Kabul Bites
718 Edmonton Trail NE Calgary AB T2E 3J4 · Food - General
Inspection summary
Kabul Bites has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 15, 2025. The most recent inspection, on September 16, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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 once on September 4, 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 once on September 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)?
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.
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat thawing in standing water measured at 10C. If rapid thawing is required, thaw in cold running water with an overflow. This was set up for this product today.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer level in dishwasher final rinse measured 0 PPM chlorine. Dishwasher company contacted and sanitizing sink with 100 PPM chlorine set up for sanitizing utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions
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