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One Love Caribbean

3 - 1510 6 Street SW Calgary AB T2R 0Z8 · Food - General

Official record from Alberta →

Inspection summary

One Love Caribbean has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 22, 2025. The most recent inspection, on February 13, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on January 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on February 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 January 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 3 separate inspections, most recently on February 13, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 times across 3 separate inspections, most recently on February 13, 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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • There was no pest monitoring taking place in the facility.Pest monitoring for rodents and insects must be taking place. Records of monitoring must be maintained monthly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge of the staff working was inadequate. They stated that bleach water for sanitizing food contact surfaces should measure between 10-50 ppm, that cold food temperatures should be maintained between 10 -15 degrees Celsius.Have staff retake food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is non-functional. The ice machine is important given that there is limited refrigeration in the facility and no other method of active cooling available.Fix the ice machine, replace the ice machine, install more coolers, or otherwise ensure that there are active cooling options available in the facility.
  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not hooked up to detergent. Staff stated that the dishwasher was not dispensing detergent and that's why it was not hooked up.Have the dishwasher serviced/repaired to full functionality.
    • 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?
      • There was no pest monitoring taking place in the facility.Pest monitoring for rodents and insects must be taking place. Records of monitoring must be maintained monthly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge of the staff working was inadequate. They stated that bleach water for sanitizing food contact surfaces should measure between 10-50 ppm, that cold food temperatures should be maintained between 10 -15 degrees Celsius.Have staff retake food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is non-functional. The ice machine is important given that there is limited refrigeration in the facility and no other method of active cooling available.Fix the ice machine, replace the ice machine, install more coolers, or otherwise ensure that there are active cooling options available in the facility.
  3. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared for use in the facility.Bleach water was prepared in a wiping cloth bucket during inspection. Concentration measured 200 ppm. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The paper towel dispenser was installed on the wall directly above dry ingredient bins.Relocate the paper towel dispenser so that it is not directly above food or food contact surfaces and in a way that will not result in the contamination of either.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jackets were being stored in the kitchen at the hand sink.Store staff belongings away from food and food storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cardboard box containing frozen meat was being stored directly on the floor in front of the double door freezer.Ensure that food is stored at least 15 cm (6 inches) off the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some scoops for dry ingredients were plastic containers that did not have handles.Ensure that scoops with handles are used for bulk food containers. Either store the scoop outside of the food container in a sanitary manner, or store the scoop so that the handle is not in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three containers of marinated Jerk chicken stored in the fridge had internal temperatures ranging from 20 to 22 degrees Celsius. Ensure that temperature control is maintained during the marination process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functioning properly, and no drain plugs were available for manual dishwashing.Drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not hooked up to detergent. Staff stated that the dishwasher was not dispensing detergent and that's why it was not hooked up.Have the dishwasher serviced/repaired to full functionality.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the kitchen hand wash sink was empty of paper towels.Paper towels were refilled during inspection. Ensure that paper towels are refilled as necessary.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the kitchen hand sink was empty of soap and obstructed by staff jackets being stored on a hook above the dispenser, which then blocked access to the soap dispenser.Ensure that hand washing supplies are stocked and accessible for use at all times.
    • 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?
      • There was no pest monitoring taking place in the facility.Pest monitoring for rodents and insects must be taking place. Records of monitoring must be maintained monthly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge of the staff working was inadequate. They stated that bleach water for sanitizing food contact surfaces should measure between 10-50 ppm, that cold food temperatures should be maintained between 10 -15 degrees Celsius.Have staff retake food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is non-functional. The ice machine is important given that there is limited refrigeration in the facility and no other method of active cooling available.Fix the ice machine, replace the ice machine, install more coolers, or otherwise ensure that there are active cooling options available in the facility.
  4. Initial Inspection

    0 infractions

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