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KFC / Taco Bell

14311 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

Official record from Alberta →

Inspection summary

KFC / Taco Bell has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on August 20, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 August 12, 2026. 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 2 times across 2 separate inspections, most recently on August 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 on August 12, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 August 12, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions in the wiping cloth buckets and at the dishwash sink were measured at 0-100 ppm, need to be at minimum 200 ppm.- Staff prepared new quat sanitizer solutions which were measured at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a staff member speaking on their cell phone and then return to work duties without first removing/disposing their gloves and washing their hands.- Proper disposable glove use and handwashing frequencies reviewed,
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the front counter area has recently been removed resulting in missing floor tiles and unfinished wood in that space.- Floors and walls in a food facility must be smooth/washable and moisture resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed a small plastic container floating in the Zinger Sauce. Staff informed that the container was being used to dispense the sauce.- Use dispensers with handles and store in a manner that the handle does not contact the food.2. Grease accumulation is noted on the back of the deep fryers and the French Fry hot holding unit.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation is noted on the ceiling tiles around the air vents in the kitchen.- Cleaning is required.
  3. Demand 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 paper towel dispensers at both handwash sinks were empty. Corrected.- Designated handwash sinks must be supplied with soap and paper towel at all times.
  4. Monitoring Inspection

    0 infractions

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