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Karahi Boys

5455 Falsbridge Drive NE Calgary AB T3J 3E8 · Food - General

Official record from Alberta →

Inspection summary

Karahi Boys has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on September 21, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on January 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 30, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 4 separate inspections, most recently on September 21, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on May 30, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden stools used to store food are made of raw, unfinished wood.- These surfaces must be properly finished, sealed, or painted so they are smooth, non‑absorbent, and impervious to moisture.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The facility did not have a working thermometer to verify the hot temperature dishwasher.- Obtain a max/min waterproof thermometer.2. Quats test strips were damaged.- Get new test strips to verify sanitizing solution concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden tables used to store food equipment are made of raw, unfinished wood.- These surfaces must be properly finished, sealed, or painted so they are smooth, non‑absorbent, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the dishwashing area thoroughly (walls and flooring)
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a staff cell phone stored on the cutting surface of a prep cooler in the rear food prep area.Please ensure personal belongings are stored away from food handling areas.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was gapping on the sides and at the top of the rear screen door.Refit screen door or install stripping to ensure a tight seal. All gapping must be eliminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on ceiling tiles in the kitchen.Thoroughly clean the ceiling tiles.
  7. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means to measure the sanitizing temp of the high temp dishwasher at the dish level. Recommended to obtain a min/max waterproof thermometer for this purpose.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) There was a gap under the kitchen back door. Please replace/adjust door sweep and eliminate the gap.2) Mouse droppings were noted in the upstairs miscellaneous storage room. Please clean and sanitize areas contaminated by droppings.3) Mouse droppings were noted in the upstairs spice room. Please clean and sanitize areas contaminated by droppings.
    • 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) Hot water was leaking from the 3 comp sink in the dishwashing area. Please repair.2) There were a few acoustic ceiling tiles in the kitchen that were not in a state that was easily washable/impervious to moisture. Please replace tiles with ones that are smooth, nonporous and washable.

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