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Belly Full Authentic Caribbean Cuisine

2235 Centre Street NW Calgary AB T2E 2T4 · Food - General

Official record from Alberta →

Inspection summary

Belly Full Authentic Caribbean Cuisine has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 13, 2024. The most recent inspection, on October 13, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on October 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 7 separate inspections, most recently on October 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 October 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 24, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was artificial grass placed around the hand sink. All surfaces must be made of materials that are smooth, durable, and easy to clean. Remove the artificial grass and ensure the surface of the hand sink is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was buildup of food debris on the small tabletop grill. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the small tabletop grill and ensure it is cleaned after each use to remove buildup of food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on October 13, 2026***1. There was significant dust accumulation on the ceiling in the kitchen.2. Hard to reach areas on the floors in the kitchen have food debris and dirt build up.3. Shelves in the kitchen are cluttered with equipment and supplies.Please thoroughly clean the indicated areas. Organize the items on the shelving and in the back storage.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Not assessed during this visit - August 19, 2026****Outstanding - noted on October 3, 2025***1. There was significant dust accumulation on the ceiling in the kitchen.2. Hard to reach areas on the floors in the kitchen have food debris and dirt build up.3. Shelves in the kitchen are cluttered with equipment and supplies.Please thoroughly clean the indicated areas. Organize the items on the shelving and in the back storage.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was thawing at room temperature. High-risk foods must thaw in the following manner: - Under cold running water- In the cooler - In the microwave - Cooking directly Refrain from storing high-risk foods at room temperature. The operator began to cook the chicken during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding - noted on October 3, 2025***1. There was significant dust accumulation on the ceiling in the kitchen.2. Hard to reach areas on the floors in the kitchen have food debris and dirt build up.3. Shelves in the kitchen are cluttered with equipment and supplies.Please thoroughly clean the indicated areas. Organize the items on the shelving and in the back storage.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution was not diluted. The test strip bleached out, measuring greater than 1000ppm. Bleach (chlorine) sanitizer solutions must be maintained between 100-200ppm to safely and effectively sanitize food contact surfaces. Concentrations greater than 200ppm can leave a chemical residue on food contact surfaces resulting in chemical contamination. Mix half a teaspoon of bleach to a liter of water or one tablespoon of bleach per gallon of water. An AHS document on how to mix a sanitizer solution was provided to the operator. The operator diluted the solution during the inspection and measured 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator was reheating rice in the hot holding unit. The internal temperature was measured with a probe thermometer and measured 12C. High-risk foods must be quickly reheated to at least 74C. Reheating food in a hot holding unit does not quickly reheat the food where it will stay in the danger zone and promote the growth of bacteria. Quickly reheat food using the microwave or stove, use a probe thermometer to confirm the temperature, then place in a preheated hot holding unit. Use a thermometer to ensure the hot holding unit maintains a temperature of at least 60C. The operator reheated the rice in the microwave during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light cover is missing in the back storage area. Light covers must be installed to protect food from physical contamination. The operator stated the cover fell off and will reinstall the cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber gasket for the standing freezer in the back area is in disrepair. Duct tape is used to secure the gasket.Equipment must be maintained in good repair to facilitate cleaning. Repair or replace the freezer. Refrain from using duct tape as the surface is not smooth, durable, or easily cleanable and will accumulate debris over time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding - noted on October 3, 2025***1. There was significant dust accumulation on the ceiling in the kitchen.2. Hard to reach areas on the floors in the kitchen have food debris and dirt build up.3. Shelves in the kitchen are cluttered with equipment and supplied.Please thoroughly clean the indicated areas. Organize the items on the shelving and in the back storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area and the main kitchen is disorganized. Many empty boxes and equipment that is not being used. The facility must be maintained in a clean and organized manner to facilitate cleaning and to monitor for pests. Accumulating clutter may create an area for pests to harbor. Remove the empty boxes and any equipment that is not being used and reorganize the area.
  5. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services, which is in contravention of section 3(1) (a) (b) which states that no person shall operate a food establishment unless the person is an operator who holds a valid and subsisting permit for the operation of the food establishment, and the food establishment is identified on the permit as approved by the regional health authority that issued the permit.Requirements:1. That the Owner immediately close the above noted premises.2. That the Owner immediately undertake and diligently pursue the completion of the following work in and about the above noted premises, namely:a. Obtain a valid food handling permit from Alberta Health Services. 3. That, until such time as the work referred to in paragraph 2 is completed to the satisfaction of an Executive Officer of Alberta Health Services, the above noted premises shall remain closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant dust accumulation on the ceiling in the kitchen.2. Hard to reach areas on the floors in the kitchen have food debris and dirt build up.3. Shelves in the kitchen are cluttered with equipment and supplied.Please thoroughly clean the indicated areas. Organize the items on the shelving and in the back storage.
  6. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant dust accumulation on the ceiling in the kitchen.2. Hard to reach areas on the floors in the kitchen have food debris and dirt build up.3. Shelves in the kitchen are cluttered with equipment and supplied.Please thoroughly clean the indicated areas. Organize the items on the shelving and in the back storage.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of cooked rice (10C) and cooked chicken (8C) were stored on the counter at room temperature.Ensure that perishable items are stored at below 4C or above 60C at all times when not being actively prepped.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Precooked cooled rice was placed into the warming unit without being heated the appropriate temperature (74C).Please ensure that all precooked food is reheated to 74C, verified using a thermometer, before placing into the hot holding unit. Food in the hot holding unit must be maintained to 60C.Operator heated the rice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant dust accumulation on the ceiling in the kitchen.2. Hard to reach areas on the floors in the kitchen have food debris and dirt build up.3. Shelves in the kitchen are cluttered with equipment and supplied.Please thoroughly clean the indicated areas. Organize the items on the shelving and in the back storage.
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