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KFC / Pizza Hut

911 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General

Official record from Alberta →

Inspection summary

KFC / Pizza Hut has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on September 28, 2026, recorded 1 infraction.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 28, 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 June 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 28, 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 2 times across 2 separate inspections, most recently on June 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 28, 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.

7 inspections

  1. 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?
      • The hand sink closest to back entrance of the facility was out of paper towel. CDI: restocked at the time of inspection. Note, alternative hand sinks were available and were adequately stocked with supplies at the time of inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of pop syrup was observed on the hoses beneath the pop machine. Ensure that the indicated area is cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer solution near the deep-frying area was measured at 50 ppm Quats.Action taken:-Staff was instructed to prepare the fresh Quats solution, which was measured at 200 ppm. -Education was provided to regularly monitor the strength of the sanitizer and replace when the concentration falls below 200 ppm Quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The preparation cooler near the deep-frying area had sliced tomatoes that were measured at 15C. It was observed that the sliced tomato container was over-stacked over another empty container that could be a reason for high temperature of the sliced tomatoes. Action taken:- Over-stacking was removed and the sliced tomatoes were put directly into the container inside the preparation cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - An empty food container was observed stored inside the handwashing sink in the front area. Action taken:-Staff was instructed to empty the handwashing sink.-Education was provided that the handwashing sink must be accessible at all the times.
    • 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 ventilation hood above the deep-frying area had a grease buildup. Action required:-Cleaning is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - A cracked tray was observed in the dishwashing sink.Action taken:-Staff was instructed to discard the cracked equipment.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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