Kebab Spot
10001 - 97 Avenue Grande Prairie AB T8V 0N3 · Food - General
Inspection summary
Kebab Spot has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on June 17, 2026, recorded 3 infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 3 times across 3 separate inspections, most recently on June 17, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 5 times across 3 separate inspections, most recently on June 17, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on June 17, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 December 12, 2023. 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
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A box of onions was being stored on the floor. Onions moved off the floor.- Ensure all foods are stored off the floor to prevent contamination2. Scoops are being stored inside bulk container with the handles in contact with the ingredient- Ensure scoops are stored in a clean container outside of bulk bin
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer was available for dishwashing. Dispenser is broken and sanitizer bottle cannot be modified to manually mix. - Chlorine bleach purchased for sanitizing dishes and surfaces. Operator sent photos. - Prepare chlorine bleach to 100 ppm
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There is ice build-up in the walk-in freezer. Operator states it was leaking when the AC unit was broken a few days prior and the interior temperature was high. Operator had a tech out to check on AC and walk-in condensers.- Ice removed by operator
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The concentration of the sanitizing solution is not measured using a test strip.Ensure test strips are used for testing the concentration of the sanitizing solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water is turned off for the front hand sinkRepair the broken part so the water supply works properly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw chicken is being stored above raw beef and other meatsENSURE RAW CHICKEN IS STORED BELOW ALL FOOD PRODUCTS
- 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 no hand soap in one of the washroomsENSURE THERE IS SOAP AND PAPER TOWEL PROVIDED AT ALL HAND WASH STATIONS
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water is turned off for the front hand sink- Operator states it is broken but is being fixedENSURE THE HAND SINK IS SUPPLIED WITH HOT AND COLD RUNNING WATER TO FACILITATE PROPER HAND WASHING
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket is not setup during food handling activities and staff used a cloth to wipe up a mess - Sanitizer bucket setup to store wiping clothENSURE A SANITIZER BUCKET IS SETUP DURING FOOD HANLDING AND FOOD PREP ACTIVITIES
- 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?
- Temperature logs are not being completed ENSURE TEMPERATURE LOGS ARE COMPLETED DAILY FOR HOT AND COLD HOLDING UNITS
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?