215 - 11135 14 Street NE
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 31, 2026
Not in ComplianceYogurt mint drinks made in house stored in the beverage cooler located on the cook line were observed to have no labels indicating their source or best before dates. Print and apply labels indicating what the product is, the source of the product, the date it was packaged, best before dates, and contact information for the facility., **OUTSTANDING (2026-03-31). Home-made yogurt mint drinks were still noted not labelled in the beverage cooler. Please ensure that all food items in the cooler are properly labelled.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/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 maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 49°C, 62°C, 68°C, 67°C (tested 4 times). The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. Also, the staff were not recording the dishwasher temperatures daily. The inspector informed the staff that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
There were no test strips available during the inspection for the sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has adequate concentration. Please obtain quat sanitizer test strips., **OUTSTANDING (2026-03-31). There were still no test strips available for the sanitizer solution.
Taj Kabob Afghan Street Food is in the STONEY 1 neighbourhood. STONEY 1, Calgary has 34 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 21 (62%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since March 12, 2025, with 0 in compliance, 2 not in compliance, and 0 closures on record.
5 violations
Yogurt mint drinks made in house stored in the beverage cooler located on the cook line were observed to have no labels indicating their source or best before dates. Print and apply labels indicating what the product is, the source of the product, the date it was packaged, best before dates, and contact information for the facility., **OUTSTANDING (2026-03-31). Home-made yogurt mint drinks were still noted not labelled in the beverage cooler. Please ensure that all food items in the cooler are properly labelled.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/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.
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.
Kinjo Sushi & Grill
STONEY 1
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 49°C, 62°C, 68°C, 67°C (tested 4 times). The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. Also, the staff were not recording the dishwasher temperatures daily. The inspector informed the staff that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day., **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
There were no test strips available during the inspection for the sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has adequate concentration. Please obtain quat sanitizer test strips., **OUTSTANDING (2026-03-31). There were still no test strips available for the sanitizer solution.
3 violations
Yogurt mint drinks made in house stored in the beverage cooler located on the cook line were observed to have no labels indicating their source or best before dates., , Print and apply labels indicating what the product is, the source of the product, the date it was packaged, best before dates, and contact information for the facility.
The ambient temperature of the prep cooler containing fruits and vegetables located on the cookline was measured at 13C., , Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.
There were no test strips available during the inspection for the sanitizer solution. The inspector informed the staff that test strips must be used every time a sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has adequate concentration. , , Please obtain quat sanitizer test strips.