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Fahad Restaurant

1009 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

Official record from Alberta →

Inspection summary

Fahad Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on June 10, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 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 2 times on March 21, 2025. 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 March 21, 2025. 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 10 times across 6 separate inspections, most recently on June 3, 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 6 times across 6 separate inspections, most recently on June 3, 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 once on March 26, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were stored in the containers, with handles covered in product. - Use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen.- Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
    • 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. The silicone caulking along the wall behind sprayer sink and hand washing sink has mold growth.- Replace the silicone caulking.2. Ceiling tiles are discolored and blackened due to smoke accumulation, creating an unsanitary condition and compromising cleanability.- Clean the affected ceiling tiles thoroughly to remove smoke residue or replace them with new, smooth, and cleanable tiles to maintain sanitary conditions.3. Dust and grease build-up on the ventilation hood in the back kitchen. Air vents above the food preparation areas were also visibly dirty.- Clean ventilation hood and air vents. Include regular cleaning of canopy filters in the cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violations still exist*****ONGOING VIOLATION***1. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen.- Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
    • 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 violation still exists** The silicone caulking along the wall behind sprayer sink has mold growth.- Replace the silicone caulking.**May 30, 2025: Dirty silicone caulking was not replaced at the sprayer 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. Ceiling tiles are discolored and blackened due to smoke accumulation, creating an unsanitary condition and compromising cleanability.- Clean the affected ceiling tiles thoroughly to remove smoke residue or replace them with new, smooth, and cleanable tiles to maintain sanitary conditions.2. A few wall tiles were missing by back door.- Repair wall/ install wall tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas in the kitchen (e.g., behind equipment, under counters, corners) were observed to have accumulated food debris, indicating inadequate cleaning and maintenance.- Thoroughly clean and sanitize all hard-to-reach areas.Implement a cleaning schedule that includes these areas.Move equipment periodically to ensure proper cleaning.
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***ONGOING VIOLATION***1. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen.- Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.
    • 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. Tiles were missing/broken on the wall above the dishwashing counter. - Replace/repair all missing tiles.**May 30, 2025: Tiles installed underneath the shelf above the dishwashing counter. Tiles missing above the shelf. Please install all tiles.2. The silicone caulking along the wall behind sprayer sink has mold growth.- Replace the silicone caulking.**May 30, 2025: Dirty silicone caulking was not replaced at the sprayer sink.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach (chlorine) sanitizer solution prepared in an unlabeled spray bottle, was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, all bottles and containers containing chemicals should be appropriately labeled and ensure that sanitizer concentration is regularly checked.2. Wet and dirty washcloths were stored on food prep tables in the kitchen. Operator discarded dirty cloths during inspection- Operator was instructed to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food items such as milk jugs and food containers were stored on the floor in the walk-in cooler. Food containers in the cooler were not properly covered.- Store food items at least 6 inches off the floor and in a sanitary manner.- Cover and protect foods against contamination while in storage3. Food items including onion bags, sugar, as well as equipment (large pots) were observed placed directly on the stairwell in the back kitchen.- Operator is to ensure all food items and equipment are placed in designated areas and stored at least 6 inches off the floor.4. Food was stored in open can in the standing cooler. - Please repackage food in a food safe container after the original can has been open. Do not store food in open cans.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Marinated raw fish in two stainless steel containers were observed stored uncovered at temperature between 13.9-14.9 degrees Celsius. The product was immediately moved to the walk-in cooler by operator.- Ensure that high-risk food items are not stored at room temperature and proper cooking techniques are followed.2. Small container of garlic paste, and a whipping cream carton stored at room temperature on prep table was voluntarily discarded by the operator.- Ensure that all perishable food is maintained at 4 degrees Celsius or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No test strips for surface sanitizer were available in facility at the time of inspection.- Acquire test strips to check sanitizer concentration.2. Waterproof thermometer was not available at the facility to test dishwasher temperature.- Please ensure to regularly monitor dishwasher temperature and acquire waterproof thermometer.
    • 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. Dust and grease build-up on the ventilation hood in the back kitchen. Air vents above the food preparation areas were also visibly dirty.- Please clean ventilation hood and air vents. Include regular cleaning of canopy filters in the cleaning schedule.2. Tiles were missing/broken on the wall above the dishwashing counter. - Replace/repair all missing tiles.3. The silicone caulking along the wall behind sprayer sink has mold growth.- Replace the silicone caulking.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored in open cans in the bar cooler.Please repackage food in a food safe container after the original can has been open. Do not store food in open cans.
    • 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 silicone caulk along the dishwasher wall has mold growth.Replace the silicone caulking.
  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored in open cans in the bar cooler.Please repackage food in a food safe container after the original can has been open. Do not store food in open cans.
    • 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 silicone caulk along the dishwasher wall has mold growth.Replace the silicone caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak in the ballroom kitchen and the ceiling is in significant disrepair.Please repair the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The knives on the knife magnet were visibly dirty.Thoroughly clean and sanitize all utensils before storing them.2. The ventilation hood filters has significant grease accumilation.Clean the filters.3. The prep coolers were very dirty.Clean the prep coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The fan cover in the walk-in cooler has accumulated black debris and dust.2. The floors under the prep coolers and storage tables have an accumilation of food debris and grease.Thoroughly clean these areas.

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