9697 Macleod Trail SW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 juin 2026
"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 se trouve dans le quartier HAYSBORO. HAYSBORO, Calgary compte 106 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 84 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Little Spice
HAYSBORO
Ce restaurant a été inspecté 8 fois depuis le 22 octobre 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
"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.
1 infraction
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.
3 infractions
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.
2 infractions
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.
4 infractions
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.
6 infractions
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.
Aucune infraction
Aucune infraction
Ceiling vent located in dish washing area was clogged., , Requirement:, , Clean the ceiling vent.
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.