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Avi's Kabob House

114 - 920 36 Street NE Calgary AB T2A 6L8 · Food - General

Official record from Alberta →

Inspection summary

Avi's Kabob House has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 11, 2025. The most recent inspection, on July 14, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no prepared bleach sanitizer in a spray bottle or bucket. COMPLETE THE FOLLOWING:1. Please ensure a 100ppm bleach sanitizer is always available when food preparation is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of tomatoes and a crate of onions were stored on the floor in the walk-in cooler.2. Flats of eggs stored on the wire shelves in the walk-in cooler.3. Dolmas stored in opened cans in the walk-in cooler.COMPLETE THE FOLLOWING:1. Do not store boxes of vegetables directly on the floor. They must be stored off the ground to protect from contamination and to facilitate cleaning in the area. 2. Store eggs on trays or move to bottom shelf. 3. After opening canned foods, the food must be transferred to food grade container as cans may rust after opening.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When asked to describe the manual 3-compartment dishwashing method, the Food Handler stated they were not sanitizing dishes. The correct dishwashing procedures were discussed during the inspection.COMPLETE THE FOLLOWING:1. Dishes must be washed with soap and water, rinsed, immersed in sanitizer for at least 2 minutes, and then air dried.
  3. Initial Inspection

    0 infractions

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