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Peshawari Kabab Hut

232 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

Official record from Alberta →

Inspection summary

Peshawari Kabab Hut has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on March 24, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 separate inspections, most recently on July 17, 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 July 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 17, 2025. 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 6 times across 3 separate inspections, most recently on March 24, 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 5 times across 2 separate inspections, most recently on August 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Monitoring Inspection

    3 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 violations still exist.1. Missing wall cabinet cover next to electrical panel. Transparent plastic cover was haphazardly installed over it.- Please install wall cabinet cover.2. Wood liners on the dry storage shelving rack were visibly dirty.- Please remove and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The clay oven appeared visibly dirty.- Clean the clay oven.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist**1. Doors and handles of the prep cooler and standing coolers were visibly dirty.2. Buildup of oil and grease was observed on cooking equipment's, wall behind the cookline, and ventilation hood.CLEAN ALL INDICATED AREAS AND ENSURE TO MAINTAIN IN GOOD CONDITION AT ALL TIMES.
  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tea urn and skewers were stored directly besides the hand sink and underneath the paper towel dispenser in the back kitchen.- Install a splash guard on hand sink and relocate paper towel dispenser or relocate the equipment/utensils away from this area
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and stored them away from the food product or in a separate food-safe container.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chairs observed in the back kitchen were damaged, visibly dirty and were made of material that is not easily cleanable.- Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.
    • 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. Missing wall cabinet cover next to electrical panel. Transparent plastic cover was haphazardly installed over it.- Please install wall cabinet cover.2. Wood liners on the dry storage shelving rack were visibly dirty.- Please remove and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Doors and handles of the prep cooler and standing coolers were visibly dirty.2. Buildup of oil and grease was observed on cooking equipment's, wall behind the cookline, and ventilation hood.CLEAN ALL INDICATED AREAS AND ENSURE TO MAINTAIN IN GOOD CONDITION AT ALL TIMES.
  3. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine surface sanitizer in the spray bottle was tested at 10 ppm. Bleach (chlorine) sanitizer solution was reprepared and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.2. Wet and dirty wash cloths were placed on food contact surfaces and clean utensils.- Operator was instructed to store washcloths in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tea urn and skewers were stored directly besides the hand sink and underneath the paper towel dispenser in the back kitchen.- Install a splash guard on hand sink or relocate the equipment/utensils away from this area
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Metal pots, woks, pans and trays were observed stored directly on the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.2, Opened tin can of mango pulp stored in the walk-in cooler. Can was discarded during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.3. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and stored them away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Four trays of naan dough were stored at room temperature near the front cooler. Trays were moved inside the cooler during inspection.- Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C.2. A probe thermometer was not provided.- Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeated Violation*Obtain chlorine testing paper.**July 17, 2025: Operator was using pool test strips for the chlorine (bleach) sanitizer.- Acquire 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?
      • Paper towel dispenser at the kitchen sink was in disrepair/damaged.- Please repair and install paper towels in the dispenser.
    • 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?
      • The back exit door besides the food prep area was left open. Operator closed the door during inspection.- Ensure that the exit door is properly closed. If you wish to keep the back door open in the warmer months, a tight-fitting screen door must be installed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Chairs observed in the back kitchen were visibly dirty and were made of material that is not easily cleanable.- Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.2. Mops and cleaning bucket were improperly stored out of the utility room next to the dishwashing area. - Please ensure mops are stored in the designated utility room away from food prep and dishwashing areas.
    • 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. Wall corners near the dishwashing sink were damaged and covered with duct tape.- Remove tape and repair the wall.2. Missing wall cabinet cover next to electrical panel. - Please install.3. Wood liners on the dry storage shelving rack were visibly dirty.- Please remove and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of food debris in the interior of the standing cooler.- Thoroughly clean and sanitize the interior of the walk-in cooler.2. Food debris was noted on the dough mixer and food choppers on the prep table.- Thoroughly clean and sanitize all food equipments.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board was balanced on top of tap fixtures at the 3-comp sink. - This is not a sanitary area - please conduct air dry and storage in a sanitary area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation observed on surfaces of ceiling tiles around air vents in the kitchen.2. Floors under and behind the gas stoves/fryers, prep cooler, freezer had accumulation of grease and debris. 3. Doors and handles of the prep cooler and standing coolers were visibly dirty.4. Buildup of oil and grease was observed on cooking equipment's, wall behind the cookline, and ventilation hood.CLEAN ALL INDICATED AREAS AND ENSURE TO MAINTAIN IN GOOD CONDITION AT ALL TIMES.
  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine testing paper.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris in the interior of the standing cooler.Thoroughly clean and sanitize the interior of the walk-in cooler.
  5. Monitoring Inspection

    0 infractions

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