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Afro Kitchen NL - Events

4 - 1704 61 Street SE Calgary AB T2A 4V5 · Food - Special Event

Official record from Alberta →

Inspection summary

Afro Kitchen NL - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 22, 2025. The most recent inspection, on November 22, 2025, recorded 9 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 8 times across 3 separate inspections, most recently on November 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on November 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 4 separate inspections, most recently on November 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on November 22, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?

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.

4 inspections

  1. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not provided.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large quantity of food was stored on the floor. Store items at least 6 inches off the floor. When PHI advised that foods must be stored off the floor, staff started to move food into the kitchen and continued to place them on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food, food equipment, and food packaging material were stored on the floor. Store items at least 6 inches off the floor.2) Rehydrated raw beans were stored on the floor and in a planter (not foodgrade). Cooking is not permitted at booth. All foods must be stored in foodgrade containers. Staff stated beans will be removed off menu.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C.2) Pan of fried fish measured 20C (destroyed).3) Probe thermometer was not provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was a large tote bin of water stored under the table which staff stated it was used to wash utensils/pots. Remove bin of water. Take utensils and food equipment to wash in kitchen 3 comp sink.2) No dish detergent or sanitizer was provided for manual dish washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Temp hand sink not set up.2) Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
    • 18. Do food handlers at the facility have adequate food safety training?
      • There was a lack of basic food safety knowledge by staff.
  2. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not provided.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large quantity of food was stored on the floor. Store items at least 6 inches off the floor. When PHI advised that foods must be stored off the floor, staff started to move food into the kitchen and continued to place them on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food, food equipment, and food packaging material were stored on the floor. Store items at least 6 inches off the floor.2) Rehydrated raw beans were stored on the floor and in a planter (not foodgrade). Cooking is not permitted at booth. All foods must be stored in foodgrade containers. Staff stated beans will be removed off menu.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C.2) Pan of fried fish measured 20C (destroyed).3) Probe thermometer was not provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was a large tote bin of water stored under the table which staff stated it was used to wash utensils/pots. Remove bin of water. Take utensils and food equipment to wash in kitchen 3 comp sink.2) No dish detergent or sanitizer was provided for manual dish washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Temp hand sink not set up.2) Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
    • 18. Do food handlers at the facility have adequate food safety training?
      • There was a lack of basic food safety knowledge by staff.
  3. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C.2) Cambro electric hot holding units with perishable foods were not plugged in (breaker tripped in gymnasium) and foods stored inside measured 42C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dish detergent or sanitizer was provided for manual dish washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
    • 18. Do food handlers at the facility have adequate food safety training?
      • There was a lack of basic food safety knowledge by staff.
  4. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
    • 18. Do food handlers at the facility have adequate food safety training?
      • There was a lack of basic food safety knowledge by staff.

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