6K - 3800 Memorial Drive NE · MARLBOROUGH
October 7, 2025
Pass**CORRECTED**, 1. There was no bleach on site to make a food safe sanitizer. The Operator acquired a new bottle of bleach during the inspection., , 2. Sanitizer in the spray bottle measured 0ppm chlorine. The Operator said they made the sanitizer 16 days ago. A 100ppm sanitizer was made., , 3. Several wet cleaning cloths observed on counter in the back kitchen. A container of 100ppm bleach sanitizer was made and cloths stored in the sanitizer., , COMPLETE THE FOLLOWING:, 1. Ensure bleach is always available., , 2. Make sure the sanitizer is maintained at 100ppm at all times. Check the sanitizer every 2 days with the test strips., , 3. Keep cleaning cloths stored in 100ppm bleach sanitizer. Change sanitizer every 2 hours or more often if water is dirtied.
**CORRECTED**, 1. Observed food handler wearing black vinyl gloves and moving between the front area and back kitchen without changing gloves and washing hands. Discussed proper glove use and handwashing during the inspection.
**CORRECTED**, 1. Sanitizer spray bottle not labeled. Bottle labeled during the inspection.
**CORRECTED**, 1. The samosas in the warming case in the front area measured 50*C. Food had been in the case for an hour. Temperature of unit increased to 70*C during the inspection. , , COMPLETE THE FOLLOWING:, 1. Ensure hot food is always kept above 60*C.
**CORRECTED**, 1. There was no paper towel or soap in the dispenser at the handwash station in the back kitchen. Paper towel and soap purchased during inspection. , , 2. There was a container stored in the back kitchen sink basin and bowls stored in front of the sink. Both removed so sink was easily accessible. , **Do not store anything in or in front of the sink., , 3. There was no paper towel in the dispenser in the front area. Paper towel acquired during the inspection.
1. There was no appropriate holder for the paper towel rolls., , COMPLETE THE FOLLOWING:, 1. Purchase holders for the paper towel.
**CORRECTED**, 1. Bowl with no handles stored in bowl of bread mixture. Bowl removed during inspection and replaced with liquid measuring cup that had a handle.
Afro Canadian Fast Food is in the MARLBOROUGH neighbourhood. MARLBOROUGH, Calgary has 84 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 13, 2026, there are 59 (70%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since August 29, 2024, with 2 passes and 1 closure on record.
**CORRECTED**, 1. There was no bleach on site to make a food safe sanitizer. The Operator acquired a new bottle of bleach during the inspection., , 2. Sanitizer in the spray bottle measured 0ppm chlorine. The Operator said they made the sanitizer 16 days ago. A 100ppm sanitizer was made., , 3. Several wet cleaning cloths observed on counter in the back kitchen. A container of 100ppm bleach sanitizer was made and cloths stored in the sanitizer., , COMPLETE THE FOLLOWING:, 1. Ensure bleach is always available., , 2. Make sure the sanitizer is maintained at 100ppm at all times. Check the sanitizer every 2 days with the test strips., , 3. Keep cleaning cloths stored in 100ppm bleach sanitizer. Change sanitizer every 2 hours or more often if water is dirtied.
**CORRECTED**, 1. Observed food handler wearing black vinyl gloves and moving between the front area and back kitchen without changing gloves and washing hands. Discussed proper glove use and handwashing during the inspection.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
**CORRECTED**, 1. Sanitizer spray bottle not labeled. Bottle labeled during the inspection.
**CORRECTED**, 1. The samosas in the warming case in the front area measured 50*C. Food had been in the case for an hour. Temperature of unit increased to 70*C during the inspection. , , COMPLETE THE FOLLOWING:, 1. Ensure hot food is always kept above 60*C.
**CORRECTED**, 1. There was no paper towel or soap in the dispenser at the handwash station in the back kitchen. Paper towel and soap purchased during inspection. , , 2. There was a container stored in the back kitchen sink basin and bowls stored in front of the sink. Both removed so sink was easily accessible. , **Do not store anything in or in front of the sink., , 3. There was no paper towel in the dispenser in the front area. Paper towel acquired during the inspection.
1. There was no appropriate holder for the paper towel rolls., , COMPLETE THE FOLLOWING:, 1. Purchase holders for the paper towel.
**CORRECTED**, 1. Bowl with no handles stored in bowl of bread mixture. Bowl removed during inspection and replaced with liquid measuring cup that had a handle.
Paper towel dispenser was moved over to the hand sink, but soap was still on the other side of the kitchen. , , Move the soap dispenser over to the sink.
There was no sanitizer available for surfaces or dishwashing. , , Purchase sanitizer and test strips.
Both prep coolers were not maintaining proper temperatures and did not have thermometers inside to verify. , , Ensure coolers are maintaining 4 C or lower., , Have a thermometer inside every cooler so that temperatures can be monitored.
Soap and paper towels for the hand sink in the back kitchen is across the room from where the sink is. , , Move the soap and paper towels over so that they are above the hand sink.