K3 - 25 Greenbriar Drive NW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 9, 2026
Not in ComplianceUsed cleaning cloths were stored on the counter. Sanitizer spray bottles were being used and the cleaning cloths were being re-used., , Two chlorine sanitizer buckets at 100 ppm were prepared., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms., , Alternatively, if you plan to use a sanitizer spray bottle, then cleaning cloths must be used ones.
There was no sanitizer solution prepared at the 3-compartment sink., , The staff prepared a sanitizer solution at 100 ppm., , Ensure to wash, rinse, sanitize the dishes and utensils for 2 mins, then air-dry.
Cell phones were stored on the preparation cooler., , The staff stored the cell phone in a different area., , Ensure articles not associated with food preparation or handling is stored in a different location.
Dust build-up was accumulated on the ventilation canopy filters., , Clean the ventilation filters at least 3 times in a week.
Kaboora Kebab and Shawarma is in the GREENWOOD/GREENBRIAR neighbourhood. GREENWOOD/GREENBRIAR, Calgary has 47 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 29, 2026, there are 35 (74%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since October 23, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
4 violations
Used cleaning cloths were stored on the counter. Sanitizer spray bottles were being used and the cleaning cloths were being re-used., , Two chlorine sanitizer buckets at 100 ppm were prepared., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms., , Alternatively, if you plan to use a sanitizer spray bottle, then cleaning cloths must be used ones.
There was no sanitizer solution prepared at the 3-compartment sink., , The staff prepared a sanitizer solution at 100 ppm., , Ensure to wash, rinse, sanitize the dishes and utensils for 2 mins, then air-dry.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Lil Black Rooster
GREENWOOD/GREENBRIAR
Cell phones were stored on the preparation cooler., , The staff stored the cell phone in a different area., , Ensure articles not associated with food preparation or handling is stored in a different location.
Dust build-up was accumulated on the ventilation canopy filters., , Clean the ventilation filters at least 3 times in a week.
4 violations
1. The chlorine sanitizer spray bottle at the back preparation area was measured to be too strong. , , - Operator was instructed to dilute the concentrated solution to the required and food safe level of 100 ppm., , Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips., , 2. A wet cleaning cloth was observed to be placed beside the cutting board on top of the cooler in the back preparation area., , - Operator was instructed to use the cleaning cloth with a sanitizer solution., , Ensure that cleaning cloths that come in contact with food contact surfaces must always be in sanitary conditions.
Cooked rice in the hot-holding unit at the back preparation area was measured at an internal temperature of 40 degrees Celsius., , - Food discarded., , Ensure high-risk foods under hot holding are maintained at a temperature of 60 degrees Celsius or greater at all times.
A container of sweet sauce was observed to be placed on top of the cooler in the back preparation area for cooling purposes. The operator mentioned that they usually cool for about 5 hours., , - Operator was instructed to cool foods rapidly. Cool food to 20 degrees within the first 2 hours then to 4C or under in the next 4 hours. , - Operator was educated on proper cooling processes including increasing surface area by placing sauce in smaller containers to aid rapid cooling and stirring intermittently.
1. Tongs handles were observed to be placed directly in contact with food in one of the inserts in the front cooler inserts., 2. Scoop observed to be left in a container with potatoes in the refrigerator at the back food preparation area., , - Operator was instructed to remove the tongs and scoop and place them in appropriate separate containers, not in contact with food., , Ensure that utensils are stored in a manner that prevents potential contamination of food.
1 violation
1) Chickpeas falafel mixture was thawing at room temperature. , , Thaw in cooler overnight or in a microwave. , , 2) Donair meat in the hot holding unit was measured between 45 to 51 degrees C on top., , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.