Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was KFC last inspected?
The most recent inspection on record was on Apr 27, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “Infractions found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Apr 8, 2025 to Apr 27, 2026.
Has KFC ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 8, 2025.
The Full Inspection History
3 inspections
Compliance Inspection
Apr 27, 2026
Infractions found
1 recorded violation
criticalCode —Contamination
Official Wording
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Inspector’s Notes
Corrected During Inspection: Clean and sanitize food contact surfaces or equipment as often as necessary
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Apr 27, 2026 · Original Source
Compliance Inspection
Oct 14, 2025
Infractions found
1 recorded violation
criticalCode —Food temperature
Official Wording
Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating
Inspector’s Notes
Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.