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Ralphs Fried Chicken

10807 Castle Downs Road NW Edmonton AB T5X 3N7 · Food - General

Official record from Alberta →

Inspection summary

Ralphs Fried Chicken has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on June 16, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 2 times across 2 separate inspections, most recently on June 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 16, 2025. 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 May 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 16, 2025. 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?

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.

2 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle with bleach/chlorine sanitizer was measured at a concentration of 1000ppm. Ensure bleach/chlorin sanitizer is maintained at 100ppm at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles with bleach/chlorine sanitizer were observed to be unlabeled. Ensure all chemicals are labeled. The operator labeled the indicated spray bottles during the inspection.
    • 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 lower section of the plastic walls throughout the back food preparation area were observed to be removed. Ensure that the indicated walls are sealed to be smooth, resistant to moisture and easy to clean.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not ready during the inspection, while food preparation was occurring. Once notified, a chlorine solution of 100ppm was prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was measured at 54°C (recorded with probe thermometer). Once notified, the temperature was adjusted to 60°C.
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