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Hossen Donair Grill & Kabab

311 - 2335 162 Avenue SW Calgary AB T2Y 4S6 · Food - General

Official record from Alberta →

Inspection summary

Hossen Donair Grill & Kabab has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 19, 2025. The most recent inspection, on July 16, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 July 16, 2026. For example: Is the facility free of a pest infestation?

  • 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 June 29, 2026. 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 across 2 separate inspections, most recently on June 29, 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 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 July 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 16, 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?

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. Demand Inspection

    4 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • At the time of visit at 8:54 am on July 16, the AHS Closure Notice posted on the main entrance door was obscured by a handwritten sign that read “Temporarily Closed for Maintenance.”Requirement:Remove immediately the handwritten sign reading “Temporarily Closed for Maintenance” that is obscuring the AHS Closure Notice. The AHS Closure Notice must remain clearly visible and legible to the public at all times
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Potatoes stored in a box were chewed by mice and also contaminated by mice droppingsCorrective action:Ensure that food is protected from contamination
    • 15. Is the facility free of a pest infestation?
      • a) Heavy accumulations of mouse droppings were observed throughout the kitchen and food storage areas, including:i)On shelving located beneath the preparation counter;ii) Inside a box containing potatoes;iii) On the floor along the wall beneath pop crates;iv) Beneath milk crates used for storing pails;v) Beneath trays used to store pita bread; vi) Near the rear exit door.b) A live mouse was observed actively moving through the rear storage area and subsequently taking refuge beneath the Pepsi cooler.c) Extensive rodent damage was observed to the insulation on the rear wall. A substantial amount of insulation had been chewed away, indicating ongoing rodent activity within the premises.Corrective action:i) Thoroughly clean and disinfect all affected areasii) Store all items off the floor using racks, not empty milk crates to make pest monitoring easy and effective.ii) All items must be moved away from walls, so that pest activity can be identified and monitored.iii) Store all food in pest proof containersiv) Contact pest control company for the treatment and provide pest control inspection report to the health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No baseboard was provided on the back wall leading to gap between wall and floor, providing harborage place for mice.Corrective action:Install baseboard on the wall to seal the gap
  3. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Potatoes stored in a box were chewed by mice and also contaminated by mice droppingsCorrective action:Ensure that food is protected from contamination
    • 15. Is the facility free of a pest infestation?
      • a) Heavy accumulations of mouse droppings were observed throughout the kitchen and food storage areas, including:i)On shelving located beneath the preparation counter;ii) Inside a box containing potatoes;iii) On the floor along the wall beneath pop crates;iv) Beneath milk crates used for storing pails;v) Beneath trays used to store pita bread; vi) Near the rear exit door.b) A live mouse was observed actively moving through the rear storage area and subsequently taking refuge beneath the Pepsi cooler.c) Extensive rodent damage was observed to the insulation on the rear wall. A substantial amount of insulation had been chewed away, indicating ongoing rodent activity within the premises.Corrective action:i) Thoroughly clean and disinfect all affected areasii) Store all items off the floor using racks, not empty milk crates to make pest monitoring easy and effective.ii) All items must be moved away from walls, so that pest activity can be identified and monitored.iii) Store all food in pest proof containersiv) Contact pest control company for the treatment and provide pest control inspection report to the health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No baseboard was provided on the back wall leading to gap between wall and floor, providing harborage place for mice.Corrective action:Install baseboard on the wall to seal the gap
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of spring rolls and pita bread were stored along with raw burger patties in the freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice stored in the warmer was 50C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higherStaff was instructed to reheat rice to 74C before storing back in the warmer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 50 ppm in sanitizer solution prepared in the sink for dishes.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Store cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Raw meat bags were stored along with bags of samosas and other food in the chest freezer.b) Raw meat cones were stored along with boxes of fries and pita bread bags in second chest freezer.Requirement: Store raw meat apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Apron and phone were kept on pop bottles in back storage area.Requirement:Store personal and miscellaneous items separately from food/drinks
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 8.7C and internal temperature of perishable foods stored in the inserts of this cooler were cheese at 11.8C, humus was at 10.5C, garlic sauce at 7C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Cheese and humus were discarded.Remaining perishable foods were moved to another cooler during inspection.

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