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The Khokha Hut

204A - 7171 80 Avenue NE Calgary AB T3J 0P6 · Food - General

Official record from Alberta →

Inspection summary

The Khokha Hut has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on October 2, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 May 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 11, 2025. 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 9 times across 4 separate inspections, most recently on October 2, 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 May 21, 2026. 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.

5 inspections

  1. Risk Management 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 violation exists**Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall.- Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.
    • 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 violation still exists**Ceiling tiles were worn, with the surface paper peeling off and hanging, exposing the inner material. - Replace the ceiling tiles with smooth, impervious, moisture-resistant, and easily cleanable tiles.
  2. Risk Management Inspection

    4 infractions

    • 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?
      • **The violation exists** The food handling permit was not displayed.- Ensure the food handling permit is posted in a conspicuous location at all times.
    • 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 violation exists**Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall.- Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.
    • 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 violation still exists**Ceiling tiles were worn, with the surface paper peeling off and hanging, exposing the inner material. - Replace the ceiling tiles with smooth, impervious, moisture-resistant, and easily cleanable tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Air vents appeared dirty.- Clean the air vents in the kitchen.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available during inspection. - Sanitizing solution should be available in the food handling area in labeled containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Large pots and food items were stored on the floor in the kitchen.- Store food items at least 6 inches off the floor and in a sanitary manner.2. Scoops for bulk items were stored in the containers and were covered in product. - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with deep fryer.- Ensure to keep the sink clear for hand washing.
    • 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?
      • 1. The food handling permit was not displayed.- Ensure the food handling permit is posted in a conspicuous location at all times.2. The operator is conducting extensive food handling activities contrary to the approved intermediate food handling designation.- The permit conditions have been updated accordingly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall.- Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were worn, with the surface paper peeling off and hanging, exposing the inner material. - Replace the ceiling tiles with smooth, impervious, moisture-resistant, and easily cleanable tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Air vents appeared dirty.- Clean the air vents in the kitchen.
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff members were observed eating near food preparation area in the back kitchen at the time of inspection.- Designate separate break area for staff to consume food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods in the prep line cooler were not covered.- Cover all foods to prevent contamination.2. Large pots and food items were stored on the floor in the kitchen.- Store food items at least 6 inches off the floor and in a sanitary manner.3. Scoops for bulk items were stored in the containers and were covered in product. - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.4. Personal items (cellphones, water bottles) were stored on food preparation tables and prep cooler in the kitchen.- Store personal items separately, away from food prep and storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing chlorine (bleach) surface sanitizer was not labelled. - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food containers (Tiffin's) containing cooked food were found on prep tables at room temperature. Temperature was measured at 28 degrees Celsius.- Obtain a hot holding unit/warmer.2. A half-full bucket of dough was measured at 9.4C. Food was moved to the cooler during inspection.- Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C.3. Perishable food items were double stacked on top of inserts and out of the cold zone in the prep cooler. Temperature measured between 8C-14C (destroyed). - Store foods directly in the cooler at 4C or lower.4. Metal bowl containing cooked eggplant curry was measured 44C (destroyed). Ensure that thoroughly cooked or reheated food is kept at or above 60 °C to avoid bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the food preparation area was not easily accessible for hand washing purposes as it was obstructed with milk crates and trolley.- Do not store items in front of hand wash sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall.- Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of food debris was noted on dough machine and on doors of the prep line cooler.- Please clean and include cleaning of all food equipment in regular cleaning schedule.
  5. Initial Inspection

    0 infractions

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