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Antigua And Barbuda Association of Calgary

115 - 3208 8 Avenue NE Calgary AB T2A 7V8 · Food - General

Official record from Alberta →

Inspection summary

Antigua And Barbuda Association of Calgary has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 12, 2026. The most recent inspection, on August 13, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on August 13, 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)?

  • 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 2 times across 2 separate inspections, most recently on August 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on August 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no thermometer available on site for checking food temperatures.COMPLETE THE FOLLOWING:1. Purchase a food thermometer.
    • 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 on site for testing sanitizer concentrations.COMPLETE THE FOLLOWING:1. Purchase chlorine test strips that are capable of testing concentrations from 0 - 200ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The back storage room in the kitchen was cluttered and area was not easy to access.COMPLETE THE FOLLOWING:1. Organize the area and remove any items that are not needed for food handling to allow for monitoring of pests and cleaning of the area.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no food grade sanitizer on site. COMPLETE THE FOLLOWING:1. Purchase unscented household bleach or QUAT sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no thermometer available on site for checking food temperatures.COMPLETE THE FOLLOWING:1. Purchase a food thermometer.
    • 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 on site for testing sanitizer concentrations.COMPLETE THE FOLLOWING:1. Purchase chlorine test strips that are capable of testing concentrations from 0 - 200ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The back storage room in the kitchen was cluttered and area was not easy to access.COMPLETE THE FOLLOWING:1. Organize the area and remove any items that are not needed for food handling to allow for monitoring of pests and cleaning of the area.

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