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Zaffran Curry & Kabab

930 - 3950 Sage Hill Drive NW Calgary AB T3R 2A4 · Food - General

Official record from Alberta →

Inspection summary

Zaffran Curry & Kabab has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 4, 2026. The most recent inspection, on July 17, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on July 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on July 16, 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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution buckets did not detect any colour changes with the chlorine test strip and indicated 0 ppm.Fresh chlorine sanitizer solution buckets were prepared at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen uncooked raw chicken was submerged in stagnant water in a stainless-steel pot to thaw.The chicken was thawed under cold running water.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 66°C after completing a cycle multiple time at least more than 3 times.Ensure the dishwasher measures 71°C at the minimum at the plate level after completing a dishwashing cycle.
  2. Risk Management Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Four packs of moldy cauliflowers were being stored in the walk-in cooler.2. Mold peeled garlic were observed in a big stainless-steel pot. The food handler noted plans to salvage some good garlic.Food items were discarded.This is an ongoing issue in the facility. Do not use moldy spice and food to prepare food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer bucket measured 10 ppm.Fresh chlorine sanitizer was prepared and measured 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen two bags of uncooked raw chicken at -4.4°C were sitting on the counter. The bags of uncooked raw chicken were stored in the freezer.If you plan to thaw frozen food items, ensure high-risk foods are thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the back handwashing sink was obstructed with boxes and cartons.The boxes were discarded.Ensure handwashing sinks are accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the food preparation cooler cutting board.The cutting board was removed.Ensure cutting boards are smooth and have easily cleanable surface to prevent microorganism from breeding and harbouring in the grooves and cracks.2. The naan pillow bread cloth was dirty and accumulated with black char.The naan pillow bread cloth was promptly changed.
  3. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy carrot was stored in the same container as the green pepper.Food items discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers without a handle were stored in the bulk food bins.Obtain scoops that have a handle and ensure the handle is not in direct contact with the bulk food.2. Boxes of food items were stored on the floor at the storage room area.Store items at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease build-up was noted on the ventilation canopy filters.Clean the ventilation canopy filters at least three times per week.2. Deep grooves were noted on the preparation cooler cutting board.Resurface or replace the cutting board.3. The interior of the microwave was accumulated with food splashes build-up.Clean the microwave.4. Food debris and grease build up was noted on the spice containers by the oven.Clean the spicy containers at least on a weekly basis.5. Stove grill was accumulated with black char build-up.Deep clean the stove.6. Debris were observed and accumulated underneath the shelf, oven, and hard-to-reach areas in the kitchen.Deep clean the entire kitchen.
  4. Initial Inspection

    0 infractions

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