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Caspian Kebabs

10380 78 Avenue NW Edmonton AB T6E 6T2 · Food - General

Official record from Alberta →

Inspection summary

Caspian Kebabs has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 18, 2024. The most recent inspection, on May 15, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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.

  • 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 across 2 separate inspections, most recently on May 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 April 22, 2025. 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 5 times across 2 separate inspections, most recently on May 8, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 May 12, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Mr. Clean solution noted to be used for food surfaces. Please ensure approved food safe sanitizer solution is used. Bleach sanitizer solution noted onsite and tested to be at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas noted to be needing extra sanitation. Areas discussed onsite.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled packaged baklava observed. Facility repackages baklava that they receive in bulk from an approved source. Ensure all food items for sale are labelled with the following: product name, source/store name, and contact information. Label printer is available and labels made, but not yet put on the food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwash station faucet is leaking - repair/replace faucet.
    • 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 at the front handwashing sink is not in a dispenser. Paper towel dispenser has been purchased and was onsite, but not installed yet.
  5. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled packaged baklava observed. Facility repackages baklava that they receive in bulk from an approved source. Ensure all food items for sale are labelled with the following: product name, source/store name, and contact information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared. Ensure a sanitizer solution is prepared at all hours of operation. Corrected onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above and adjacent to produce (tomatoes, mushrooms), ready to eat foods (dips) and eggs in the walk-in cooler. Re-arrange items in the walk-in cooler so that raw meat is on the bottom shelves and below produce/ready to eat items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle labeled as sanitizer had soap in it. Ensure spray bottles are labeled correctly with their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no hot water supply at the front handwash station. Repair so that there is hot and cold running water.
    • 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 at the front handwashing sink is not in a dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit is not posted. Ensure the food permit is posted in an area where the public can easily view it.
  6. Initial Inspection

    0 infractions

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