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Kaboora Kebab and Shawarma

K3 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

Official record from Alberta →

Inspection summary

Kaboora Kebab and Shawarma has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on August 6, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on August 6, 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 3 times across 2 separate inspections, most recently on October 9, 2025. 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 January 9, 2026. 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 once on January 9, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes was kept on the cutting board.Store wiping clothes in use in the sanitizer solution between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips cannot be located.Ensure the chlorine sanitizer test strips are available on site.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the counter. Sanitizer spray bottles were being used and the cleaning cloths were being re-used.Two chlorine sanitizer buckets at 100 ppm were prepared.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.Alternatively, if you plan to use a sanitizer spray bottle, then cleaning cloths must be used ones.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phones were stored on the preparation cooler.The staff stored the cell phone in a different area.Ensure articles not associated with food preparation or handling is stored in a different location.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer solution prepared at the 3-compartment sink.The staff prepared a sanitizer solution at 100 ppm.Ensure to wash, rinse, sanitize the dishes and utensils for 2 mins, then air-dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up was accumulated on the ventilation canopy filters.Clean the ventilation filters at least 3 times in a week.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine sanitizer spray bottle at the back preparation area was measured to be too strong. - Operator was instructed to dilute the concentrated solution to the required and food safe level of 100 ppm.Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.2. A wet cleaning cloth was observed to be placed beside the cutting board on top of the cooler in the back preparation area.- Operator was instructed to use the cleaning cloth with a sanitizer solution.Ensure that cleaning cloths that come in contact with food contact surfaces must always be in sanitary conditions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Tongs handles were observed to be placed directly in contact with food in one of the inserts in the front cooler inserts.2. Scoop observed to be left in a container with potatoes in the refrigerator at the back food preparation area.- Operator was instructed to remove the tongs and scoop and place them in appropriate separate containers, not in contact with food.Ensure that utensils are stored in a manner that prevents potential contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in the hot-holding unit at the back preparation area was measured at an internal temperature of 40 degrees Celsius.- Food discarded.Ensure high-risk foods under hot holding are maintained at a temperature of 60 degrees Celsius or greater at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of sweet sauce was observed to be placed on top of the cooler in the back preparation area for cooling purposes. The operator mentioned that they usually cool for about 5 hours.- Operator was instructed to cool foods rapidly. Cool food to 20 degrees within the first 2 hours then to 4C or under in the next 4 hours. - Operator was educated on proper cooling processes including increasing surface area by placing sauce in smaller containers to aid rapid cooling and stirring intermittently.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chickpeas falafel mixture was thawing at room temperature. Thaw in cooler overnight or in a microwave. 2) Donair meat in the hot holding unit was measured between 45 to 51 degrees C on top.Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
  5. Demand Inspection

    0 infractions

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