4 - 1704 61 Street SE · RED CARPET
22 novembre 2025
Réussi1) 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 13 avril 2026, 5 (63%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 22 novembre 2025, avec 4 réussites et 1 fermeture au dossier.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.
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.
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.
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.