302 - 255 28 Street SE
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 mars 2025
Non conformeChlorine sanitizer in the sanitizing sink was measured at 500ppm., , Use 100 to 200ppm Chlorine sanitizer. (1/2 to 1 teaspoon bleach per L water).
1) Dried vegetables on the vegetable cutter. , , 2) Dried dough on the rolling pin. , , 1 to 2) Clean the vegetable cutter and rolling pins. , , 3) Scoops inside the flour and sugar bins were covered with dried sauces. , , Do not store the dirty scoops inside the ingredients., , 4) Dust build-up on the walk-in cooler fan cover and racks. , , Clean the walk-in cooler.
1) Char and grease build-up on the canopy filters underneath the grill. , , 2) Aluminum foil was used to line the storage shelves. , Remove the foil and clean when the shelves get dirty., , Clean these areas.
1) Three-compartment sink waste pipe was leaking and container was placed underneath the catch the wastewater. , , Repair the waste pipe. , , 2) A piece of plastic was placed underneath the sink stopper to prevent water from draining. , , Provide a new stopper., , 3) Water stains on the kitchen light cover. , , Fix the leak and clean the light cover., , 4) Rust on the drain rack., , Refinish or replace the rack., , 5) Light burnt out in the washroom. , , Repair light.
Kabul Restaurant se trouve dans le quartier MERIDIAN. MERIDIAN, Calgary compte 70 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 2 juin 2026, 49 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 28 janvier 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
4 infractions
Chlorine sanitizer in the sanitizing sink was measured at 500ppm., , Use 100 to 200ppm Chlorine sanitizer. (1/2 to 1 teaspoon bleach per L water).
1) Dried vegetables on the vegetable cutter. , , 2) Dried dough on the rolling pin. , , 1 to 2) Clean the vegetable cutter and rolling pins. , , 3) Scoops inside the flour and sugar bins were covered with dried sauces. , , Do not store the dirty scoops inside the ingredients., , 4) Dust build-up on the walk-in cooler fan cover and racks. , , Clean the walk-in cooler.
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.
Lloyd's Patty Plus
MERIDIAN
1) Char and grease build-up on the canopy filters underneath the grill. , , 2) Aluminum foil was used to line the storage shelves. , Remove the foil and clean when the shelves get dirty., , Clean these areas.
1) Three-compartment sink waste pipe was leaking and container was placed underneath the catch the wastewater. , , Repair the waste pipe. , , 2) A piece of plastic was placed underneath the sink stopper to prevent water from draining. , , Provide a new stopper., , 3) Water stains on the kitchen light cover. , , Fix the leak and clean the light cover., , 4) Rust on the drain rack., , Refinish or replace the rack., , 5) Light burnt out in the washroom. , , Repair light.
6 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
Rice soaked in water was being stored in room temperature. The inspector informed the operator that once dry food is mixed with water, that the food becomes high-risk for microbial growth and must be under temperature control. The rice was transferred to the walk-in cooler afterwards., , Raw chicken was being marinated in room temperature. The inspector informed the operator that high-risk food, including raw chicken, must be kept under 4°C and must not be stored in room temperature during the marination process. The chicken was transferred to the walk-in cooler afterwards., , Cut vegetables were being stored in room temperature. The inspector informed the operator that once vegetables are cut, they become high-risk for microbial growth and must be kept under temperature control (at or below 4°C). The vegetables were moved to the walk-in cooler afterwards.
The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
The bottom surface of the food prep table was lined with thin foil. The foil appeared worn and dirty during the inspection. The inspector informed the operator to remove the foil and ensure that all surfaces must be kept clean, smooth, and easily cleanable. Please remove the foil lining.
The wooden wall in front of the food prep table by the cooking area was bare and not impervious to moisture. The inspector informed the operator to paint the bare wooden wall to ensure that all walls and surfaces in the kitchen are smooth, easily cleanable, and impervious to moisture. Please paint the wall.