101 - 1324 11 Avenue SW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 17, 2025
Bar soap was being used in the staff washroom. , , The bar soap was removed, , All hand sinks must be stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and running hot/cold water to facilitate proper hand washing.
Expired food permit was post. New food permit has been paid for., - Print and post the new Food permit.
Light cover above the dishwasher area was damaged. , - Have the light cover replace or buy shatter proof light bulds.
*** On-going Violation, The following areas have a build-up of food debris and grease:, - The wall behind the two-compartment sink , - Under and behind the dishwashing area , - The microwave , - The wall by the cook line , - High-touch areas and the hard-to-reach areas under and behind equipment, , Please clean the indicated areas.
La Casa Latina Restaurant & Pupuseria is in the BELTLINE neighbourhood. BELTLINE, Calgary has 789 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 552 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Dauck Sa Rang Cafe
BELTLINE
This restaurant has been inspected 5 times since July 11, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
4 violations
Bar soap was being used in the staff washroom. , , The bar soap was removed, , All hand sinks must be stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and running hot/cold water to facilitate proper hand washing.
Expired food permit was post. New food permit has been paid for., - Print and post the new Food permit.
Light cover above the dishwasher area was damaged. , - Have the light cover replace or buy shatter proof light bulds.
*** On-going Violation, The following areas have a build-up of food debris and grease:, - The wall behind the two-compartment sink , - Under and behind the dishwashing area , - The microwave , - The wall by the cook line , - High-touch areas and the hard-to-reach areas under and behind equipment, , Please clean the indicated areas.
3 violations
Dirty wiping cloths were observed sitting on food preparation surfaces. , , Please keep all wiping cloths in an approved food surface sanitizer.
Bar soap was being used in the staff washroom. , , Please remove the bar soap and replace with liquid hand soap. , , All hand sinks must be stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and running hot/cold water to facilitate proper hand washing.
The following areas have a build-up of food debris and grease:, - The wall behind the two-compartment sink , - Under and behind the dishwashing area , - The microwave , - The wall by the cook line , - High-touch areas and the hard-to-reach areas under and behind equipment, , Please clean the indicated areas.
4 violations
Dirty wiping cloths were observed sitting on food preparation surfaces. , , Please keep all wiping cloths in an approved food surface sanitizer.
Bar soap was being used in the staff washroom. , , Please remove the bar soap and replace with liquid hand soap. , , All hand sinks must be stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and running hot/cold water to facilitate proper hand washing.
Raw whole shell eggs were stored above ready to eat foods. , , Please store raw eggs and raw meat below ready to eat foods to reduce the risk of cross contamination.
No violations
8 violations
, Lemon scented bleach was being used to sanitize food contact surfaces., , If using bleach for food contact surface sanitizer, plain bleach only may be used. No additives or scents are permitted in the bleach.
, Residential insecticide cans were present in the kitchen., , Remove insecticide from the facility. Residential insecticide must not be used in commercial facilities, and additionally, it may result in the contamination of food or food contact surfaces.
, Probe thermometer could not be located., , Obtain a functional probe thermometer that measures the range of at least 0-100 degrees Celsius. Use the probe thermometer to verify internal food temperatures.
The following areas have a build-up of food debris and grease:, - The wall behind the two-compartment sink , - Under and behind the dishwashing area , - The microwave , - The wall by the cook line , - High-touch areas and the hard-to-reach areas under and behind equipment, , Please clean the indicated areas.
, The ambient air temperature of the food preparation cooler located on the west side of the kitchen measured 8 degrees Celsius., , Have the cooler serviced, repaired, or adjusted. All coolers must maintain 4 degrees Celsius or less at all times.
, The ambient air temperature of the walk-in cooler measured 12 degrees Celsius. Internal food temperatures measured:, Cooked rice= 8.8 degrees Celsius , Raw shell eggs= 11 degrees Celsius, , Have the cooler serviced, repaired, or adjusted. All coolers must maintain 4 degrees Celsius or lower at all times. , ,
, Chlorine test strips had expired in 2018., , Obtain chlorine test strips within their expiry date so that food contact surface sanitizer concentration can be accurately verified. Use test strips at least once a day to verify sanitizer concentration for the dishwasher and for food contact surface sanitizer.
, The ventilation canopy was due for professional service in May 2023., , Have the ventilation canopy professionally serviced.
, - Floors in hard to reach areas (underneath equipment, underneath food preparation tables, corners etc) had grease and/or food debris accumulation., - The wall behind the cookline had grease accumulation., , - Clean floors in hard to reach areas., - Clean the wall behind the cookline.