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KFC / Taco Bell 1758

12222 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The temperature at the handwashing sink adjacent to the chicken preparation area in the back kitchen was 28.4°C.Fix the handwashing sink so that it provides water at a temperature suitable for proper handwashing by food handlers.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 10 packs of uncooked raw chicken were submerged in water to thaw in the sanitizer sink of the 3-compatment sink with an internal temperature of 0.4C.Chickens were removed from the sanitizer sink and stored in the walk-in cooler to thaw.Do not thaw food in the sanitizer sink of the 3-compartment sink.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. The internal temperature of the deep-fried chicken in the hot holding unit measured 52.3°C.Food discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the front service handwashing sink was empty.Additional paper towel was available and the paper towel dispenser was promptly restocked.Ensure handwashing sink is equipped with handwashing supplies at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The temperature at the handwashing sink adjacent to the chicken preparation area in the back kitchen was 28.4°C.Fix the handwashing sink so that it provides water at a temperature suitable for proper handwashing by food handlers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on March 20, 2026:Grease buildup was noted underneath the open deep fryer.Clean underneath the deep fryer.Outstanding Violation (March 17, 2025)The floor under the chicken deep fryers was observed to be greasyPlease clean and sanitize the indicated areas. Implement a regular cleaning schedule for these areas to ensure it is maintained and kept clean and free of food debris. ----------1) The area under the fountain dips, the carbon dioxide cylinder and the dry food storage racks had sugar spill. 2) Oil spill was noticed in the area behind the chicken fryers.Ensure that above mentioned areas are cleaned.
  5. Demand Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding Violation (March 17, 2025)1) The area under the fountain pop area by the carbon dioxide cylinder was observed to be sticky and covered with syrup potentially becoming an attractant for unwanted pests.2) The floor under the chicken deep fryers was observed to be greasyPlease clean and sanitize the indicated areas. Implement a regular cleaning schedule for these areas to ensure it is maintained and kept clean and free of food debris. ----------1) The area under the fountain dips, the carbon dioxide cylinder and the dry food storage racks had sugar spill. 2) Oil spill was noticed in the area behind the chicken fryers.Ensure that above mentioned areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the wire shelving units of the dry storage area and the chemical storage area were observed to be dusty and covered in food debris, potentially becoming an attractant for unwanted pests.Please clean and sanitize the indicated areas.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer was tested to be between 150-200 ppm.-Please ensure that the Quat sanitizer concentration is 200 ppm.
    • 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 towels dispenser was empty at the front hand sink.-The operator put in new paper towels in the dispenser.-Ensure that the hand sink is always supplies with soap, water and paper towels.
    • 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 exhaust hood for the chicken fryers was greasy and dusty.-Clean the grease and dust.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice scoop was stored on the lid.-Ensure that the scoops are stored in a clean container to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The area under the fountain dips, the carbon dioxide cylinder and the dry food storage racks had sugar spill. 2)Oil spill was noticed in the area behind the chicken fryers.-Ensure that above mentioned areas are cleaned.