1103 Highway 9 S
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 avril 2026
Observed staff not using thermometer to check temperature of the sausage meat. She mentioned that the sausage is cooked for 15 minutes or longer or until there is no pink color from the meat. Staff was advised on the importance of checking food temperature during cooking to ensure that the food is adequately cooked. Facility manager provided meat thermometer for use in the kitchen during the inspection., , Fridge #1: 1.4 C, Fridge #2: 2.9 C, Walk-in cooler: 1.8 C, Freezer #1 temp: -18 C, Freezer #2 Temp: -24 C , Hot held egg, sausage, and hash brown temperature >60 C
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.
KFC 1795
Ce restaurant a été inspecté 8 fois depuis le 26 octobre 2023, avec 4 conformes, 4 non conformes et 1 fermeture au dossier.
1 infraction
Observed staff not using thermometer to check temperature of the sausage meat. She mentioned that the sausage is cooked for 15 minutes or longer or until there is no pink color from the meat. Staff was advised on the importance of checking food temperature during cooking to ensure that the food is adequately cooked. Facility manager provided meat thermometer for use in the kitchen during the inspection., , Fridge #1: 1.4 C, Fridge #2: 2.9 C, Walk-in cooler: 1.8 C, Freezer #1 temp: -18 C, Freezer #2 Temp: -24 C , Hot held egg, sausage, and hash brown temperature >60 C
Aucune infraction
3 infractions
The low temperature dishwasher sanitizer concentration was at 0 ppm chlorine at the time of inspection. Observed the sanitizer jar was empty at this time. Staff replaced jar with new solution during the inspection. The concentration of the sanitizer for the low-temperature dishwasher was measured to be at 100 ppm after equipment was primed four times and tested. There is a two-compartment sink for manual dish washing using bleach as the sanitizing solution at 100 ppm. , , Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
The Ecolab Chlorine test papers available onsite expired in 2022., , Replace to ensure testing equipment is effective.
Observed scoops eggs and hash brown not separated and are both used for serving eggs. PHI provide education to staff regarding prevention of bulk food contamination. Staff replaced scoops and provided two ceramic saucer places for each of the scoop placed in front of the food to prevent guest from using same scoop to serve different food.
Aucune infraction
1 infraction
The concentration of the sanitizer for the low-temperature dishwasher was observed to be at 0 ppm after equipment was primed three times and tested. , Please use the two-compartment sink for manual cleaning and sanitizing of dishes with bleach until the dishwasher is confirmed to be able to sanitizes effectively at 100 ppm chlorine solution., , The rinse temperature of the high-temperature dishwasher in the main kitchen was at 190 F., , *Not completed
2 infractions
The concentration of the sanitizer for the low-temperature dishwasher was observed to be at 0 ppm after equipment was primed three times and tested. , Please use the two-compartment sink for manual cleaning and sanitizing of dishes with bleach until the dishwasher is confirmed to be able to sanitizes effectively at 100 ppm chlorine solution., , The rinse temperature of the high-temperature dishwasher in the main kitchen was at 190 F.
There was no valid food handling permit available at the time of inspection. Permit posted onsite expired in 2023., , Ensure a valid permit is posted.
Aucune infraction
1 infraction
Observed detergent and sanitizer jars are empty at the time of inspection. Staff replaced jars with new solutions during the inspection. The concentration of the sanitizer for the low-temperature dishwasher was observed to be at 0 ppm after equipment was primed four times and tested. The two-compartment sink method with bleach was asked to be implemented until the dishwasher is confirmed to be able to sanitizes effectively at 100 ppm chlorine solution. , , Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.