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Kabayan Filipino Cuisine

506 - 19369 Sheriff King Street SW Calgary AB T2X 0T9 · Food - General

Official record from Alberta →

Inspection summary

Kabayan Filipino Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on June 30, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on June 30, 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 4 times across 4 separate inspections, most recently on June 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on June 25, 2026. 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 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 September 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on June 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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