9697 Macleod Trail SW · HAYSBORO
June 2, 2026
Not in Compliance"Not observed during inspection", , Additional cleaning and sanitation required:, , Prep cooler handles and sauce bottles were oily/greasy, which can cause cross-contamination issues., Handles of the walk-in cooler and freezer., Lids of the storage containers stored below the meat prep area.
Turkish Kebab House is in the HAYSBORO neighbourhood. HAYSBORO, Calgary has 106 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 83 (78%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 8 times since October 22, 2024, with 1 in compliance, 6 not in compliance, and 1 closure on record.
"Not observed during inspection", , Additional cleaning and sanitation required:, , Prep cooler handles and sauce bottles were oily/greasy, which can cause cross-contamination issues., Handles of the walk-in cooler and freezer., Lids of the storage containers stored below the meat prep area.
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.
Additional cleaning and sanitation required:, , Prep cooler handles and sauce bottles were oily/greasy, which can cause cross-contamination issues., Handles of the walk-in cooler and freezer., Lids of the storage containers stored below the meat prep area.
Overstacking was observed inside the prep counter cooler, with the bottom of one container in direct contact with the food item stored below. Instructions were provided regarding proper storage of food items inside the cooler.
Permit billing status was due. , Please pay and paste the valid food handling permit on a location, which is visible to the public.
Additional cleaning and sanitation required:, , Prep cooler handles and sauce bottles were oily/greasy, which can cause cross-contamination issues., Handles of the walk-in cooler and freezer., Lids of the storage containers stored below the meat prep area.
Temperature of one bigger prep cooler located in the kitchen was 8.4C, , Internal temperature of veggies stored in this cooler were between 7C-12C., , (Repeat violation from previous inspection), , Requirement:, Adjust the temperature of the cooler to 4C or less.
Temperature of prep cooler located next to deep fryer was 8.5C and internal temperature of feta cheese rolls stored in the drawer of this cooler was 8.5C, (Repeat violation from previous inspection), , Requirement:, , Adjust the temperature of the cooler at 4C or less.
Concentration of quat in sanitizer solution of sani-pail measured 0 ppm located in the kitchen., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
Temperature of one bigger prep cooler located in the kitchen was 12.7C, , Internal temperature of frozen lamb stored in this cooler was 6C., , (Repeat violation from previous inspection), , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., Lamb was moved to walk in cooler during inspection.
Temperature of prep cooler located next to deep fryer was 10 C and internal temperature of kubbes stored in one drawer of this cooler was 10.5C and in second drawer was 8.7C., , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , Kubbes at 10.5C were discarded., Kubbe at 8.7C were moved to walk in cooler.
Ceiling vent located in dish washing area was clogged., , Requirement:, , Clean the ceiling vent.
a) Concentration of quat measured 0 ppm in sani pails located in the kitchen., , b) Cleaning cloth was kept on prep counter after use in the kitchen., , Requirement:, a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution., , b) Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of feta cheese rolls stored the previous night in insert of prep cooler was 10.7 C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4 c or less., Feta cheese rolls were discarded.
Temperature of one prep cooler located in the kitchen was 9.5C and internal temperatures of perishable foods stored in this cooler drawer were : lamb meats between 8C-9C, eggplant dish was at 9.4C. garlic sauce was at 9.9C, , , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., All perishable foods were moved to walk in cooler during inspection.
Temperature of both display cooler located in the beverage prep area were 11c and 9 C., , Requirement:, Adjust the temperatures of the coolers to 4C or less.
a) Soap dispenser located at hand washing sink in the kitchen was empty., , b) Hand washing sink located in beverage prep area was blocked with dirty dishes kept in sink basin., , Requirement:, , a) Provide soap in the dispenser., , b) Ensure that hand washing sink is available for use all the time and it must not be blocked.
Cut lemons were kept uncovered and without a tong in customers' area., , Requirement:, Keep food covered and provide a tong.