected to prevent glass contaminating foods in the event shattering.Confirmation that the lights were fitted with a suitable plastic sleeve following the inspection was conducted by the Inspectors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood blocks were observed to be in use in the deep-frying area of the kitchen to elevate the gravy hot holding system.These wooden blocks are difficult to clean and may absorb/hold liquids or food debris.Following the inspection, two of the four blocks were painted to make them non-absorbent and easily cleanable.Ensure that the remaining wooden blocks are adequately finished, or that a suitable alternative material is chosen if elevation of the system is needed. Alternatively, the location of the hot holding unit can be changed, and the blocks removed.
  8. Monitoring Inspection

    0 infractions

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