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Afghan Chopan Kebab Cuisine

381 Parsons Road SW Edmonton AB T6X 3B9 · Food - General

Official record from Alberta →

Inspection summary

Afghan Chopan Kebab Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 20, 2025. The most recent inspection, on September 10, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 33 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on September 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on September 8, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 6, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 11 times across 5 separate inspections, most recently on September 8, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Various items in the upright cooler, including potato salad, blueberries and ground beef, had visible signs of spoilage.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispenser was dispensing 0ppm QUAT residual. Have dispenser repaired and manually mix sanitizer until it is repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A dirty mouse trap was in contact with food and food packaging.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various perishable food items, including Cesar salad dressing, an open can of tomato paste, whole peeled garlic, ginger paste, garlic paste, portions of green chutney and chili sauce, grated carrots, raisins in oil and cooked dumplings were stored at room temperature. Chicken was marinating at room temperature and measured at an internal temperature of 17 degrees Celsius. Frozen meat was being thawed at room temperature in one of the three compartment sink basins.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink did not have paper towel.A hand sink was removed from the bar. Replace the hand sink that was removed from Bar.Hand sinks are to be stocked at all times, and cannot be removed without approval.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedule was not available upon request onsite. PHI emailed a reminder the day previous to have all paperwork available onsite to signal readiness to operate. Please ensure written records required remain onsite as PHI will request to see the documents on every inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease on the ventilation canopy filters. The canopy filters are to be cleaned and sanitized weekly to biweekly to prevent buildup of grease.There is an accumulation of food debris in the drawers that hold clean utensils. Clean and sanitize drawers and ensure that all utensils are re-sanitized in the dishwasher.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Various foods, sauces, dishes and utensils were left form the night before. Ensure that waste is disposed of the same night, dirty dishes and utensils should at minimum be placed in the sink. Leaving waste on counters overnight can lead to harborage of pests, and may cause cross contamination of foods.
  3. Demand Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled foods, including cheese, hummus, and peppers were noted in coolers. Ensure proper stock rotation and discard spoiled foods immediately. Discarded at time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispenser was dispensing 0ppm QUAT residual. Have dispenser repaired and manually mix sanitizer until it is repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat, including ground beef, chicken and lamb was being stored above ready to eat foods, cooked foods and produce. Corrected at the time of inspection. Dumpling wrappers were observed with meat juice dried on them. discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped garlic was being stored at room temperature. Hot food was sitting in oven that was not turned on. Food was 45C. Please ensure that food is not held in the danger zone or between 4C and 60C during preparation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink did not have paper towel.A hand sink was removed from the bar. Replace the hand sink that was removed from Bar.Hand sinks are to be stocked at all times, and cannot be removed without approval.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wire grill brush had wires in disrepair. Do not use as wires can dislodge and contaminate food. Discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedule was not available upon request onsite. PHI emailed a reminder the day previous to have all paperwork available onsite to signal readiness to operate. Please ensure written records required remain onsite as PHI will request to see the documents on every inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease on the ventilation canopy filters. The canopy filters are to be cleaned and sanitized weekly to biweekly to prevent buildup of grease.There is an accumulation of food debris in the drawers that hold clean utensils. Clean and sanitize drawers and ensure that all utensils are re-sanitized in the dishwasher.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Various foods, sauces, dishes and utensils were left form the night before. Ensure that waste is disposed of the same night, dirty dishes and utensils should at minimum be placed in the sink. Leaving waste on counters overnight can lead to harborage of pests, and may cause cross contamination of foods.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispenser was dispensing 0ppm QUAT residual. Have dispenser repaired and manually mix sanitizer until it is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink did not have soap and paper towel.A hand sink was removed from the bar. Replace the hand sink that was removed from Bar.Hand sinks are to be stocked at all times, and cannot be removed without approval.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedule was not available upon request onsite. PHI emailed a reminder the day previous to have all paperwork available onsite to signal readiness to operate. Please ensure written records required remain onsite as PHI will request to see the documents on every inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease on the ventilation canopy filters. The canopy filters are to be cleaned and sanitized weekly to biweekly to prevent buildup of grease.There is an accumulation of food debris in the drawers that hold clean utensils. Clean and sanitize drawers and ensure that all utensils are re-sanitized in the dishwasher.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Various foods, sauces, dishes and utensils were left form the night before. Ensure that waste is disposed of the same night, dirty dishes and utensils should at minimum be placed in the sink. Leaving waste on counters overnight can lead to harborage of pests, and may cause cross contamination of foods.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispenser was dispensing 0ppm QUAT residual. Have dispenser repaired and manually mix sanitizer until it is repaired.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing sink did not have soap and paper towel upon arrival and operator indicated that they use gloves.Handwashing is required before and after glove usage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items were being stored on the floor. Including bags of rice and crates of onions. All food items are to be stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple sauces, foods, and mixed items that state "Refrigerate after opening", or contain items that require refrigeration were left at room temperature.High risk items, and items that manufacturer's indicate require refrigeration are to be kept refrigerated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink did not have soap and paper towel.A hand sink was removed from the bar. Replace the hand sink that was removed from Bar.Hand sinks are to be stocked at all times, and cannot be removed without approval.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest monitoring stations and reports were not observed while onsite. A pest control program is to be in places and monthly monitoring is to occur.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drawers in which cleaned utensils are stored have an accumulation of food debris. The drawers and utensils are to be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease on the ventilation canopy filters. The canopy filters are to be cleaned and sanitized weekly to biweekly to prevent buildup of grease.There is an accumulation of food debris in the drawers that hold clean utensils. Clean and sanitize drawers and ensure that all utensils are re-sanitized in the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedule was not available upon request onsite. PHI emailed a reminder the day previous to have all paperwork available onsite to signal readiness to operate. Please ensure written records required remain onsite as PHI will request to see the documents on every inspection.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Various foods, sauces, dishes and utensils were left form the night before. Ensure that waste is disposed of the same night, dirty dishes and utensils should at minimum be placed in the sink. Leaving waste on counters overnight can lead to harborage of pests, and may cause cross contamination of foods.
  6. Initial Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - owner was observed blowing with his breath into a glove before donning gloves. PHI educated the owner that blowing into gloves for food handling was not permitted. Owner was later observed licking the gloves to go through paperwork. Cease and desist practices that place saliva on clean food contact surfaces such as gloves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - mop sink was not constructed as per the requirements: the area around the mop sink was not watertight or sealed, a large gap was observed between the sink and the wall. Please refinish the area around the mop sink in a manner that is smooth, cleanable, non-absorbent and durable. The floors were missing baseboards and/or were not siliconed to the walls to make them waterproof. Owner sent one or two installed baseboard repairs though unsealed walls around the dishwashing area and front of kitchen were not included.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedule was not available upon request onsite. PHI emailed a reminder the day previous to have all paperwork available onsite to signal readiness to operate. Please ensure written records required remain onsite as PHI will request to see the documents on every inspection.
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