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The Turkish Rotisserie

42 - 2770 32 Avenue NE Calgary AB T1Y 5S5 · Food - General

Official record from Alberta →

Inspection summary

The Turkish Rotisserie has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 4, 2025. The most recent inspection, on May 27, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on May 27, 2026. 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 2 times on July 9, 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 July 9, 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 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 3 times across 2 separate inspections, most recently on May 13, 2026. 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 3 times across 2 separate inspections, most recently on May 13, 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Heat on the vertical broiler unit in the front was turned off. Meat cone was rotating slowly, and probe temperature was measured at 51.5C. Operator turned on the heat and temperature was measured 62C during the inspection.- Ensure high risk foods are maintained at proper temperature of 60C or above for hot holding at all times.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two opened metal cans were stored in the line cooler. Operator voluntarily transferred food item to food-grade containers during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food buckets were stored directly in front of the mop sink. Please do not store food/food equipment within 5 feet of open mop sink.- Relocate all clean dishes and utensils away from mop sink area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items including but not limited to sliced lettuce, onions, tomatoes, cabbage, sauces, etc. were measured at 23.1 degrees Celsius. All food items were discarded during inspection.- Ensure food items under refrigeration are maintained at or below 4 degrees at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front prep line cooler temperature was measured at 26.2 degrees Celsius during inspection. Technician onsite to do repairs.- Please ensure prep line cooler is repaired to maintain temperature at or below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils (strainers, whiskers, skewers etc.) were stored in an insanitary way above the wash basin of 3-compartment sink.- Ensure utensils are stored in a safe and sanitary manner to avoid potential contamination.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle measured significantly greater than 1000 ppm. - Operator remade the sanitizer solution and tested at 100 ppm.**Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed throughout the facility. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after each use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Empty pans on a rack were observed outside the back door at the time of inspection. - operator stated that pans are used for baking bread. **All food processing must be performed inside the premises to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An empty pan rack was observed outside the back door during inspection. - Operator moved the pan rack inside the facility. **Do not store pans or any other food equipment outside the premises.
    • 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?
      • Operator mentioned that they open the back door during the day due to high indoor temperatures.**Ensure back door remains closed at all times to prevent potential pest entry or install a properly fitted screen door.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Following refrigeration units are not able to maintain an ambient temperature of 4°C or below: - Prep cooler beside the hot holding unit measured 7°C. - Black cooler with sliding doors measured 7°C. - Cooler beside the hand sink measured 7.4°C.**Ensure all refrigeration units maintain an ambient temperature of 4°C or below at all times to prevent bacterial growth in high-risk food items.

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