102 - 9036 46 Street NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 septembre 2025
ConformeKhan Baba Restaurant se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 96 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (1%) fermés.
Ce restaurant a été inspecté 4 fois depuis le 1 novembre 2024, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
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.
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.
Desi Hood
SADDLE RIDGE
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 infraction
**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 infractions
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.
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.