4 - 1704 61 Street SE
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 novembre 2025
Non conforme1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C., 2) Cambro electric hot holding units with perishable foods were not plugged in (breaker tripped in gymnasium) and foods stored inside measured 42C.
No dish detergent or sanitizer was provided for manual dish washing.
Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
Sanitizer test strips were not provided.
There was a lack of basic food safety knowledge by staff.
Afro Kitchen NL - Events se trouve dans le quartier RED CARPET. RED CARPET, Calgary compte 8 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 6 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 22 novembre 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
6 infractions
1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C., 2) Cambro electric hot holding units with perishable foods were not plugged in (breaker tripped in gymnasium) and foods stored inside measured 42C.
No dish detergent or sanitizer was provided for manual dish washing.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Frankie's Gourmet Dogs - CGY-1590
RED CARPET
Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
Sanitizer test strips were not provided.
There was a lack of basic food safety knowledge by staff.
9 infractions
Surface sanitizer was not provided.
Large quantity of food was stored on the floor. Store items at least 6 inches off the floor. When PHI advised that foods must be stored off the floor, staff started to move food into the kitchen and continued to place them on the floor.
1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C., 2) Pan of fried fish measured 20C (destroyed)., 3) Probe thermometer was not provided.
1) There was a large tote bin of water stored under the table which staff stated it was used to wash utensils/pots. Remove bin of water. Take utensils and food equipment to wash in kitchen 3 comp sink., 2) No dish detergent or sanitizer was provided for manual dish washing.
1) Temp hand sink not set up., 2) Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
1) Food, food equipment, and food packaging material were stored on the floor. Store items at least 6 inches off the floor., 2) Rehydrated raw beans were stored on the floor and in a planter (not foodgrade). Cooking is not permitted at booth. All foods must be stored in foodgrade containers. Staff stated beans will be removed off menu.
Sanitizer test strips were not provided.
There was a lack of basic food safety knowledge by staff.
9 infractions
Surface sanitizer was not provided.
Large quantity of food was stored on the floor. Store items at least 6 inches off the floor. When PHI advised that foods must be stored off the floor, staff started to move food into the kitchen and continued to place them on the floor.
1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C., 2) Pan of fried fish measured 20C (destroyed)., 3) Probe thermometer was not provided.
1) There was a large tote bin of water stored under the table which staff stated it was used to wash utensils/pots. Remove bin of water. Take utensils and food equipment to wash in kitchen 3 comp sink., 2) No dish detergent or sanitizer was provided for manual dish washing.
1) Temp hand sink not set up., 2) Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
1) Food, food equipment, and food packaging material were stored on the floor. Store items at least 6 inches off the floor., 2) Rehydrated raw beans were stored on the floor and in a planter (not foodgrade). Cooking is not permitted at booth. All foods must be stored in foodgrade containers. Staff stated beans will be removed off menu.
Sanitizer test strips were not provided.
There was a lack of basic food safety knowledge by staff.
3 infractions
Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
There was a lack of basic food safety knowledge by staff.