102 - 9036 46 Street NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Khan Baba Restaurant is in the SADDLE RIDGE neighbourhood. SADDLE RIDGE, Calgary has 150 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 117 (78%) In Compliance on their most recent inspection, with none Not in Compliance and 4 (3%) Closed.
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.
Desi Hood - Events
SADDLE RIDGE
This restaurant has been inspected 6 times since October 19, 2023, with 3 in compliance, 3 not in compliance, and 0 closures on record.
No violations
4 violations
Hand sink in kitchen had water valve turned off below basin due to constant water leak from the sink faucet. , - Make sure the kitchen handwash sink is repaired and is fully functional.
Cleaning gloves were stored directly on the prep table of the line cooler., - Ensure to store personal/cleaning items away from food preparation/storage areas.
1. Visibly soiled cardboard cover was attached to the side of food prep table near the flour mixer., - Remove cardboard cover so surfaces are smooth, non-porous, and easily cleanable., , 2. Raw wooden shelves were observed in the back kitchen., - Please paint/seal raw wooden shelves., , 3. Washroom door opening into the back kitchen was not equipped with a self-closing device. , - Please install.
Dirty dishes were observed being stored on top of a food preparation table located near the dishwashing area, posing a potential risk of cross-contamination., - Operator removed dirty dishes from the food preparation table and cleaned and sanitized the area.
1 violation
**REPEATED VIOLATION**, There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and 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.
7 violations
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff and 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.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and 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.
No violations
5 violations
Yoghurt and meat stock were kept on the counter cooling at 27°C and 28°C respectively., , Food items were promptly kept in the walk-in cooler., , Ensure food s are cooled rapidly in ice-bath or served in small portions.,
Opened leftover canned chick peas was stored inside the walk-in cooler., , Food item was promptly discarded., , Store leftovers open canned food into a clean food grade container.
Mouse droppings were observed in the mouse traps close to the back door., , Contact a pest management company to deploy mouse traps in strategic locations within the facility to eliminate pests.
Some food items in the walk-in cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. The food items were covered afterwards.
An improper thawing practice was observed during the inspection. Specifically, the staff was noted thawing in stagnant water at the compartment sink. The inspector discussed the proper thawing procedures with the staff and the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Ventilation canopy inserts., - Conveyor belt of pizza oven had thick accumulation of grease and carbon build-up., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
Tissue paper was used to clean a bowl., , Ensure bowls are washed, rinsed, sanitized and air-dried, and stored in a sanitary storage area.
Ventilation canopy filters were accumulated with grease deposits and other residues., , Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.