Baba Kazala Eats / The Poppy Grill and Deli
4802 51 Avenue Evansburg AB T0E 0T0 · Food - General
Inspection summary
Baba Kazala Eats / The Poppy Grill and Deli has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on February 12, 2026, recorded 4 infractions.
3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 6 times across 5 separate inspections, most recently on February 12, 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 once on September 20, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 separate inspections, most recently on February 12, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 3 times across 3 separate inspections, most recently on February 12, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 February 12, 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.
9 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Container for chlorine sanitizer was dirty and measured 0ppm when tested. The container was cleaned and a fresh 100ppm chlorine sanitizer solution was made during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Food stored on the ground including packaged drinks. Ensure all food products are stored off the ground.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The backsplash to the prep sink has some holes in it where equipment was previously mounted. Please repair these holes and finish the backsplash so that it is easy to clean, non-absorbent to moisture, and smooth.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Visible mold growth noted on the walk-in cooler fan unit and fan blade cover. These were cleaned during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The final rinse temperature dial on the dishwasher displays temperature above ~82C (180F) up to 98C (208F). However, the hot water temperature recorded at the dish level could not reach the minimum required sanitizing temperature of at least 71C at the dish level during the visit.- Operator instructed to switch to manual sanitizing of the dishes using an approved manual method and sanitizer solution such as 100ppm chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X The sanitizer solution at the front of house had no chlorine residual.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The final rinse temperature dial on the dishwasher displays temperature above ~82C (180F) up to 98C (208F). However, the hot water temperature recorded at the dish level could not reach the minimum required sanitizing temperature of at least 71C at the dish level during the visit.- Operator instructed to switch to manual sanitizing of the dishes using an approved manual method and sanitizer solution such as 100ppm chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The slicers have dried caked on food debris on them.X Mold growth noted on the wire shelving in the walk-in cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X There was dried on food debris left on the slicer and slicer guard. This was disassembled to be cleaned and sanitized during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X Sanitizer solution was not available during the inspection. A 100 ppm bleach sanitizer solution was mixed during the inspection
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Several food items and boxes of food storage items are stored on the ground in the pantry area. Ensure food and items are stored off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Gravy from the cooler was warming up in the hot holding pan on the grill. Staff instructed to heat the gravy up to at least 74C on the stove before storing in the hot holding pan.X A bowl of creamers was left out at room temperature. These were moved into the refrigerator during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The sink in the hot holding / prep area has been replaced with a new two-compartment sink but is not plumbed in currently. Promptly replumb the hot / cold water lines, drainage and install appropriate soap and paper towel dispensers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The high temperature dishwasher is not working properly. The reading on the machine / booster is ~82C but the temperature at the dish level measured a maximum of ~68C.Manual dishwashing with chlorine sanitizer to be done until the dishwasher is repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?