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Anatolia Turkish Food

12 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

Official record from Alberta →

Inspection summary

Anatolia Turkish Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on January 23, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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.

  • 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 2 separate inspections, most recently on July 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 3, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on January 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on July 3, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Serving utenils were left on the counter next to the hot holding unit area. Discussed with the operator to ensure that serving utensils are stored inside the quat sanitizer solution and not left on the counter at the front service food handling area.Serving utensils were promptly stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Trays of raw meat skewers were stored next to flatbread and above ready to eat items in the stand-up cooler. Store raw meat in a safe manner to prevent contamination.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tray of raw kebabs were above drinks and bucket of yogurt. Store all raw meats in a safe manner to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was too strong, chlorine was measured at 800ppm.Use 100 to 200ppm chlorine and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yogurt and other perishable foods were stored above the insert load limit. Yogurt was measured between 9 to 10 degrees C on top and 2 to 4 degrees C on the bottom. Reduce the volume of perishable foods in the insert and store all perishable foods at 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Three Phyllo pastries were left out at room temperature. Baking a small amount at a time. Provide a heat lamp or heated cabinet to store them at 60 degrees C or higher. Previous Report:Onion, cheese and spinach filled phyllo pastries were stored at room temperature. Not sure if these products are perishable or not.Store them in a cooler until you can provide evidence that these products are not perishable. Owner is baking a small amount every two hours and discarded them after two hours until hot holding unit arrives.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and char were building up on the canopy filters. Clean the filters.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Onion, cheese and spinach filled phyllo pastries were stored at room temperature. Not sure if these products are perishable or not.Store them in a cooler until you can provide evidence that these products are not perishable. Owner is baking a small amount every two hours and discarded them after two hours until hot holding unit arrives.

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