155 - 5120 47 Street NE · WESTWINDS
17 mars 2026
Non conformePaper towel was not available at hand washing sink., - Refill the paper towel dispenser.
1. Ventilation canopy filters appeared dirty., - Clean the canopy filters., 2. Shelves above standing dough mixture were caving., - Replace or repairs wooden shelves.
Area around standing dough mixture appeared wet, - Ensure to clean and dry the area.
Faisal Kabab Hut se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 179 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 8 fois depuis le 19 juillet 2024, avec 3 conformes, 5 non conformes et 1 fermeture au dossier.
Paper towel was not available at hand washing sink., - Refill the paper towel dispenser.
1. Ventilation canopy filters appeared dirty., - Clean the canopy filters., 2. Shelves above standing dough mixture were caving., - Replace or repairs wooden shelves.
Area around standing dough mixture appeared wet, - Ensure to clean and dry the area.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
WESTWINDS
A water leak was observed from the ceiling above the dishwashing area. The restaurant voluntarily closed the premises and contacted maintenance for repairs. , - The restaurant will remain closed, and a reinspection will be conducted prior to reopening to the public.
The exit and screen door in the prep area were left open at the time of the inspection. , - Ensure that the screen door is properly closed if the exit door is to be left open.
Perishable food was stacked on top of inserts in the front prep line cooler and out of the cold zone. Ambient temperature measured between 8C-12C. , - Store foods directly in the cooler at 4C or lower.
Water leak was observed underneath the handwashing station in the kitchen., - Please repair.
Squeeze bottle was placed directly in a container of cut onions in the prep cooler insert. Operator removed bottle from food., - Ensure food is stored in a sanitary manner to prevent from contamination.
1. Observed an open area with exposed ceiling directly above the dishwashing sink and cleaned utensils. , - Operator was advised to ensure that the ceiling above the dishwashing sink is properly sealed or covered to prevent any potential contamination., , 2. The ceiling tiles above the food preparation area in back kitchen have an accumulation of dust., - Thoroughly clean the ceiling tiles., , 3. Water damage was noted on multiple ceiling tiles in the back kitchen., - Please replace and repair the leak.
Bleach (chlorine) surface sanitizer solution initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer solution is prepared for use at all times for each food handling area and check sanitizer concentration regularly.
1. Two opened metal cans were stored in the walk-in cooler. Operator voluntarily transferred food items to a food-grade container., - Make sure once canned food item is opened, food should then be transferred to a food-grade container., , 2. Uncovered/open food containers were observed stored in the walk-in cooler. Operator covered food items during inspection., - Cover and protect foods against contamination while in storage.
At the time of inspection, no chlorine test strips were available on-site to check sanitizer , concentration., - Operator instructed to acquire test strips to check concentration of sanitizers.
1. Observed an open area with exposed pipes, wires, and equipment located directly above the food preparation/mixer area. This poses a risk of contamination to food and utensils from dust, debris, and other foreign materials., - Operator was advised to ensure that the ceiling above the food mixer area is properly sealed or covered to prevent any potential contamination., , 2. Light fixtures at the kitchen entrance and above the prep line cooler were not equipped with protective covers or shatterproof bulbs., - Operator is to ensure that all light fixtures in food prep areas are shatterproof or have covers over them.
Single use/disposable food containers and dishware for takeout were stored with open side facing upwards in the back kitchen and front service area increasing the risk of potential contamination., - Operator was advised to store all single-use food containers and cups inverted and properly covered to protect from contamination.
The walk-in cooler was measured to have an ambient temperature of 9°C. Food items in the walk-in cooler was measured at around that temperature. The temperature valve was adjusted during the inspection. Please monitor the walk-in cooler and ensure that it is able to maintain a temperature of 4°C or below., , Food items in the prep cooler inserts in the back kitchen were measured at 6-10°C. The staff kept the prep cooler top lid open during the inspection. The staff mentioned that the food was prepared in the morning. Please ensure to keep the lid closed if not being used. Please continue to monitor all food items in the cooler inserts and keep all food at or below 4°C.
Visible gaps were noted on the top and sides of the screen door. Seal all gaps to prevent the entry of pests. Ensure that the screen door is tight-fitting., **OUTSTANDING (2024-07-19). The back exit door was kept open during the inspection. A screen door was utilized. However, gaps were noted on the screen door on the bottom and on the sides. The manager was provided with further instructions on how to fix the door. Please ensure to seal all the gaps on the screen door. Otherwise, keep the backdoor closed.
Garbage bags were being stored in the back exterior on the ground. This would attract pest in the area. Please refrain from storing garbage this way and discard them immediately into a compost bin. The garbage bags were removed and transferred to a compost bin.
The paper towel dispenser for the rear prep area hand sink is located directly above the skewer holder. Water from wet hands is a potential source of contamination for the skewers. Relocate either the paper towel dispenser or the skewers from this area., **OUTSTANDING (2024-07-19). The inspector informed the operator to either move the paper towel dispenser or the skewer storage rack.