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KFC / Taco Bell

100 - 347 Powder Drive Fort McMurray AB T9K 0M3 · Food - General

Official record from Alberta →

Inspection summary

KFC / Taco Bell has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on July 23, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 December 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 7, 2025. 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?

  • 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 July 7, 2025. 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in the bulk container of powdered seasoning and cinnamon sugar with the handles touching the food items. The scoops were removed and sent to the dishwashing sink. Ensure that all food items are protected from contamination by storing scoops in a hygienic manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large garbage can was observed blocking access to a handwashing sink.The garbage can was placed in a different location.Ensure that all hand washing sinks are easily accessible for convenient hand washing.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 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?
      • The displayed Food Handling Permit has expired. Ensure that a valid Food Handling Permit is publicly displayed at all times when in operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:- the exterior portion of the pop machine at the drive through counter.- Door of the ice machine.Ensure to clean all indicated areas and maintain them in a clean and sanitary condition.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The handle of the scoop in the dry food containers were observed in direct contact with the food contents. The operator removed the scoop and stored it in a manner that prevents the handle from coming into contact with the food.Ensure all scoops and utensils are stored in a way that prevents contamination—handles must not touch the food contents inside containers and allow food handlers to grab the scoop without directly contacting the product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not supplied with single use towels. The onsite staff immediately restocked the paper towels, during the inspection.Ensure that all hand washing sinks are adequately supplied with liquid soap and single use towels at all times.
    • 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?
      • The displayed Food Handling Permit has expired. Ensure that a valid Food Handling Permit is publicly displayed at all times when in operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food containers, lids and some scoops in a one of utensil storage tubs were observed dirty. Onsite staff moved the tub and its contents to the dishwashing sink for cleaning.Ensure the utensils and the storage tub are cleaned and sanitized thoroughly before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:- the exterior portion of the pop machine at the drive through counter.- Door of the ice machine.Ensure to clean all indicated areas and maintain them in a clean and sanitary condition.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was removed from the cooler for preparation when the operator was not yet ready to prepare it. Chicken was returned to the cooler during the inspection.Remind all staff to pull out meat when they are ready to use it, to limit the time spent in the danger zone and prevent growth of pathogens.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A food handler within the facility exhibited a knowledge gap with respect to testing sanitizer concentration. Retraining provided to the food handler during the inspection.Ensure that all staff are properly trained to test and ensure that sanitizer concentration is adequate.
    • 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?
      • The displayed Food Handling Permit has expired. Ensure that a valid Food Handling Permit is publicly displayed at all times when in operation.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution concentration measured below 200ppm.Solution replaced with 200ppm Quat sanitizer at the time of inspection.

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