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Taj Kabob Afghan Street Food

1140 - 40 Christie Park View SW Calgary AB T3H 2Y7 · Food - General

Official record from Alberta →

Inspection summary

Taj Kabob Afghan Street Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on October 2, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 5 separate inspections, most recently on October 2, 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)?

  • 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 3 times across 3 separate inspections, most recently on October 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 2, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 December 8, 2023. 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?

  • 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 3 times across 2 separate inspections, most recently on October 1, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bottles of yogurt drink was not labeled as to its contents or source
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of cut raw chicken and sheet pan of fish filet left out at room temperature to thaw. High risk foods are not to be left out at room temperature for long periods of time to thaw. Properly thaw overnight in the fridge or under cool running water
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were expired and discoloredObtain new QUAT 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?
      • Plumbing under the front hand sink was leaking
  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • No QUAT test strips availableObtain QUAT test strips
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was dispensing at a concentration of 100 ppm. Ensure QUAT sanitizer is being dispensed at a concentration of 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips availableObtain QUAT test strips
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket measured 100 ppm.The sanitizer bucket was discarded.Fresh quat sanitizer was promptly prepared and measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Leftover potatoes were stored on the counter at the cook line with a surface temperature of 47°C.Potatoes were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves and scratched surfaces were noted on the prep cooler cutting board.Cutting boards were flipped to the other side.2. Cutting board used to cut onion had deep grooves and scratched surfaces.Replace or resurface cutting board to prevent deep grooves and scratches where bacteria can thrive.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Serving utensils were stored on the electric hot holding unit at 44°C.Serving utensils were stored in a quat sanitizer bucket at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cellphone and coffee cup were kept on the food prep counter in the back kitchen.Items were promptly removed.Non-food items not associated with food must be stored separately from food preparation areas.2. Used rice scoops were stored in a container at the front service area.Rice scops were promptly washed in the dishwasher.Rice scoops should be stored in:i. ice water between uses at 4°C or less;ii. hot water at 60°C or above;iii. sanitizer solution 100ppm Chlorine or 200ppm QUATs;iv. washed immediately after each use.3. Box of onions and vegetable oil were stored on the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potatoe wedges kept on the hot holding unit internal temperature was measured at 49.9°C.Foods were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:No waterproof probe thermometer to monitor the high temperature dishwasher.Obtain a waterproof probe thermometer with a maximum function to measure the dishwasher daily.Previous violation:There was no testing equipment for monitoring the high temperature dishwasher.Provide testing equipment such as a probe thermometer with max function. Test the dishwasher daily and ensure the sanitizing temperature reaches minimum 71C.
    • 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?
      • No pest control record was maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Kebab skewers were stored in an unfished wooden crate.Finish or replace the wooden crate so that they are smooth, non-absorbent and easily cleanable to eliminate harbourage for microorganisms and other contaminants.Previous violation:The crate for storing kebab skewers was constructed of unfinished wood.Repair or replace the wooden crate so that surfaces are smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves and scratched surfaces were noted on the prep cooler cutting board.Cutting boards were flipped to the other side.2. Cutting board used to cut onion had deep grooves and scratched surfaces.Replace or resurface cutting board to prevent deep grooves and scratches where bacteria can thrive.

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