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Kokoriko Fried Chicken

2950 Calgary Trail NW Edmonton AB T6J 7C2 · Food - General

Official record from Alberta →

Inspection summary

Kokoriko Fried Chicken has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on October 13, 2026, recorded 6 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 13, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 13, 2026. 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 October 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times on October 13, 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.

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and/or food equipment was stored on the dirty floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - spray bottles of chemical were not labeled to disclose contents to prevent dangerous mixing
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a basket of fried chicken was stored at room temperature. Interior was 20'C, the exterior temperature was 25'C. Must be maintained at MORE than 60'C or 4'C or less. Cannot be stored at room temperature. Fix or purchase a new hot holding cabinet. 7-8 pieces of cooked chicken were discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - missing chlorine test strips for the chlorine sanitizer in use. (Quat test strips are not the same)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - hot holding cabinet was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required on chair and wood look counters/shelves.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - poor organization of the walk-in cooler was observed. Raw meat was stored above and beside: vegetables, ready-to-eat foods, beverages, and cooked foods throughout the walk-in cooler. Raw meat must be stored separately and away from beverages, cooked foods, ready-to-eat foods, and vegetables at all times in storage to prevent cross contamination.
  4. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - no soap or paper towel used for handwashing. Soap is required for proper handwashing.** - as there was no paper towel, the wet hands were "flung" - sending water everywhere in the kitchen. ! Please conduct proper handwashing using soap and paper towel
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - PHI observed that the cook handled raw chicken with both gloved and ungloved hands. THen touched the cooler doors, the walk in cooler, and may other surfaces in the kitchen with the raw chicken juice still on his hands. Many of the surfaces inside the kitchen were contaminated with raw chicken blood. Handwashing required BEFORE touching the walk-in cooler doors and other surfaces in the kitchen. ** - poor organization of the walk-in cooler was observed. Raw meat was stored above and beside: vegetables, ready-to-eat foods, beverages, and cooked foods throughout the walk-in cooler. Raw meat must be stored separately and away from beverages, cooked foods, ready-to-eat foods, and vegetables at all times in storage to prevent cross contamination.
    • 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 was missing at the front handsink and the back kitchen handsink. Please restock the paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - no not use aluminum foil on the walls to prevent cleaning unless changed every day. The foil was in poor condition and pieces of foil were ripped and breaking off that may contaminate food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - floors under equipment and in hard-to-reach areas require more cleaning, the door into the front kitchen - a build up of grime and grease was observed.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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