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Kabob Land

FC12 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Sliced donair meat was not being put through a second cook step immediately after slicing.Staff indicated the sliced meat is further cooked when an order is placed.Advised that the second cook step must occur immediately after slicing.In addition, the vertical broiler was turned off at the time of inspection.The vertical broiler must not be shut off to slow the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken kabobs in hot holding measured 49 degrees Celsius.Ensure hot food is maintained at 60 degrees Celsius or greater.2. Shaved donair meat in pan below vertical broiler measured between 35 and 40 degrees Celsius (discarded).Perishable food must be stored under temperature control (cold OR hot).
  2. Monitoring Inspection

    0 infractions

  3. 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?
      • Soap dispenser for the front hand wash station was not working properly
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape used all over walk-in cooler door handle. Remove duct tape as this material is hard to keep clean and sanitary2) Foam lining kitchen hand sink splash guard was flaking and coming apartRepair foam lining or remove. all surfaces are to be smooth, non-porous, and easy to clean