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Afro Canadian Fast Food

61 - 3800 Memorial Drive NE Calgary AB T2A 2K2 · Food - General

Official record from Alberta →

Inspection summary

Afro Canadian Fast Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 28, 2026. The most recent inspection, on June 9, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on June 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometers inside each cooler and freezer.COMPLETE THE FOLLOWING:1. Purchase thermometers and check the temperatures of the coolers and freezers daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The underside of the hood vent and the filters had a buildup of grease.COMPLETE THE FOLLOWING:1. Clean the hood vent and filters. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  2. Initial Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The sanitizer spray bottle was not labeled. Bottle labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The Coldstream standup cooler measured 8*C. High risk foods transferred to another cooler during the inspection. The cooler appeared to be going down in temperature after food was moved. 2. The black cooler in the front area measured 10*C. The temperature of the unit was adjusted, and food was transferred to another cooler.3. Recently cooked samosas were being stored in the hot holding case and temperature was set to 40*C. Temperature of unit increased to 60*C during the inspection. COMPLETE THE FOLLOWING:1. Ensure the coolers measure 4*C or less.2. Ensure hot foods are stored at 60*C or more.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No probe thermometer available for checking internal temperatures of food.2. No thermometers inside each cooler and freezer. COMPLETE THE FOLLOWING:1. Purchase thermometers.2. Check the temperatures of the coolers and freezers daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips available.COMPLETE THE FOLLOWING:1. Purchase chlorine test strips for testing the food sanitizer. They need to measure between 0ppm - 200ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Squeeze bottles and other food equipment was stored on and in the kitchen handwash sink. Staff removed the items so the handwash sink was not obstructed. COMPLETE THE FOLLOWING:1. Do not store anything in or in front of the sink. It must be kept clear at all times, so food handlers always have access to wash their hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The underside of the hood vent and the filters had a buildup of grease.COMPLETE THE FOLLOWING:1. Clean the hood vent and filters. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.

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