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Kabab & Rotisserie by ID

10455 82 Avenue NW Edmonton AB T6E 3R7 · Food - General

Official record from Alberta →

Inspection summary

Kabab & Rotisserie by ID has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 25, 2026. The most recent inspection, on October 16, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 13 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 7 times across 3 separate inspections, most recently on October 16, 2026. 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 2 times across 2 separate inspections, most recently on October 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  • 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 September 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 9, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

4 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer tested noted to be at approx. 0 ppm. Sanitizer solution for food surfaces appears to have been refreshed during the inspection. Ensure sanitizer solution is always available for sanitizing surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing noted. Meat noted outside in the hand sink at room temperature. This was corrected onsite.Refrigeration unit noted to be open. Ensure unit remains closed to maintain adequate food safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing noted to be in place. This was corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher not in use. New dish machine appears to have been ordered but not in function at this time. Reusable equipment was moved at the time of the visit. It appears that some of the reusable utensils might have been in use. Ensure disposable utensils are used for the customers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Vacuumed packed meat noted to be in the hand sink. Corrected onsite.
  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher not in use. Equipment covered with what appears to be a garbage bag. New dish machine appears to have been ordered. Facility will continue with manual dishwashing for food equipment and disposable utensils for customers.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution for food surfaces appears to have been refreshed during the inspection. Ensure sanitizer solution is always available for sanitizing surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing noted. Meat noted outside at room temperature. This was corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing noted to be in place. Dishes noted to be rinsed and left to dry. This was corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher not in use. Equipment covered with what appears to be a garbage bag.
    • 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 not available in the paper towel dispenser. Ensure adequate supplies are available for handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sneeze guard in front of the food preparation area appears to have been removed. Please install sneeze guard back in place to protect food from cross contamination.
  4. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Mechanical dishwasher appeared to be leaking - water pooled under the base of the dishwasher after running a cycle. ACTION REQUIRED: repair or replace the mechanical dishwasher.2. Small Danby chest freezer was maintaining an ambient temperature of 6C. ACTION REQUIRED: repair or remove the indicated chest freezer.

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