Belly Full Authentic Caribbean Cuisine
2235 Centre Street NW Calgary AB T2E 2T4 · Food - General
5 inspections
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 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?
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?