Kabob Garden
1075 Falconridge Drive NE Calgary AB T3J 3H4 · Food - General
Inspection summary
Kabob Garden has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on June 4, 2026, recorded 2 infractions.
1 of 8 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: 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.
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 once on June 4, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 5 times across 5 separate inspections, most recently on June 4, 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 5 times across 5 separate inspections, most recently on April 30, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 2 times across 2 separate inspections, most recently on January 28, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
8 inspections
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The operator agreed that large pots were washed near a storm drain using a pressure hose and soap. - Large equipment must be washed in a large sink present in the kitchen. or develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the large sink basin. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment..
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lower shelf of a prep table by the back door appeared rusty. - Ensure to refinish or replace the lower shelf.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 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. Wooden around washroom door by hand washing sink has water damage.- Repair the damaged water damaged wooden trim.2. The ventilation canopy baffles appeared dirty.- Clean and maintain the ventilation baffles to ensure they remain free of grease and debris.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Ice cream scoops were stored in stagnant water in a container. - Ice cream should be stored in dipper well, or a clean/sanitized scoop used every time to scoop hard ice cream.2. One of the walkin coolers measured to be between 7-8C.- All the perishable food was transferred to other cooler during inspection.- Repair the walkin cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fly tape traps were placed above the food preparation table and chest freezer in the back kitchen area.- Fly tape traps were removed by the operator during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Repeated Violation***There was accumulation of food debris and spills on the walk-in cooler and freezer floor.- Thoroughly clean these noted areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please install paper towel supplied in a dispenser at the hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was food debris and spills on the walk-in cooler floor.2. There was dust accumulated on the ceiling tiles.Thoroughly clean these noted areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please install paper towel supplied in a dispenser at the hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was food debris and spills on the walk-in cooler floor.2. There was dust accumulated on the ceiling tiles.Thoroughly clean these noted areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please install paper towel supplied in a dispenser at the handsink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The rear hand sink was obstructed. There was food equipment and a bleach container in the sink.Staff removed these items. Ensure the hand sink is always easily accessible.2. The rear hand sink soap pump is not in working order.Repair soap pump.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Containers storing utensils had an accumulation of food debris.Thoroughly clean these containers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?