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Taj Kabob Afghan Street Food

215 - 11135 14 Street NE Calgary AB T3K 0Z7 · Food - General

Official record from Alberta →

Inspection summary

Taj Kabob Afghan Street Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 5, 2024. The most recent inspection, on July 17, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 9 times across 4 separate inspections, most recently on July 17, 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 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 2 times across 2 separate inspections, most recently on March 31, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 5, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 April 5, 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.

4 inspections

  1. Monitoring 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)?
      • A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.**OUTSTANDING (2026-07-17). A maximum-registering thermometer was still not provided during the inspection.
  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Yogurt mint drinks made in house stored in the beverage cooler located on the cook line were observed to have no labels indicating their source or best before dates. Print and apply labels indicating what the product is, the source of the product, the date it was packaged, best before dates, and contact information for the facility.**OUTSTANDING (2026-03-31). Home-made yogurt mint drinks were still noted not labelled in the beverage cooler. Please ensure that all food items in the cooler are properly labelled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 49°C, 62°C, 68°C, 67°C (tested 4 times). The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. Also, the staff were not recording the dishwasher temperatures daily. The inspector informed the staff that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 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 test strips available during the inspection for the sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has adequate concentration. Please obtain quat sanitizer test strips.**OUTSTANDING (2026-03-31). There were still no test strips available for the sanitizer solution.
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Yogurt mint drinks made in house stored in the beverage cooler located on the cook line were observed to have no labels indicating their source or best before dates.Print and apply labels indicating what the product is, the source of the product, the date it was packaged, best before dates, and contact information for the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler containing fruits and vegetables located on the cookline was measured at 13C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.
    • 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 test strips available during the inspection for the sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has adequate concentration. Please obtain quat sanitizer test strips.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm chlorine and 0-ppm QUAT. The staff was not knowledgeable with what kind of solution was the sanitizer. The sanitizer was being dispensed from the pre-diluted dispenser, which indicates that it may be QUAT. The inspector informed the staff that sanitizer solutions must be maintained at all times during the operations at the adequate concentration. Please contact a technician to service the dispenser. Test strips must be obtained and be used to test the sanitizer solution daily.**FIX THE SANITIZER DISPENSER.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of onion was stored on the floor. The bag of onion was transferred to a shelving unit. The inspector informed the staff/operator that all food must be stored above the floor with at least 6 inches clearance to protect it from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 68-68-69-70-70.6°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 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 test strips available during the inspection for the sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has adequate concentration. **OBTAIN TEST STRIPS.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.

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