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Kabul Halal Meat and Bakery

112 - 4774 Westwinds Drive NE Calgary AB T3J 0L7 · Food - General

Official record from Alberta →

Inspection summary

Kabul Halal Meat and Bakery has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on June 12, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on June 12, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 separate inspections, most recently on May 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 8, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 3, 2024. 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 12 times across 8 separate inspections, most recently on June 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Violations still exist** June 2, 2026Some of the meat packages in the freezer were not labelled.May 8, 2026Most packaged baked goods in the retail were not labeled.Each packaged product must be labeled with the following information- product name- company name- contact information- preparation or best before date
    • 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?
      • **The violation still exists**There was no testing equipment for monitoring the pH of pickled vegetables.Provide testing equipment such as pH test strips or a pH meter and ensure pH is less than 4.6.
  2. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Violations still exist** June 2, 2026Some of the meat packages in the freezer were not labelled.May 8, 2026Most packaged baked goods in the retail were not labeled.Each packaged product must be labeled with the following information- product name- company name- contact information- preparation or best before date
    • 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?
      • **The violation still exists**There was no testing equipment for monitoring the pH of pickled vegetables.Provide testing equipment such as pH test strips or a pH meter and ensure pH is less than 4.6.
    • 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 was blocked with food equipment.- Keep the hand washing sink clear for proper hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violations still exist**1) There was a plank of unfinished wood on top of the janitorial sink. The drywalls at the janitorial sink were not finished.Finish these surfaces so that they are smooth, non-absorbent to moisture and easy to clean.2) There was a fabric curtain in front of the janitorial sink.Replace with a material that is smooth, non-absorbent to moisture and easy to clean. The janitorial sink is located in the food handling area. A door or solid partition is required in every direction that is not enclosed.3) The line cooler was elevated by an unfinished wooden base. Wheels for the equipment are on order. Remove the wooden base after.4) There were water damaged ceiling tiles in the dishwashing area.Remove the source of leak and replace water damaged ceiling tiles with kitchen grade materials.
  3. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Jan 13, 2026Some of the meat packages and food items in containers (e.g. rice pudding) stored in the freezer were not labelled.May 8, 2026Most packaged baked goods in the retail were not labeled.Each packaged product must be labeled with the following information- product name- company name- contact information- preparation or best before date
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The pail of sanitizer with cleaning cloths was contaminated with floating debris.Replace the sanitizer.
    • 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?
      • There was no testing equipment for monitoring the pH of pickled vegetables.Provide testing equipment such as pH test strips or a pH meter and ensure pH is less than 4.6.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items were stored with canned food, equipment and food service supplies in the bakery.2) There was a cell phone on the meat preparation table. Designate a separate area for storage of personal items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained soap and glass cleaner were not labeled to indicate their contents.Spray bottles were labeled during the inspection. Ensure all chemical bottles are labeled.
    • 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) There was a plank of unfinished wood on top of the janitorial sink. The drywalls at the janitorial sink were not finished.Finish these surfaces so that they are smooth, non-absorbent to moisture and easy to clean.2) There was a fabric curtain in front of the janitorial sink.Replace with a material that is smooth, non-absorbent to moisture and easy to clean. The janitorial sink is located in the food handling area. A door or solid partition is required in every direction that is not enclosed.3) The line cooler was elevated by an unfinished wooden base. Wheels for the equipment are on order. Remove the wooden base after.4) There were water damaged ceiling tiles in the dishwashing area.Remove the source of leak and replace water damaged ceiling tiles with kitchen grade materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a plank of untreated wood on the backsplash of the food preparation table in the bakery. The plank of wood was removed from the food production area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Wet, styrofoam meat packing trays were found on the drain board of the dishwashing sinks. These trays were discarded. Ensure single service items are not being reused.2) A cutting board had knife marks throughout. 3) A cheese grater was damaged. The cutting board and cheese grater were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bin containing small equipment by the dishwashing sink was dirty with debris. A metal strainer inside was unclean.Clean and sanitize the bin and the contents inside.
  4. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the meat packages and food items in containers (e.g., rice pudding) stored in the freezer were not labelled.- Please ensure all food items are labelled with the facility name, date of manufacturing or best‑before date, and contact information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation still exists**1. A heavily contaminated cleaning cloth was also stored in this solution.- Cleaning clothes must be replaced once heavily contaminated.2. The facility opens at 9 am, the time of the inspection was 1 pm. The grinding and band saw equipment had been used since opening but had not been washed or sanitized that day.- Ensure that this equipment is washed and sanitized every 4 hours and/or in between species.- Take apart equipment, remove debris, wash thoroughly with detergent, rinse, and sanitize with an approved solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.- Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists**There was no soap and paper towel supplied at the hand sink adjacent to the 2-compartment sink and in the baking area.- Supply these hand sinks with soap and paper towel in a dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw was stored dirty with blood and raw meat debris on the surfaces.Thoroughly clean and sanitize the meat saw and cutting table.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine surface sanitizer solution in the butchering area was measured at 0ppm. A heavily contaminated cleaning cloth was also stored in this solution.- Please ensure chlorine sanitizer solution concentration is monitored using testing paper to ensure an acceptable concentration of 100ppm. The solution should be replaced routinely. Cleaning clothes must be replaced once heavily contaminated.2. The facility opens at 9 am, the time of the inspection was 1 pm. The grinding and band saw equipment had been used since opening but had not been washed or sanitized that day.Ensure that this equipment is washed and sanitized every 4 hours and/or in between species.Take apart equipment, remove debris, wash thoroughly with detergent, rinse, and sanitize with an approved solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towel supplied at the hand sink adjacent to the 2-compartment sink and in the baking area.Supply these hand sinks with soap and paper towel in a dispenser.
    • 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. The surface of the walls in the center walkway between food preparation areas were dirty, had large grooves and holes, and the paint was peeling. Repair the walls in the center walkway between the preparation areas so they are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw was stored dirty with blood and raw meat debris on the surfaces.Thoroughly clean and sanitize the meat saw and cutting table.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • The secondary back food preparation area did not have a handwashing sink installed. Install a handwashing sink in the secondary back food preparation area or stop using this area for food preparation. Submit a drawing/layout, to scale, of the proposed installation location to an Alberta Health Services Executive Officer for review and approval prior to installing the handwashing sink.
    • 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. The surface of the walls in the center walkway between food preparation areas were dirty, had large grooves and holes, and the paint was peeling. Repair the walls behind the bakery food preparation table and in the center walkway between the preparation areas so they are smooth, impervious to moisture and easy to clean. Construction/repair must not take place while food is being handled, all food in storage must be protected from contamination.
  8. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no handwashing sink at the front service area where butchering of raw meatwas occurring.Immediately cease butchering of meat until a handwashing sink is installed and thebutchering and cleaning processes are reviewed and approved by an Alberta Health Services, Executive Officer.Install a handwashing sink behind the front service counter. Submit a drawing/layout, to scale, of the proposed installation location to an Alberta Health Services Executive Officer for review and approval prior to installing the handwashing sink. Provide a complete list of all meat suppliers.Detail what processing is conducted for the various meats (i.e. re-packaging//labelling,cutting/packaging, etc.)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The secondary back food preparation area did not have a handwashing sink installed. Install a handwashing sink in the secondary back food preparation area or stop using this area for food preparation. Submit a drawing/layout, to scale, of the proposed installation location to an Alberta Health Services Executive Officer for review and approval prior to installing the handwashing sink.
    • 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. The surface of the wall behind the bakery food preparation table was dirty, it had large grooves and holes, and the paint was peeling. 2. The surface of the walls in the center walkway between food preparation areas were dirty, had large grooves and holes, and the paint was peeling. Repair the walls behind the bakery food preparation table and in the center walkway between the preparation areas so they are smooth, impervious to moisture and easy to clean. Construction/repair must not take place while food is being handled, all food in storage must be protected from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat saw was stored dirty with blood and raw meat debris on the surfaces.Thoroughly clean and sanitize the meat saw and cutting table. 2. The knives in the knife holder in the butcher area were dirty; covered in blood and meat debris.Properly wash and sanitize butchering knives and store them in a clean container or on an open metal knife strip above the cutting table. Do not store knives in the enclosed knife holder.
  9. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The secondary back food preparation area did not have a handwashing sink installed. Install a handwashing sink in the secondary back food preparation area or stop using this area for food preparation. Submit a drawing/layout, to scale, of the proposed installation location to an Alberta Health Services Executive Officer for review and approval prior to installing the handwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no handwashing sink at the front service area where butchering of raw meatwas occurring.Immediately cease butchering of meat until a handwashing sink is installed and thebutchering and cleaning processes are reviewed and approved by an Alberta Health Services, Executive Officer.Install a handwashing sink behind the front service counter. Submit a drawing/layout, to scale, of the proposed installation location to an Alberta Health Services Executive Officer for review and approval prior to installing the handwashing sink. Provide a complete list of all meat suppliers.Detail what processing is conducted for the various meats (i.e. re-packaging//labelling,cutting/packaging, etc.)
    • 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. The surface of the wall behind the bakery food preparation table was dirty, it had large grooves and holes, and the paint was peeling. 2. The surface of the walls in the center walkway between food preparation areas were dirty, had large grooves and holes, and the paint was peeling. Repair the walls behind the bakery food preparation table and in the center walkway between the preparation areas so they are smooth, impervious to moisture and easy to clean. Construction/repair must not take place while food is being handled, all food in storage must be protected from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat saw was stored dirty with blood and raw meat debris on the surfaces.Thoroughly clean and sanitize the meat saw and cutting table. 2. The knives in the knife holder in the butcher area were dirty; covered in blood and meat debris.Properly wash and sanitize butchering knives and store them in a clean container or on an open metal knife strip above the cutting table. Do not store knives in the enclosed knife holder.
  10. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vegetable, chicken, and beef samosas were being stored at room temperature. The internal temperatures of the samosas were 24-26C.The samosas were discarded. Ensure these food items are stored at above 60C or below 4C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the employee washroom hand sink.Supply this hand sink with soap in a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is food prep (raw meat cutting and packaging) occurring in the butchery/front service area and there is no hand sink in this area.Immediately cease any food preparation in this area. A hand sink must be installed. Ensure that the hand sink is equipped with hot and cold running water; soap and paper towel supplied in a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacks knowledge regarding food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls behind the bakery prep table and at the center walkway are extremely damaged.Please refinish these walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The knives in the knife holder in the butcher area were dirty; covered in blood and meat debris.Ensure that these knives are thoroughly cleaned and sanitized after use and prior to being stored away. Thoroughly clean and sanitize the openings of the knife holder.2. The wire shelving in the bakery was very dirty.Thoughly clean and sanitize this shelving.

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