1140 - 40 Christie Park View SW · CHRISTIE PARK
Taj Kabob Afghan Street Food is in the CHRISTIE PARK neighbourhood. CHRISTIE PARK, Calgary has 18 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 4, 2026, there are 12 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since October 1, 2024, with 4 passes and 0 closures on record.
No QUAT test strips available, , Obtain QUAT test strips
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
QUAT sanitizer was dispensing at a concentration of 100 ppm. , , Ensure QUAT sanitizer is being dispensed at a concentration of 200 ppm.
No QUAT test strips available, , Obtain QUAT test strips
Quat sanitizer bucket measured 100 ppm., The sanitizer bucket was discarded., Fresh quat sanitizer was promptly prepared and measured at 200 ppm.
Leftover potatoes were stored on the counter at the cook line with a surface temperature of 47°C., Potatoes were discarded.
1. Deep grooves and scratched surfaces were noted on the prep cooler cutting board., , Cutting boards were flipped to the other side., , 2. Cutting board used to cut onion had deep grooves and scratched surfaces., , Replace or resurface cutting board to prevent deep grooves and scratches where bacteria can thrive.
Serving utensils were stored on the electric hot holding unit at 44°C., Serving utensils were stored in a quat sanitizer bucket at 200 ppm., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.