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Kabuli Pulao

108 - 4774 Westwinds Drive NE Calgary AB T3J 0L7 · Food - General

Official record from Alberta →

Inspection summary

Kabuli Pulao has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on June 12, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 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 3 times on April 29, 2025. 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 once on April 29, 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 7 times across 6 separate inspections, most recently on June 12, 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 7 times across 6 separate inspections, most recently on June 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 12, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Demand Inspection

    3 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?
      • Approximately 15L yogurt was observed on-site in stored at room temperature. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The operator was asked to discard the yogurt. Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:- Date and time of production- List of all Ingredients Used- Heating Temperature of the milk- Starting pH of milk before culture is added- Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation)- Fermentation Time (document the start and end times)- Fermentation Temperature- Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation)- Batch number (system of identifying the batch of yogurt being made)Ensure the following:- Obtain a PH test strip or PH meter to monitor PH throughout the process.- A functional calibrated thermometer for monitoring temperature.- The starter culture used in yogurt production must be obtained from an approved commercial source.Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violations still exist, June 12, 2026****The violation still exists****The violation still exists**Food utensils and containers near the dishwashing area were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.June 2, 2026A pot of boiled eggs was observed on the floor.- Keep the food containers 6 inches above the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The facility requires deep cleaning in hard-to-reach areas, including behind the prep cooler, around the utensil storage, and in the dishwashing area. - Ensure all affected surfaces are thoroughly cleaned.
  2. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists****The violation still exists**Food utensils and containers near the dishwashing area were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.June 2, 2026A pot of boiled eggs was observed on the floor.- Keep the food containers 6 inches above the floor.
    • 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 violation still exists**The faucet at hand washing sink was loose and wobbly.- Ensure to secure the faucet at hand washing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the prep table has deep grooves and burn marks from skewers. - Replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires deep cleaning in hard-to-reach areas, including behind the prep cooler, around the utensil storage, and in the dishwashing area. - Ensure all affected surfaces are thoroughly cleaned.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Food utensils and containers near the dishwashing area were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 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 faucet at hand washing sink was loose and wobbly.- Ensure to secure the faucet at hand washing sink.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) surface sanitizer initially prepared in the spray bottle was tested at >200 ppm. Operator was also using lemon scented bleach to prepare the sanitizer solution.- Operator acquired unscented bleach during inspection to prepare surface sanitizer.- As discussed, ensure that chlorine sanitizer solution (100 ppm) is available at the facility for all food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Two opened metal cans of containing food items were stored in the walk-in cooler. Operator discarded the food products during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.2. Food utensils and containers near the dishwashing area were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food items in the prep line cooler were measured between 8-12 degrees Celsius. Lids were observed open during inspection. - Operator instructed to monitor temperature and place lids on inserts to maintain temperature at 4 degrees Celsius or below.2. No probe or infrared thermometer was available in the facility at the time of inspection.- Please acquire thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as operator was mixing detergent with sanitizer when washing dishes.- Operator was informed on how to properly use the 2-comp sink for dishwashing:1) Sink 1 - wash with soap and rinse with warm water2) Sink 2 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration.- Operator instructed to acquire test strips to check concentration of dishwashing and spray bottle (surface) sanitizers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw unfinished wood was used as base for the flour mixer placed on top of the work counter. - Please paint/replace wooden base so surfaces are smooth, nonporous and easily to clean.
  5. 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?
      • The handwashing sink in the washroom did not have paper towel.Staff supplied the sink with papertowel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant grease accumulation on the ventilation hood.Thoroughly clean the ventilation hood filters.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    3 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) Soap dispenser for the kitchen hand sink was not operational. Please repair.2) Soap dispenser for the bathroom hand sink was not operational. Please repair.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if assigned manager has completed a recognized food safety course. Please provide copy of food safety certificate.
    • 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) Self-closure device on bathroom door required adjustment as the door stayed open when it was fully opened.2) Pressboard cover over the electrical panel was damaged and surface was damaged and not easily cleanable. Please repair.3) The walk-in cooler was not lit. Please ensure there is a light bulb installed and in good working order.

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