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Haitian Kitchen Express - Events

116 Amblehurst Green NW Calgary AB T3P 1W8 · Food - Special Event

Official record from Alberta →

Inspection summary

Haitian Kitchen Express - Events has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 14, 2026. The most recent inspection, on August 16, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions.

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 once on August 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items including meat and gravy were observed in chafing dishes at internal temperatures of 27.2°C. Additional hot food items stored in a transport Cambro were measured at 48°C. Operator was instructed to reheat all food items to a minimum internal temperature of 74°C prior to service.- Operator was reminded that hot foods must be maintained at 60°C or above at all times during service.- During re-inspection, food temperatures in the hot holding units were verified and measured at above 60°C.
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