Kabayan Filipino Cuisine
506 - 19369 Sheriff King Street SW Calgary AB T2X 0T9 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of deep-fried banana wraps stored under heat lamp was between 32C-44 C located in front area.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higher Staff was instructed to discard banana wraps.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 50 ppm in sanitizer solution of a pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of deep-fried banana wraps stored under heat lamp was 52.3CRequirement:Ensure that perishable foods under hot holding area stored at 60 C or higher
- 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?
- Update on June 25/2026Self-managed pest control inspection report available onsite was for October 10/2025(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of oil, food debris and dirt under and behind cooking equipment.b) Empty and chemical pails were stored directly on floor under dish washing sinks making area cluttered.Requirement:a) Clean the above noted areas.b) Store all items off the floor to make cleaning easy and effective.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Evaporated milk was left in the can after opening.Requirement: Transfer food to a food grade glass/plastic/stainless steel container after opening the can.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of fish stored under heat lamp was 37.9C and banana rolls were at 44.6C located in front area.Requirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Fish and banana rolls were discarded.
- 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?
- Self-managed pest control inspection report available onsite was for Feb ,2025Requirement:Maintain pest control records on monthly basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bags were stored along with empanada bags in upright freezer.Requirement: Store raw meat apart from any other food to prevent cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was provided in one of the dish washing sinks for utensils.(Repeat violation from previous inspection)Requirement:Provide sanitizer solution in the sink for utensils.
- 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?
- No pest control records were maintained.Requirement:Maintain adequate pest control records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water tap at two comp sink was dripping.Requirement:Repair the tap to stop dripping.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - A bag of carrots was touching raw meat located in walk in cooler.- Raw meat was stored on the upper shelf above bags of grated cassava and other foods.Requirement:-Store raw meat apart from any other food.- Do not store any other food under raw meat.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of deep-fried banana rolls stored on the counter was 25.5CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Banana rolls were discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was provided in one of the dish washing sinks for utensils.(Repeat violation from previous inspection)Requirement:Provide sanitizer solution in the sink for utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden shelves to store food were made of raw wood having rough surface.Requirement: All surfaces must be smooth, washable and non-absorbent.-Refinish the shelves to have smooth surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirt build up on chest freezer lid.Requirement:Clean the chest freezer lid.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tomato sauce and chickpeas were left in cans after opening.RequirementTransfer food to glass/plastic/stainless steel containers after opening the cans.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was provided in one of the dish washing sinks for utensils.(Repeat violation from previous inspection)Requirement:Provide sanitizer solution in the sink for utensils.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in the kitchen was blocked with a pile of takeout containers kept in sink basin.Requirement:Ensure that handwashing sink is available for use all the time and it must not be blocked.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Raw chicken was stored along with sauce cans and wraps for spring rolls in walk in cooler.b) Raw meat was stored along with a bag of cassava Requirement: Store raw meat apart from any other food to prevent cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on spray bottle containing concentrated bleach located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was provided in one of the dish washing sinks for utensils.Requirement:Provide sanitizer solution in the sink for utensils
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bottom shelf of rack in walk in cooler was lined with cardboard.Requirement:All surfaces must be smooth, washable and non -absorbent. Remove cardboard lining from the shelf.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?