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Alibaba Kebab Grill

15327 97 Street NW Edmonton AB T5X 5V3 · Food - General

Official record from Alberta →

Inspection summary

Alibaba Kebab Grill has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 11, 2026, recorded 8 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 8 separate inspections, most recently on September 11, 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?

  • 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 6 times across 4 separate inspections, most recently on September 11, 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 4 times across 4 separate inspections, most recently on September 27, 2024. 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 once on September 11, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 14 times across 8 separate inspections, most recently on September 11, 2026. 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.

13 inspections

  1. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A pail containing a cream-colored sauce (by the dough prep station) had mold around the inside of the pail. It was discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cloths were found on countertops. Keep used towels stored in a pail of sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, several food items were stored on the floor such as shawarmas, rice, etc. Keep food 6 inches off the floor.Black garbage bags were used to cover food on the Baker’s rack in the walk in cooler. Use food grade/safe materials to protect food. Some foods were uncovered in the walk in cooler. Items such as but not limited to rice, onions, beef, tomatoes were uncovered. Keep food covered when in storage.A paper cup was stored in a pail of dry ingredients. The cup was discarded during the inspection.A bag of open tea bags was stored underneath the beverage area hand sink. Remove food from potential cross contamination areas.Food inside the front prep cooler was uncovered. Items such as but not limited to onions, tomatoes, sauce, cut lemons were uncovered. Garbage bags were observed to be placed in a couple areas of the kitchen such as the by the meat slicer and by the knife magnetic strip. Keep garbage bag use for garbage only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no designated hand wash station in the back kitchen. Designate the kitchen two-compartment sink as a hand sink. Provide soap and paper towels. Install proper holders/dispensers.The beverage station hand sink was leaking at the faucet area. Repair or replace sink. The front-end hand sink was inaccessible and obstructed. The sink was blocked by a stainless-steel table and a large garbage can. The sink basin had utensils stored inside as well. No paper towels were a present. A bottle of hand soap was nearby, however, was nearly empty.The back patio had a large chest freezer, two coolers and a charcoal cooking unit. A hand sink is needed in the area when it is used.
    • 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?
      • Two fly strips were in the middle of the kitchen. Several live flies were observed throughout the kitchen. Relocate the fly strips to an area away from food and food contact surfaces. Ensure the flies are removed from the facility. Increased sanitation and removing food sources will help reduce the number of flies.A gap was present at the bottom of the exterior back door. Repair or replace the door to close off any open gaps/cracks.Pest control records were not available or completed. Ensure pest control records are completed monthly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing in the kitchen. Reinstall tiles.The dishwashing two compartment sink had a leak at the bottom of the basin. Repair or replace sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dough mixer had buildup of dried dough. Clean dough mixer. Knives on the magnetic strip on the wall had buildup of food. Store only clean utensils away during storage. Meat grinder had buildup of dried food. A metal pasta strainer was in poor repair. Please discard.The meat slicer had buildup of dried meat underneath the blade. Focus on cleaning the hard-to-reach areas.Mechanical ventilation hood had buildup of dust and grease.Clean and sanitize the appliances/equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen walls and the walk in cooler walls had build up of sauce/food/grease. Clean all affected areas.Hard to reach areas of the floor such as underneath equipment and edges had buildup of food, grease and debris. Cleaning frequency needs to be increased.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available at the time of inspection. Operator was instructed to make a solution, and the concentration was measured at 100ppm chlorine. Please ensure that a sanitizing solution is available at all times to allow for proper sanitization of food prep surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strip was not available during the inspection. Ensure test strips are available at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of inspection, the handwashing sink lacked paper towels. The operator replenished the supply upon instruction. Ensure that all required handwashing supplies are available at all times to support proper hand hygiene.
    • 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?
      • * A gap was observed at the back door. Ensure the weatherstripping is replaced to prevent pest entry.** Pest control record was not available during inspection. Please maintain a pest control record to facilitate pest monitoring and prevent an infestation.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed to the public.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2025-07-17The chlorine/bleach dishwasher was measured at 50ppm with bleach/chlorine test strips. Ensure that the indicated dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine. 2025-07-04The mechanical dishwasher was measured at 0ppm bleach/chlorine with bleach/chlorine test strips. Ensure that the dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed on the floor beneath the two-compartment dishwashing sink. Ensure that the indicated area is cleaned and sanitized.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine sanitizer was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured at 0ppm bleach/chlorine with bleach/chlorine test strips. Ensure that the dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed on the floor beneath the two-compartment dishwashing sink. Ensure that the indicated area is cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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?
      • Several flies are observed throughout the facility. Ensure pest control measures are taken to reduce or eliminate the presence of flies in the facility.
  9. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers are observed in the cooler in the front service area and in the "Avantco" cooler. Ensure that all coolers are equipped with thermometers to help track temperatures.
    • 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?
      • 1. Several flies are observed throughout the facility. 2. No written pest control record is observed during the inspection. 1. Ensure pest control measures are taken to reduce or eliminate the presence of flies in the facility.2. Ensure that a written pest control record is provided to the inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is still required. Please ensure the schedule is available by next inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dirt and debris are observed in the mechanical room. Ensure that this area is cleaned and sanitized.
  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop without a handle is observed in the lentil storage container. Ensure that scoops with handles are provided to help prevent contamination of the food. The operator provided a scoop with a handle during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers are observed in the cooler in the front service area and in the "Avantco" cooler. Ensure that all coolers are equipped with thermometers to help track temperatures.
    • 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?
      • 1. Several flies are observed throughout the facility. 2. No written pest control record is observed during the inspection. 1. Ensure pest control measures are taken to reduce or eliminate the presence of flies in the facility.2. Ensure that a written pest control record is provided to the inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dirt and debris are observed in the mechanical room. Ensure that this area is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule is still required. Please ensure the schedule is available by next inspection.
  11. Risk Management Inspection

    3 infractions

    • 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?
      • The mechanical room was cleaner, there were less droppings in the room. Operator was asked to remove the remaining droppings and to place an additional trap in the area with the higher concentration of droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • New tiles were installed by the cookline. The new wall around the decommissioned walk in cooler has unpainted drywall. Ensure all walls are smooth, impervious to moisture, easy to clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was clean. A cleaning schedule is still required. Please ensure the schedule is available by next inspection.
  12. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in freezer was at 18C. Ensure the freezer is at <0C, before it can be used. If decided not to use the walk in freezer, you may disconnect the unit. The walk in cooler was at 4C, please ensure a thermometer is inside the unit.The prep cooler was at 4C and equipped with thermometer. The white freezer (by the dishwashing area), was at <0C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sinks were equipped with soap and paper towels. Please place garbage cans nearby.Men's washroom paper towel dispenser was missing paper towels. Women's washroom, faucet (closest to the exit door) requires repair/replacement as hot water was little to none when turned to hot setting. Hot and cold water or warm water is required. Soap and paper towels were present.
    • 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?
      • Mouse droppings were present in the mechanical room. Ensure the droppings are removed and a trap is placed in there. Should there be any unwanted openings/gaps/cracks, please repair those areas to close off the openings. Owner has hired a pest control company to help monitor traps on a monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring by the cookline, some tiles were missing. Owner has indicated that he has intent to repair the area by opening date. Please ensure the flooring is impervious to moisture, smooth, easy to clean and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryer contained oil that has been solidified. Please ensure the unit is cleaned before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Due to some ongoing construction, a cleaning of the restaurant is required. A cleaning schedule is still required.
  13. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in freezer was at 18C. Ensure the freezer is at <0C, before it can be used. If decided not to use the walk in freezer, you may disconnect the unit. The walk in cooler was at 4C, please ensure a thermometer is inside the unit.The prep cooler was at 4C and equipped with thermometer. The white freezer (by the dishwashing area), was at <0C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sinks were equipped with soap and paper towels. Please place garbage cans nearby.Men's washroom paper towel dispenser was missing paper towels. Women's washroom, faucet (closest to the exit door) requires repair/replacement as hot water was little to none when turned to hot setting. Hot and cold water or warm water is required. Soap and paper towels were present.
    • 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?
      • Mouse droppings were present in the mechanical room. Ensure the droppings are removed and a trap is placed in there. Should there be any unwanted openings/gaps/cracks, please repair those areas to close off the openings. Owner has hired a pest control company to help monitor traps on a monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring by the cookline, some tiles were missing. Owner has indicated that he has intent to repair the area by opening date. Please ensure the flooring is impervious to moisture, smooth, easy to clean and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryer contained oil that has been solidified. Please ensure the unit is cleaned before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Due to some ongoing construction, a cleaning of the restaurant is required. A cleaning schedule is still required.

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