115 - 575 28 Street SE · ALBERT PARK/RADISSON HEIGHTS
March 26, 2026
Pass1. Containers of raw meats stored above buckets of sauces in the walk-in cooler., **March 26, 2026: fresh tomatoes and cucumbers were stored below the containers of raw meat. , , COMPLETE THE FOLLOWING:, 1. Please ensure all raw meat in stored on the bottom shelf. Do not store any fresh produce below raw meat.
1. The dishwasher measured 0ppm chlorine after several cycles. The Operator also appeared to not know how to operate the dishwasher. , **March 26, 2026: Currently waiting on a part that has been ordered to arrive. , , COMPLETE THE FOLLOWING:, 1. Repair the dishwasher so that it maintains a concentration of 100ppm chlorine for adequate sanitizing of dishes., 2. Ensure all food handlers are trained on how to properly use the dishwasher, as the dishwasher is required for sanitizing reusable customer dishes and utensils., 3. Test the dishwasher daily with available test strips.
1. Bar:, The flooring around the floor drain was cracked., **March 26, 2026: awaiting repairs for the area., , COMPLETE THE FOLLOWING:, 1. Please repair the flooring to prevent the accumulation of debris, and so it is easy to clean.
Banu Kabob and Banquet Hall is in the ALBERT PARK/RADISSON HEIGHTS neighbourhood. ALBERT PARK/RADISSON HEIGHTS, Calgary has 44 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 13, 2026, there are 33 (75%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since November 5, 2024, with 4 passes and 1 closure on record.
1. Containers of raw meats stored above buckets of sauces in the walk-in cooler., **March 26, 2026: fresh tomatoes and cucumbers were stored below the containers of raw meat. , , COMPLETE THE FOLLOWING:, 1. Please ensure all raw meat in stored on the bottom shelf. Do not store any fresh produce below raw meat.
1. The dishwasher measured 0ppm chlorine after several cycles. The Operator also appeared to not know how to operate the dishwasher. , **March 26, 2026: Currently waiting on a part that has been ordered to arrive. , , COMPLETE THE FOLLOWING:, 1. Repair the dishwasher so that it maintains a concentration of 100ppm chlorine for adequate sanitizing of dishes., 2. Ensure all food handlers are trained on how to properly use the dishwasher, as the dishwasher is required for sanitizing reusable customer dishes and utensils., 3. Test the dishwasher daily with available test strips.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
1. Bar:, The flooring around the floor drain was cracked., **March 26, 2026: awaiting repairs for the area., , COMPLETE THE FOLLOWING:, 1. Please repair the flooring to prevent the accumulation of debris, and so it is easy to clean.
**CORRECTED**, 1. The bleach sanitizer in the green bucket measured 0ppm chlorine. The Operator stated the sanitizer was made in the morning. A new 100ppm sanitizer was made during the inspection., , COMPLETE THE FOLLOWING:, 1. The concentration of the bleach sanitizer must be maintained at 100ppm chlorine. Change the sanitizer every 2 hours, or more often if the water is visibly dirtied.
1. Containers of raw meats stored above buckets of sauces in the walk-in cooler., , COMPLETE THE FOLLOWING:, 1. Please ensure all raw meat in stored on the bottom shelf.
**CORRECTED**, 1. Observed raw meat in stagnant water in the 2-compartment sink. The Operator said they were washing the meat, and the meat was going to be cooked shortly after. The Operator was informed that meat cannot sit in stagnant water, and that cold water must always be running. Cold water turned on during the inspection., , COMPLETE THE FOLLOWING:, 1. Ensure that cold water is always running to prevent bacterial growth.
1. The dishwasher measured 0ppm chlorine after several cycles. The Operator also appeared to not know how to operate the dishwasher. , , COMPLETE THE FOLLOWING:, 1. Repair the dishwasher so that it maintains a concentration of 100ppm chlorine for adequate sanitizing of dishes., 2. Ensure all food handlers are trained on how to properly use the dishwasher, as the dishwasher is required for sanitizing reusable customer dishes and utensils., 3. Test the dishwasher daily with available test strips.
1. Observed opened cans of food stored in the walk-in cooler., , 2. Observed bowls in the bucket of cornstarch. , , COMPLETE THE FOLLOWING:, 1. After opening cans of food, transfer food to food grade containers as cans may begin to rust after opening., 2. Please use utensils with handles for dry ingredients to protect food from contamination.
1. Mouse droppings were observed on top of the dishwasher. , , 2. The area around the dishwasher was cluttered. , , COMPLETE THE FOLLOWING:, 1. Remove the mouse droppings using the proper cleaning and disinfecting procedures. , 2. Ensure the area around the dishwasher is organized and less cluttered, and monitor the area for further droppings.
1. Bar:, The flooring around the floor drain was cracked., , COMPLETE THE FOLLOWING:, 1. Please repair the flooring to prevent the accumulation of debris, and so it is easy to clean.
1. The mixer in the back room was not clean and had a buildup of flour., , COMPLETE THE FOLLOWING:, 1. Ensure all food equipment is cleaned after each use.
Sanitizing solution was not available. , - The staff was educated how to prepare food contact surfaces' sanitizing solution., - The staff member prepared 100ppm chlorine solution during inspection.
Raw chicken was observed in prep sink., - Upon inquiry, staff explained that it was being washed and thawed in the sink., - Ensure to run cold potable water for thawing process., - The temperature of the chicken ranged between 0-3C
Hand washing sink paper towel dispenser was empty., - Keep the paper towel dispenser supplied.
No sanitizer was prepared, and the operator later mixed a bleach solution that were over 1000ppm., - Mixed a 100ppm solution., Ensure the bleach solution is in food safe level of 100ppm.
The chlorine-based dishwasher was not able to dispense 100ppm of bleach/chlorine at the final cycle. (measured 3 times between 10-50ppm)., - Ensure the dishwasher is able to dispense 100ppm of bleach/chlorine.
The ice scoop was stored inside the ice machine with handles touching the ice. , - Ensure the scoop is stored outside the machine and in protected manner., Scoop removed and stored on a plate.
The bottom layer of the storage shelf facing the grill was worn out., - Repair or replace the shelf for smooth, non-porous, and easily cleanable surfaces., , Raw wood was used as the base under the mixer., - Refinish the base for smooth, non-porous, and easily cleanable surfaces.
Mutiple fridge and freezers were not turn on for inspection., - Ensure all equipment is turn on for inspection., , The chest freezer by the kitchen entrance was fixed with duct tape., - Remove the duct tapes, ensure the freezer is repaired for smooth, non-porous, and easily cleanable surfaces. , , The dishwasher was covered in grease and food debris., - Clean and sanitize the dishwasher.
Organize the storage rooms for ease access, remove the items that are not related to the operation.