Skip to content
Loading map…

Faisal Kabab Hut

155 - 5120 47 Street NE Calgary AB T3J 4K3 · Food - General

Official record from Alberta →

Inspection summary

Faisal Kabab Hut has been inspected 15 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on March 17, 2026, recorded 3 infractions.

2 of 15 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: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on July 10, 2025. 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 3 times across 3 separate inspections, most recently on June 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 14 times across 10 separate inspections, most recently on March 17, 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 7 times across 5 separate inspections, most recently on March 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

15 inspections

  1. Monitoring Inspection

    3 infractions

    • 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 was not available at hand washing sink.- Refill the paper towel dispenser.
    • 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. Ventilation canopy filters appeared dirty.- Clean the canopy filters.2. Shelves above standing dough mixture were caving.- Replace or repairs wooden shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area around standing dough mixture appeared wet- Ensure to clean and dry the area.
  2. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A water leak was observed from the ceiling above the dishwashing area. The restaurant voluntarily closed the premises and contacted maintenance for repairs. - The restaurant will remain closed, and a reinspection will be conducted prior to reopening to the public.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • The exit and screen door in the prep area were left open at the time of the inspection. - Ensure that the screen door is properly closed if the exit door is to be left open.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Squeeze bottle was placed directly in a container of cut onions in the prep cooler insert. Operator removed bottle from food.- Ensure food is stored in a sanitary manner to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food was stacked on top of inserts in the front prep line cooler and out of the cold zone. Ambient temperature measured between 8C-12C. - Store foods directly in the cooler at 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water leak was observed underneath the handwashing station in the kitchen.- Please repair.
    • 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. Observed an open area with exposed ceiling directly above the dishwashing sink and cleaned utensils. - Operator was advised to ensure that the ceiling above the dishwashing sink is properly sealed or covered to prevent any potential contamination.2. The ceiling tiles above the food preparation area in back kitchen have an accumulation of dust.- Thoroughly clean the ceiling tiles.3. Water damage was noted on multiple ceiling tiles in the back kitchen.- Please replace and repair the leak.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach (chlorine) surface sanitizer solution initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer solution is prepared for use at all times for each food handling area and check sanitizer concentration regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Two opened metal cans were stored in the walk-in cooler. Operator voluntarily transferred food items to a food-grade container.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.2. Uncovered/open food containers were observed stored in the walk-in cooler. Operator covered food items during inspection.- Cover and protect foods against contamination while in storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration.- Operator instructed to acquire test strips to check concentration of sanitizers.
    • 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. Observed an open area with exposed pipes, wires, and equipment located directly above the food preparation/mixer area. This poses a risk of contamination to food and utensils from dust, debris, and other foreign materials.- Operator was advised to ensure that the ceiling above the food mixer area is properly sealed or covered to prevent any potential contamination.2. Light fixtures at the kitchen entrance and above the prep line cooler were not equipped with protective covers or shatterproof bulbs.- Operator is to ensure that all light fixtures in food prep areas are shatterproof or have covers over them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use/disposable food containers and dishware for takeout were stored with open side facing upwards in the back kitchen and front service area increasing the risk of potential contamination.- Operator was advised to store all single-use food containers and cups inverted and properly covered to protect from contamination.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured to have an ambient temperature of 9°C. Food items in the walk-in cooler was measured at around that temperature. The temperature valve was adjusted during the inspection. Please monitor the walk-in cooler and ensure that it is able to maintain a temperature of 4°C or below.Food items in the prep cooler inserts in the back kitchen were measured at 6-10°C. The staff kept the prep cooler top lid open during the inspection. The staff mentioned that the food was prepared in the morning. Please ensure to keep the lid closed if not being used. Please continue to monitor all food items in the cooler inserts and keep all food at or below 4°C.
    • 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?
      • Visible gaps were noted on the top and sides of the screen door. Seal all gaps to prevent the entry of pests. Ensure that the screen door is tight-fitting.**OUTSTANDING (2024-07-19). The back exit door was kept open during the inspection. A screen door was utilized. However, gaps were noted on the screen door on the bottom and on the sides. The manager was provided with further instructions on how to fix the door. Please ensure to seal all the gaps on the screen door. Otherwise, keep the backdoor closed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Garbage bags were being stored in the back exterior on the ground. This would attract pest in the area. Please refrain from storing garbage this way and discard them immediately into a compost bin. The garbage bags were removed and transferred to a compost bin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser for the rear prep area hand sink is located directly above the skewer holder. Water from wet hands is a potential source of contamination for the skewers. Relocate either the paper towel dispenser or the skewers from this area.**OUTSTANDING (2024-07-19). The inspector informed the operator to either move the paper towel dispenser or the skewer storage rack.
  9. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food trays in the walk-in cooler were not covered.- Ensure that all food is covered with lid or plastic wrap to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the rear prep area was not easily accessible as the path was obstructed with the food trolley. - Ensure that the hand sink is easily accessible at all times.
    • 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. The exit door in the prep area was open at the time of the inspection. - Ensure that the screen door is properly closed if the exit door is to be left open.2. Visible gaps were noted on the top and sides of the screen door.- Seal all gaps to prevent the entry of pests. Ensure that the screen door is tight-fitting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser for the rear prep area hand sink is located directly above the skewer holder. - Water from wet hands is a potential source of contamination for the skewers. Relocate either the paper towel dispenser or the skewers from this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood filters had a significant accumulation of grime and grease.- Thoroughly clean the ventilation hood filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitary conditions were noted throughout the facility, which includes but is not limited to; hard to reach areas such as below the cook line, near the dishwashing area, behind dough machine, and prep cooler.- Ensure that general cleaning and sanitization of machines, equipment, floors, and food prep area is done regularly.
  10. Demand 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?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
  11. Demand 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?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
  12. Demand 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?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
  13. Demand 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?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
  14. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Box of mango lassi left on floor at room temp near the back door. Staff advised it was recently brought in from delivery but product was not cool to touch. Ensure cold perishable foods are delivered at 4C or lower, and store foods 6 inches off the floor and in a sanitary manner. Staff placed into cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Box of mango lassi left on floor at room temp near the back door. Staff advised it was recently brought in from delivery but product was not cool to touch. Ensure cold perishable foods are delivered at 4C or lower, and store foods 6 inches off the floor and in a sanitary manner. Staff placed into cooler.2) Large pot of rice with meat was left out at room temp. Temp measured 42C. Staff immediately portioned to be stored in cooler. This has been a repeating violation in the past. Obtain a hot holding unit for storage of hot perishable foods.
    • 15. Is the facility free of a pest infestation?
      • A dead cockroach was seen underneath the dishwashing area. Please ensure the following:- the kitchen is clean/sanitized thoroughly.- consult a professional pest control company to remediate the issue. **Oct 18, 2023: dead cockroaches observed in traps in kitchen. Facility has contracted professional pest control company for treatment. Latest pest control report from Oct 17th stated mild infestation. Continue to work with professional pest control and maintain thorough cleaning to eliminate cockroaches.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Large pot of rice with meat was left out at room temp. Temp measured 42C. Staff immediately portioned to be stored in cooler. This has been a repeating violation in the past. Obtain a hot holding unit for storage of hot perishable foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation was noted throughout the various areas of the facility, which includes but is not limited to; hard to reach areas such as below the cook line, below the dishwashing area, prep cooler.The walls and floor particularly beside the handwashing sink, and around the dishwashing area – were dirty. -Area behind the prep cooler by the bar area is moist and needs cleaning. Please ensure the sanitation of the facility is maintained at all times.**Oct 18, 2023: kitchen had been cleaned Sunday night however there was still an accumulation of grease drippings and food debris on the undersides of prep counters throughout the kitchen.
  15. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • A dead cockroach was seen underneath the dishwashing area. Please ensure the following:- the kitchen is clean/sanitized thoroughly.- consult a professional pest control company to remediate the issue. **Oct 18, 2023: dead cockroaches observed in traps in kitchen. Facility has contracted professional pest control company for treatment. Latest pest control report from Oct 17th stated mild infestation. Continue to work with professional pest control and maintain thorough cleaning to eliminate cockroaches.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many areas of the kitchen floor tiles are cracked and is not easily cleanable. Please replace/repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation was noted throughout the various areas of the facility, which includes but is not limited to; hard to reach areas such as below the cook line, below the dishwashing area, prep cooler.The walls and floor particularly beside the handwashing sink, and around the dishwashing area – were dirty. -Area behind the prep cooler by the bar area is moist and needs cleaning. Please ensure the sanitation of the facility is maintained at all times.**Oct 18, 2023: kitchen had been cleaned Sunday night however there was still an accumulation of grease drippings and food debris on the undersides of prep counters throughout the kitchen.

Nearby inspected facilities

Own this business? Add a badge to your website