3 - 1327 1 Street SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 mai 2026
The scoop for the bulk dry rice did not have a handle. , , Please replace with a handled scoop to protect the bulk food supply from contamination when scooping.
K Town Fried Chicken se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Saffron Street
BELTLINE
Ce restaurant a été inspecté 8 fois depuis le 2 octobre 2024, avec 4 conformes, 3 non conformes et 1 fermeture au dossier.
1 infraction
The scoop for the bulk dry rice did not have a handle. , , Please replace with a handled scoop to protect the bulk food supply from contamination when scooping.
Aucune infraction
1 infraction
Food debris and grease were observed under food equipment. , , A high level of cleanliness must be mainatined to help prevent future pest activity.
Aucune infraction
3 infractions
Evidence of a cockroach infestation was observed in the stall. The pest control monitoring glue board under the two compartment sink was completely full of cockroaches in all cycles of life. Additional live and dead cockroaches were observed on another pest monitoring glue board in the facility (approximately 25 on this glue board). Cockroaches had nested in the hinge of one of the food preparation coolers. Live and dead cockroaches were observed within the cooler gasket., , Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor., , Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
4 infractions
A can of household cockroach pesticide (“Raid”) was observed in the facility., , Remove and cease the use of household pesticide in the facility. All pesticide application must be carried out by a professional pesticide applicator.
Evidence of a cockroach infestation was observed in the stall. The pest control monitoring glue board under the two compartment sink was completely full of cockroaches in all cycles of life. Additional live and dead cockroaches were observed on another pest monitoring glue board in the facility (approximately 25 on this glue board). Cockroaches had nested in the hinge of one of the food preparation coolers. Live and dead cockroaches were observed within the cooler gasket., , Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
3 infractions
Batter mix for chicken was stored at room temperature measured 20C and was not in use. The operator stated the batter was stored at room temperature for an hour. , , Batter mix should be stored below 4C to prevent the growth of bacteria. , , Place the batter mix in an ice bath during service to maintain the temperature at 4C or below. , , The operator placed the batter mix in the cooler at the time of the inspection.
The hand sink was inaccessible. There was an insert inside the sink and a bucket blocking access to the hand sink. , , The hand sink must be readily accessible at all times to ensure proper hand hygiene is followed. , , Refrain from placing any articles inside the hand sink and avoid storing items around the hand sink that can block its access., , The operator removed the insert and the bucket away from the hand sink at the time of the inspection.
3 infractions
- Lemon scented bleach water was observed in the kitchen area., *Violation was corrected onsite. Staff will be using Quat's sanitizer, which is available at the back of the facility., **The additives that make the bleach lemony fresh is not approved as an additive to sanitizers for food contact use. Once a sanitizer air dries it should leave minimal trace so that the contact surface remains food safe. Additives or scents can remain on the surface and contaminate foods.
- The sanitizer spray bottle and the sanitizer bucket were not labeled., *Staff labeled both the spray bottle and the sanitizer bucket., **Ensure that all chemicals are labeled correctly to prevent the mixing of different substances.
- Three containers of fried chicken were observed on the counter. Two containers contained freshly cooked chicken, with temperatures measured at 52°C and 55°C. The third container, cooked the previous night, recorded a temperature of 14.9°C., , Action Taken: Staff discarded the food item., , Requirement: All potentially hazardous foods must be kept below 4°C or above 60°C. They must not be stored in the danger zone (4°C - 60°C) for more than 2 hours and must be reheated to 74°C prior to being served to customers.
The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation., , Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor., , Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation., , Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
Whisk stored in stagnant water at room temperature measured 24C. , , Utensils should be stored in a manner that protects it from contamination. Store utensils in the following manner: , - Iced cold water <4C, - Hot water >60C, - Sanitizer solution (100ppm of bleach or 200ppm of quats) , , The operator replaced the stagnant water with iced cold water at the time of the inspection.