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Kolachi BBQ & Grill

4135 - 4250 109 Avenue NE Calgary AB T3N 1Z3 · Food - General

Official record from Alberta →

Inspection summary

Kolachi BBQ & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on January 12, 2026, recorded 10 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 28 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 January 12, 2026. 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 2 times across 2 separate inspections, most recently on January 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 2, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 13 times across 3 separate inspections, most recently on January 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 9 times across 5 separate inspections, most recently on January 12, 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?

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.

5 inspections

  1. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the line cooler.Cleaning cloths were placed in a pail of 100 ppm chlorine sanitizer during the inspection. Keep cleaning cloths submerged in the sanitizer between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler touched a cell phone with gloved hands and continued to work without replacing the contaminated gloves.The food handler was instructed to wash hands and put on a new pair of gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A lemon vinegar solution was used to clean/ sanitize the three-compartment sink after rinsing raw chicken. Clean the sink and sanitize using an approved sanitizer such as 100 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A stepping stool was stored on the mixer.The stepping stool was removed from the mixer during the inspection. Do not store dirty items on food equipment.2) A cell phone was stored on a line cooler.The cell phone was removed from the line cooler during the inspection. Store personal items separately.3) Dirty dishes from customers were placed on the chest freezer.Dirty dishes were placed in the dishwashing sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cases of drinks were stored on the floor of the front service area.2) A container of peeled onions was stored on the kitchen floor.Store food including drinks at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Melted butter was stored without temperature control. Butter measured 36C.Butter was placed on the stove for hot holding. 2) Chicken biryani was cooled down in a large pot for two hours.Divide food into small portions to speed up the cooling process.Cool foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Spits for meat were stored in the kitchen hand sink.Do not store anything in hand sinks. They must be accessible at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training from the manager/ staff in charge.Owners of more than one food establishment must have a separate manager with approved food safety at each location.
    • 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 gas stove was placed outside the range of the ventilation hood. There was an accumulation of grease on the wall, ceiling and fire extinguishers directly above the gas stove.Place cooking equipment under the ventilation hood and clean contaminated surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water was leaking from the bottom corner of the kitchen hand sink.Repair the sink to stop the leak.2) A clean cutting board was stored on the tap of the 3-compartment sink. The cutting board was placed on a shelving unit during the inspection.3) There was food debris on the covers of bulk bins.Clean the bulk bins.4) The rice spatula was stored flat in a bowl of chicken biryani that was kept under refrigeration.5) The handle of the scoop was stored in contact with food stored in the bulk bin.Store utensils in a manner that prevents the handles from coming into contact with food. Utensils were placed in an upright position during the inspection.
  2. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above sauces in the walk-in cooler.Store raw meats separately or below produce, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of drinks were stored on the floor of the front service area.Store food including drinks at least 6 inches off 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 rubber baseboard under the 3-compartment sink had peeled off the wall. Repair baseboard and re-attach it to the wall.This was identified at the previous inspection. It will be followed up at the next inspection.
    • 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 gas stove was placed outside the range of the ventilation hood. There was an accumulation of grease on the wall, ceiling and fire extinguishers directly above the gas stove.Place cooking equipment under the ventilation hood and clean contaminated surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water was leaking from the bottom corner of the kitchen hand sink.Repair the sink to stop the leak.2) The handle was detaching from a stainless-steel insert cover.Properly repair or replace the cover.3) The Whirlpool refrigerator has debris and ice buildup in the freezer compartment. 4) The triple door freezer had debris buildup on the bottom shelf.5) There was ice and debris buildup in the chest freezer.Clean these cold holding units.6) There was a pool of water in the cooler from thawing of frozen food. The cooler was cleaned during the inspection and frozen food was placed in a container to contain the water.7) Clean cutting boards were stored on the tap of the 3-compartment sink. Store clean equipment and utensils on the drain board or shelving unit.8) There was food debris on the covers of bulk bins.Clean the bulk bins.9) Utensils in the front service area were stored upright in mixed directions.Store utensil handles towards staff/ customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was dripping from the ventilation hoods.Clean the ventilation hoods.
  3. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in spray bottles measured over 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.2) Used cleaning cloths were stored on the prep surface of the line cooler.Cleaning cloths were submerged in a sanitizer during the inspection. Store cleaning cloths in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The line cooler with a prep surface was stored immediately adjacent to the kitchen hand sink.The line cooler was pulled away from the hand sink during the inspection. Without a splashguard, keep the line cooler at least 18 inches from the hand sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above sauces in the walk-in cooler.Store raw meats separately or below produce, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A stepping stool was placed on the mixer.2) A cell phone was placed on the line cooler. Store personal items and the stepping stool separately.3) Scoops were stored flat in containers of food.Store scoops in a manner that prevents the handles from being in contact with food.4) Cables or chargers were stored in contact with spices.Cables/ chargers were removed during the inspection.5) An opened can of mango pulp was stored under refrigeration.Mango pulp was transferred into a food grade container during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of drinks were stored on the floor of the front service area.Store food including drinks at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.These spray bottles were labeled during the inspection. Ensure all chemical bottles are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Melted margarine was kept at room temperature. Margarine measured 25C. Product is required to be kept under refrigeration as per manufacturer's instructions.Margarine was discarded. Keep perishable foods out of the temperature danger zone (4 to 60C).2) Shell eggs were stored at room temperature. Eggs measured 25C. Shell eggs were discarded. Store shell eggs at 7C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Vertical spits were stored in the kitchen hand sink. Vertical spits were removed from the hand sink during the inspection. Do not store anything in the hand 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?
      • The rubber baseboard under the 3-compartment sink had peeled off the wall. Repair baseboard and re-attach it to the wall.This was identified at the previous inspection. It will be followed up at the next inspection.
    • 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 gas stove was placed outside the range of the ventilation hood. There was an accumulation of grease on the wall, ceiling and fire extinguishers directly above the gas stove.Place cooking equipment under the ventilation hood and clean contaminated surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Water was leaking from the bottom corner of the kitchen hand sink.Repair the sink to stop the leak.2) The handle was detaching from a stainless-steel insert cover.Properly repair or replace the cover.3) The Whirlpool refrigerator has debris and ice buildup in the freezer compartment. 4) The triple door freezer had debris buildup on the bottom shelf.5) There was ice and debris buildup in the chest freezer.Clean these cold holding units.6) There was a pool of water in the cooler from thawing of frozen food. The cooler was cleaned during the inspection and frozen food was placed in a container to contain the water.7) Clean cutting boards were stored on the tap of the 3-compartment sink. Store clean equipment and utensils on the drain board or shelving unit.8) There was food debris on the covers of bulk bins.Clean the bulk bins.9) Utensils in the front service area were stored upright in mixed directions.Store utensil handles towards staff/ customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was dripping from the ventilation hoods.Clean the ventilation hoods.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2 of 4 prepared chlorine sanitizer bottles were less than 100 ppm. Both bottles had measured less than 10 ppm. Corrected onsite.
    • 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 rubber baseboard under the 3-compartment sink has peeled off of the wall. Repair baseboard and re-attach to the wall.
  5. Initial Inspection

    2 infractions

    • 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 rubber baseboard under the 3-compartment sink has peeled off of the wall. Repair baseboard and re-attach to the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The chest freezers have an accumulation of food debris.Thoroughly clean this equipment. 2. There was significant rust on the metal wire rack in the walk-in cooler.Remove rust to ensure that the rack surface is smooth, washable and impervious to moisture.

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