Skip to content
Loading map…

Bereket Kebab House

1637 37 Street SW Calgary AB T3C 1S7 · Food - General

Official record from Alberta →

Inspection summary

Bereket Kebab House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 22, 2026. The most recent inspection, on September 25, 2026, recorded 8 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 39 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 9 times across 5 separate inspections, most recently on September 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 25, 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?

  • 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 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 19 times across 8 separate inspections, most recently on September 25, 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 2 separate inspections, most recently on September 25, 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.

9 inspections

  1. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer was not made available for the prep area downstairs. Corrected during inspection2. Dirty cleaning cloths left on the counter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fly light placed directly above prep table in the downstairs prep area
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher in the bar area was not operating properly, 0ppm chlorine sanitizer was detected in the final rinse.-The manager advised that a new dishwasher has been ordered. Advised to not use the bar dishwasher and wash all cups and glasses in the main kitchen dishwasher.UPDATE: Staff stated that dishwasher is still not properly working and that all cups and barware were being manually washed in the hand sink in the bar area. Advised all cups/ glasses and bar ware be washed and sanitized in the kitchen dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap was not working for the hand sink in the dishwashing area
    • 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. Small drain files observed in the kitchen and in the basement area. 2. Staff unable to provide pest control records
    • 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. Light was not working above the large oven at the end of the cooklineFix light2. Hot water handle for the 2-compartment sink was missingReplace missing handle3. Baseboards missing along the wall by the oven at the end of the cookline
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot holding units were placed on top of particle boards. Remove particle boards as this material is difficult to keep clean and sanitary. All surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small bowls were being used to scoop rice. The small bowls were then placed in a container of still water at room temperature. Use utensils with a handle. Serving utensils are to be properly stored in between uses. Utensils can be stored in an ice bath (4C or below), hot water bath (60C or above), or an approved sanitizer
  2. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths left on the counter. Store dirty cleaning cloths in a bucket of sanitizer in between uses
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Evidence of smoking occurring in the basement of the facility. Cigarette butts were observed in a large ash tray
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • When staff was asked about donair/ shawarma cooking procedures, they did not indicate that a second cook step was being performed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large bags of spices in the basement storage area were left open. Ensure all foods are properly stored in pest proof containers with tight fitting lids
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, no sanitizer concentration was present. Chemicals had to be primed
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher in the bar area was not operating properly, 0ppm chlorine sanitizer was detected in the final rinse.-The manager advised that a new dishwasher has been ordered. Advised to not use the bar dishwasher and wash all cups and glasses in the main kitchen dishwasher.UPDATE: Staff stated that dishwasher is still not properly working and that all cups and barware were being manually washed in the hand sink in the bar area. Advised all cups/ glasses and bar ware be washed and sanitized in the kitchen dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentrations were not being tested on a regular basis
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the downstairs prep area was empty.Ensure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
    • 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. Small drain files observed in the kitchen and in the basement area. 2. Staff unable to provide pest control records
    • 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. Light was not working above the large oven at the end of the cooklineFix light2. Packing film was left on the wall around large ovenRemove packing film3. Hot water handle for the 2-compartment sink was missingReplace missing handle
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Old tin foil used to line shelving by cookline.Remove in foil as this material is difficult to keep clean and sanitary
    • 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. There is a leak under the 2-compartment sink2. Pooling of water around the grease interceptor
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small bowls were being used to scoop rice. The small bowls were then placed in a container of still water at room temperature. Use utensils with a handle. Serving utensils are to be properly stored in between uses. Utensils can be stored in an ice bath (4C or below), hot water bath (60C or above), or an approved sanitizer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Around large oven- Table top can opener- Hard to reach areas under the dishwashing counters
  3. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher in the bar area was not operating properly, 0ppm chlorine sanitizer was detected in the final rinse.-The manager advised that a new dishwasher has been ordered. Advised to not use the bar dishwasher and wash all cups and glasses in the main kitchen dishwasher.
    • 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base board missing around wall in prep area at the end of the cookline
  4. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher in the bar area was not operating properly, 0ppm chlorine sanitizer was detected in the final rinse.-The manager advised that a new dishwasher has been ordered. Advised to not use the bar dishwasher and wash all cups and glasses in the main kitchen dishwasher.
    • 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base board missing around wall in prep area at the end of the cookline
  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The commercial dishwasher in the bar area was not operational at the time of inspection. 0 ppm sanitizer detected in the final rinse.2. The large commercial dishwasher in the kitchen was tested and showed 0 ppm chlorine sanitizer in the final rinse.Staff were instructed to contact a dishwasher technician immediately to repair both units. Until the dishwashers is functioning properly, staff need to sanitize all dishes using the adjacent sink.
    • 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine3) Downstairs hand sink was not properly working. Cold water pressure was very low
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base board missing around wall in prep area at the end of the cookline
  6. Demand Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Facility was preparing food without having a potable water supply to wash hands, wash foods, clean and sanitize surfaces, and dishwash.REQUIREMENT: Immediately cease operations until a potable water source can be restored or secured.
    • 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine3) Downstairs hand sink was not properly working. Cold water pressure was very low
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base board missing around wall in prep area at the end of the cookline
  7. Risk Management Inspection

    2 infractions

    • 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine3) Downstairs hand sink was not properly working. Cold water pressure was very low
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base board missing around wall in prep area at the end of the cookline
  8. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base board missing around wall in prep area at the end of the cookline
    • 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) Prep sink has a small leak2) Hand sink at the back service area was not capped after removing coffee machine3) Downstairs hand sink was not properly working. Cold water pressure was very low
  9. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website