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Tandoori Kabab Hut

A - 4805 17 Avenue SE Calgary AB T2A 0V3 · Food - General

Official record from Alberta →

Inspection summary

Tandoori Kabab Hut has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on December 23, 2025, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 once on December 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 23, 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?

  • 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 October 19, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on December 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on December 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution in spray bottle was above 200ppm for the kitchen. Operator educated and solution diluted to 100ppm for the kitchen.-Ensure chlorine sanitizing solution is maintained at 100-200ppm for food safety
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops with handle were stored directly in contact with dry bulk food (salt/sugar). Operator removed scoops.-Ensure scoops are stored outside of bulk food.-Use scoops with handle sticking out of the food for easy handling without contamination2. Food in bag (flour) was stored directly on floor at the kitchen. Operator placed food in shelve. -Ensure all food items are stored 6 inches off the ground to protect from possible contamination and to facilitate easy cleaning
    • 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?
      • There was gap underneath the back door beside the drying shelves.-Seal the gap beneath door to prevent pest entrance
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed at the facility. -Ensure valid permit is displayed in a conspicuous place
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment for food preparation had dirt/ food debris at the kitchen:1. Dough pillow cover2. Jugs for oil and flour-Clean the equipment-Ensure all equipment are cleaned daily to prevent food contamination from microbial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dirt/food debris in high touch areas:1. Paper towel dispenser at the kitchen2. handle of the stand-up freezer-Clean the indicated areas
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas close to baseboards have food debris/dirt accumulation.- Remove/scrape off the debris and enhance the cleaning.
  3. Monitoring 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 silicon was peeling off from the joint between wall and hand washing sink counter.- Apply the silicon to seal the joint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensil/dishes storage rack had debris on the shelves.-Clean and sanitize the racks/shelves
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A can of mango paste was still in original can in the walkin cooler.- Please decant the mango paste into a clean food safe container once opened to prevent risk of leeching of metal into the food product.The operator transferred the mango paste in a food grade container during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A leftover meat dish was observed in a pan on the counter, where temperature measured to be 20C.The cooked food must be held above 60C or cool it down and store it in cooler below 4C.The operator discarded the food during inspection. Please use the following cooling method.Use shallow pans and or ice baths to cool the cooked food. From 60C to 20C in 2hrs and from 20C to 4C in 4hrs.

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