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Banu Kabob and Banquet Hall

115 - 575 28 Street SE Calgary AB T2A 6X1 · Food - General

Official record from Alberta →

Inspection summary

Banu Kabob and Banquet Hall has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 5, 2024. The most recent inspection, on May 11, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 March 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 26, 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 5 times across 4 separate inspections, most recently on May 4, 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?

  • 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 5 times across 4 separate inspections, most recently on March 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Bar:The flooring around the floor drain was cracked.COMPLETE THE FOLLOWING:1. Please repair the flooring to prevent the accumulation of debris, and so it is easy to clean.
  3. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of raw meats stored above buckets of sauces in the walk-in cooler.**March 26, 2026: fresh tomatoes and cucumbers were stored below the containers of raw meat. COMPLETE THE FOLLOWING:1. Please ensure all raw meat in stored on the bottom shelf. Do not store any fresh produce below raw meat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher measured 0ppm chlorine after several cycles. The Operator also appeared to not know how to operate the dishwasher. **March 26, 2026: Currently waiting on a part that has been ordered to arrive. COMPLETE THE FOLLOWING:1. Repair the dishwasher so that it maintains a concentration of 100ppm chlorine for adequate sanitizing of dishes.2. Ensure all food handlers are trained on how to properly use the dishwasher, as the dishwasher is required for sanitizing reusable customer dishes and utensils.3. Test the dishwasher daily with available test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Bar:The flooring around the floor drain was cracked.**March 26, 2026: awaiting repairs for the area.COMPLETE THE FOLLOWING:1. Please repair the flooring to prevent the accumulation of debris, and so it is easy to clean.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The bleach sanitizer in the green bucket measured 0ppm chlorine. The Operator stated the sanitizer was made in the morning. A new 100ppm sanitizer was made during the inspection.COMPLETE THE FOLLOWING:1. The concentration of the bleach sanitizer must be maintained at 100ppm chlorine. Change the sanitizer every 2 hours, or more often if the water is visibly dirtied.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of raw meats stored above buckets of sauces in the walk-in cooler.COMPLETE THE FOLLOWING:1. Please ensure all raw meat in stored on the bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed opened cans of food stored in the walk-in cooler.2. Observed bowls in the bucket of cornstarch. COMPLETE THE FOLLOWING:1. After opening cans of food, transfer food to food grade containers as cans may begin to rust after opening.2. Please use utensils with handles for dry ingredients to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Observed raw meat in stagnant water in the 2-compartment sink. The Operator said they were washing the meat, and the meat was going to be cooked shortly after. The Operator was informed that meat cannot sit in stagnant water, and that cold water must always be running. Cold water turned on during the inspection.COMPLETE THE FOLLOWING:1. Ensure that cold water is always running to prevent bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher measured 0ppm chlorine after several cycles. The Operator also appeared to not know how to operate the dishwasher. COMPLETE THE FOLLOWING:1. Repair the dishwasher so that it maintains a concentration of 100ppm chlorine for adequate sanitizing of dishes.2. Ensure all food handlers are trained on how to properly use the dishwasher, as the dishwasher is required for sanitizing reusable customer dishes and utensils.3. Test the dishwasher daily with available test strips.
    • 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. Mouse droppings were observed on top of the dishwasher. 2. The area around the dishwasher was cluttered. COMPLETE THE FOLLOWING:1. Remove the mouse droppings using the proper cleaning and disinfecting procedures. 2. Ensure the area around the dishwasher is organized and less cluttered, and monitor the area for further 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?
      • 1. Bar:The flooring around the floor drain was cracked.COMPLETE THE FOLLOWING:1. Please repair the flooring to prevent the accumulation of debris, and so it is easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The mixer in the back room was not clean and had a buildup of flour.COMPLETE THE FOLLOWING:1. Ensure all food equipment is cleaned after each use.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available. - The staff was educated how to prepare food contact surfaces' sanitizing solution.- The staff member prepared 100ppm chlorine solution during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed in prep sink.- Upon inquiry, staff explained that it was being washed and thawed in the sink.- Ensure to run cold potable water for thawing process.- The temperature of the chicken ranged between 0-3C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink paper towel dispenser was empty.- Keep the paper towel dispenser supplied.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared, and the operator later mixed a bleach solution that were over 1000ppm.- Mixed a 100ppm solution.Ensure the bleach solution is in food safe level of 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored inside the ice machine with handles touching the ice. - Ensure the scoop is stored outside the machine and in protected manner.Scoop removed and stored on a plate.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher was not able to dispense 100ppm of bleach/chlorine at the final cycle. (measured 3 times between 10-50ppm).- Ensure the dishwasher is able to dispense 100ppm of bleach/chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom layer of the storage shelf facing the grill was worn out.- Repair or replace the shelf for smooth, non-porous, and easily cleanable surfaces.Raw wood was used as the base under the mixer.- Refinish the base for smooth, non-porous, and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mutiple fridge and freezers were not turn on for inspection.- Ensure all equipment is turn on for inspection.The chest freezer by the kitchen entrance was fixed with duct tape.- Remove the duct tapes, ensure the freezer is repaired for smooth, non-porous, and easily cleanable surfaces. The dishwasher was covered in grease and food debris.- Clean and sanitize the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organize the storage rooms for ease access, remove the items that are not related to the operation.

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