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Caribbean Experience

6A - 2316 27 Avenue NE Calgary AB T2E 7A7 · Food - General

Official record from Alberta →

Inspection summary

Caribbean Experience has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 12, 2026. The most recent inspection, on February 23, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on February 12, 2026. For example: Is the facility free of a pest infestation?

  • 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 on February 12, 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?

  • 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 February 12, 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?

  • 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 once on February 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Initial Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the hand wash station in the kitchen was leaking. Please repair. Ensure that dispenser is maintained in good repair.
    • 15. Is the facility free of a pest infestation?
      • A substantial amount of mouse droppings were noted throughout the kitchen, front serving area, food storage and upstairs area suggesting a mouse infestation.Action required:-Implement an effective pest control program.-Safely remove all mouse droppings. -Clean and sanitize all areas and equipment where mouse droppings were found.-Fill in all mouse holes. Ensure that there are no areas that lead to the harborage of mice.-Complete any work suggested by the pest control technician.-Forward pest control reports to Environmental Public Health.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • An effective pest control program was not in place. Implement a pest control program.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Shelves in the dry storage area are constructed of unfinished wood. Refinish. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.2. Several lights in the kitchen were not equipped with shatterproof covers. Ensure that all lights have shatterproof covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two door cooler in the front area was maintaining an air temperature of 10C. Please repair the cooler. Ensure that it is maintaining 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease, food debris and or grime was noted in hard to reach areas in the kitchen. Thoroughly clean the kitchen including behind/below equipment.

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