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The Social Kabob

263 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

Official record from Alberta →

Inspection summary

The Social Kabob has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on March 12, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on March 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on September 23, 2024. 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 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 4 separate inspections, most recently on February 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on March 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on March 12, 2026. 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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for bulk food bin was observed to be cracked and sealant applied however sealant was not smooth and easily cleanable. **Replace lid.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for bulk food bin was observed to be cracked and sealant applied however sealant was not smooth and easily cleanable. **Replace lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Walk in cooler shelving 2) Around the electrical box located on the floor across from the dish pit.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauce and meat were observed thawing at room temperature. **Do not thaw food items at room temperature. Thaw in walk in cooler or under cold running water or in microwave and cook immediately. ***FOOD ITEMS WERE PLACED IN WALK IN COOLER.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Corner of the floor adjacent to the handwashing station. **CORRECTED.2) On top of the dishwasher. **CORRECTED. 3) Walk in freezer floor near the back. **OUSTANDING 4) Black shelving in the walk in cooler.**OUTSTANDING.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handles of scoops in bulk food were observed to be touching the food item. **Ensure handles of scoops are stored away from the food item. ***CORRECTED DURING THE INSPECTION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hot water was turned off at the handwashing station due to a leak. **Repair.2) No paper towel in the dispenser of the handwashing station. **Ensure there is paper towel available. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Corner of the floor adjacent to the handwashing station.2) On top of the dishwasher. 3) Walk in freezer floor near the back. 4) Black shelving in the walk in cooler.
  7. Risk Management Inspection

    0 infractions

  8. 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)?
      • QUATs test strips are expired. **OBTAIN NEW TEST STRIPS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy was observed to have a build up of grease. **CLEAN.
  9. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handling was observed to be conducted without available food-grade sanitizer.Sanitizer was prepared during inspection. Ensure a food-grade sanitizer is available for use whenever food handling is being conducted.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pot of frozen chicken in water was observed being stored directly on the floor in the kitchen.Ensure that food containers are not placed directly on the floor to prevent cross-contamination of food handling surfaces.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handling was observed to be conducted without available food-grade sanitizer. Surfaces were observed being wiped using visibly stained cloths without available sanitizer. Sanitizer was prepared during inspection. Ensure that cloths used to wipe countertops are visibly clean and stored in sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of onions was observed being stored directly on the floor.Onions were moved off the floor during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed being thawed in stagnant water.Chicken was moved into cooler during inspection. Thawing of frozen meat outside of refrigeration must be done under cold running water to ensure safe food temperatures are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler directly across from the cooking line was measured at an ambient temperature of 10C. Food items stored inside cooler were removed during inspection. Prep cooler ingredients to be moved into alternate cooler after one hour storage time. Adjust or repair cooler to ensure it can maintain a temperature of 4C or lower. Ingredients including cut vegetables were observed being stored in an ice well that was not properly filled.Ensure ice is sufficiently filled to maintain ingredient temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several scoops were observed being stored in bulk food containers with handles in direct contact with food.Store food scoops in a manner that reduces the potential for cross contamination.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A container of crispy salad topping, was observed being stored uncovered on a shelf beside and under the cooking area. The location of this food would raise concerns of potential contamination, especially if used as a ready-to-eat food. The container itself appeared to be a plastic bucket without evidence of suitability as a food-grade storage container. Container was replaced during inspection to one with a lid.2) Bags of bulk food were observed being stored directly on the floor.Food was moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot of curry was observed stored outside the cooler, measured at a temperature of 14.3C. Staff indicated that the curry had been cooked the night previous and had been cooling down in the large pot to portion later. The time at which this curry was likely held at unsafe food temperatures would allow for the growth of spore-forming bacteria that are not easily destroyed by cooking processes. Food was disposed of by staff during inspection. Foods must be cooled from 60C to 4C within 4 hours. Portion curries and other high-risk foods into smaller containers during initial cooling step to ensure they reach a safe food storage temperature more quickly. Ensure foods that are stored in the cooler/freezer while still cooling have lids partially removed. Consider acquiring an ice wand and/or using an ice bath to more rapidly cool large amounts of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at an initial concentration of 0ppm chlorine. The colour of the sanitizing solution suggested that it had significantly oxidized. New sanitizer was acquired during inspection, and the dishwasher was later measured at a concentration of 100ppm chlorine.

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